Chicken

Chicken Cutlets with Tomatoes and Wine

We’ve been making this recipe for years

We had chicken breasts, we had some tomatoes from our garden and we had a decent bottle of white wine

  Well the gears just clicked into place

So lets get started (As far as I’m concerned any recipe that starts with chicken cutlets can’t be bad)

I have 3 pounds of boneless chicken breasts

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I’m going to filet these myself, but you can get your butcher to do this

Using a sharp knife cut the breast into thin cutlets working away from you

I was able to get quite a few cutlets out of the 4 whole breasts

Cover the cutlets with cling wrap and pound out on both sides with a meat tenderizer

The cling wrap will keep the chicken and its juice from flying around the kitchen (don’t pound them out to hard as you may break the meat down)

If you end up with any smaller pieces of chicken that you can’t filet, fry them up anyway (They will keep your kids away from the cutlets while your cooking)

Now it’s time for an egg wash and some breading

You will need 3 eggs, 2 cups of plain breadcrumbs, 3/4 cups of parmesan cheese, 3 garlic cloves, 2 tablespoons of fresh parsley and a teaspoon each of kosher salt and ground black pepper

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Vigorously whisk your eggs (you can add 1/4 cup of milk or cream if you like)

In a pie plate add your bread crumbs, grated cheese, salt and pepper

Chop your garlic and parsley and add as well, using a fork mix to combine well

I like to use a very large sheet pan for a breading station (my wonderful wife showed me this)

You tend to make less of a mess

So dip your chicken in the egg wash then coat both sides with bread crumbs and set aside

Continue until all cutlets are coated

For this much chicken I’m heating at least 2 inches of extra virgin olive oil in 2 separate pans

As the oil heats up throw some bread crumbs in the pan, if they start to fry up your good to go

Add the cutlets in batches and cook 3-4 minutes per side

Remove to a rack to drain the excess oil and sprinkle with a little kosher salt

Okay time to make some sauce

You will need 4-5 tomatoes, 4 garlic cloves, 1 1/2 cups of dry white wine (like a Chardonnay), and 1/2 stick of butter

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Drain off most of the oil in the main pan from the from the cutlets, slice the garlic thin and add to the pan, scraping up the bits left from the chicken

Cook the garlic until lightly browned and aromatic

Next up slice and chop the tomatoes (try to keep the liquid as well)

Add the tomatoes and liquid to the pan

Bring to a simmer and cook 8-10 minutes allowing the tomatoes to break down

Add the wine to the pan and bring to a boil, reduce to a simmer and cook 10 minutes

Then add in the butter

Once melted,  taste your sauce, depending on the tomatoes you may need to add a pinch of sugar

Add the chicken back in and allow to simmer in the sauce for 10-15 minutes

Next you will need fresh parsley, fresh basil and 1/2 teaspoon of crushed red pepper flakes

Chop the parsley and basil and sprinkle over the chicken along with the red pepper flakes

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We served this with some angel hair pasta

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Enjoy!!!

Simply Sundays! ~ Chicken with Tomatoes and Wine

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

For the chicken

3 pounds of chicken (sliced into this cutlets and pounded out)

2 cups of breadcrumb

3/4 cups of grated parmesan cheese

3 garlic cloves

2 tablespoons of parsley

3 eggs

1/4 cup of milk

extra virgin olive oil for frying

For the sauce

5 tomatoes

4 garlic cloves

1 1/2 cups of white wine

1/2 stick of butter

fresh parsley

fresh basil

1/2 teaspoon crushed red pepper flakes

Directions

For the chicken

Using a sharp knife cut the breasts into thin cutlets working away from you.  Or you can have a butcher do this.  Cover the cutlets with cling wrap and pound out on both sides with a meat tenderizer.  The cling wrap will keep the chicken and its juice from flying around the kitchen (don’t pound them out to hard as you may break the meat down)

In a bowl vigorously whisk 3 eggs (you can add 1/4 cup of milk or cream if you like).  Add 2 cups of plain breadcrumbs, 3/4 cups of parmesan cheese, 3 chopped garlic cloves, 2 tablespoons of chopped fresh parsley and a teaspoon each of kosher salt and ground black pepper to a pie plate.  Use a fork to mix the breading up

Dip your chicken in the egg wash then coat both sides with bread crumbs and set aside Continue until all cutlets are coated. Heat at least 2 inches of extra virgin olive oil in 2 separate pans.  As the oil heats up throw some bread crumbs in the pan, if they start to fry up your good to go.  Add your cutlets in batches and cook 3-4 minutes per side.  Remove to a rack to drain the excess oil and sprinkle with a little kosher salt

For the sauce

Drain off most of the oil in the pan from the from the cutlets, slice 4 garlic cloves very thin and add to the pan, scraping up the bits left from the chicken.  Cook the garlic until lightly browned and aromatic

Slice and chop 5 tomatoes (try to keep the liquid as well). Add the tomatoes and liquid to the pan.  Bring to a simmer and cook 8-10 minutes allowing the tomatoes to break down

Add 1 1/2 cups of dry white wine (like a Chardonnay) to the pan and bring to a boil, reduce to a simmer and cook 10 minutes.  Then add in your butter. Once melted,  taste your sauce, depending on the tomatoes you may need to add a pinch of sugar.  Add your chicken back in and allow to simmer in the sauce for 10-15 minutes

Chop some fresh parsley and basil and sprinkle over the chicken along with a 1/2 teaspoon of crushed red pepper flakes

© Simply Sundays 2016
All rights reserved

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