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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Trim any excess fat or sinew, the very white “strings” you may find

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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 5 whole breasts

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)

Place only the amount of cutlets that fit on the board at a time and cover the cutlets with cling wrap

The cling wrap will keep the chicken and its juice from flying around the kitchen while you tenderize

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Tenderize the first side

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Once you tenderize one side, flip the cutlets, cover again with the cling wrap and do the other side

Do not beat the cutlets too hard as they will start to break down and tear apart

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Next we will need 2 cups of plain bread crumbs

I like to place them in a pie plate

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To flavor these we will need at least 5 garlic cloves chopped finely, 1/2 cup of grated parmesan cheese, 1/4 cup of fresh parsley, 2 teaspoons each of kosher salt and ground black pepper

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Remove the stems from the parsley and discard

Give the parsley a good chop

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Add the cheese, garlic, parsley and salt and pepper to the breadcrumbs

Mix together with a fork until well combined

Egg wash time

An egg wash is just a method to help “glue” the bread crumbs to the protein (in this case our chicken)

Start with 3 large eggs and 1/2 cup of milk and give this a whisk until blended

Now I say “start with” because you may need more egg wash depending on how many cutlets you end up with

Just go with the flow, if you need more, add it

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

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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 olive oil in 2 separate pans

As the oil heats up, sprinkle 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

They should be golden brown and the tip of a knife should pierce them easily

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

Repeat until all the cutlets are done

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Okay time to make some sauce

We 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 the 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

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

Chop the parsley and basil

Sprinkle the parsley, basil and crushed red pepper over the chicken

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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 cutlets and pounded out)

2 cups of breadcrumb

1/2 cup of grated parmesan cheese

5 garlic cloves

1/4 cup of fresh parsley

2 teaspoons each of kosher salt and ground black pepper

3 eggs

1/2 cup of milk

olive oil for frying

For the sauce

5 tomatoes

4 garlic cloves

1 1/2 cups of dry white wine (like a Chardonnay)

1/2 stick of butter

fresh parsley

fresh basil

1/2 teaspoon crushed red pepper flakes

Directions

For the chicken

Trim any excess fat or sinew, the very white “strings” you may find.  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 with 1/2 cup of milk.  Add 2 cups of plain breadcrumbs to a pie plate.  Add 1/2 cup of parmesan cheese, 5 finely chopped garlic cloves, 1/4 cup of chopped fresh parsley and 2 teaspoons each of kosher salt and ground black pepper.  Use a fork to mix the breading up

Dip the 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 olive oil in 2 separate pans As the oil heats up, sprinkle 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.  They should be golden brown and the tip of a knife should pierce them easily.  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 1/2 stick of butter sliced up 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

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Simply Bamboo Maui Bamboo Cutting Board

Pyrex Mixing Bowl

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

ZYLISS Quik Blend Whisk

OXO Good Grips Meat Tenderizer

Calphalon Nonstick Cookware

Wilton Recipe Right 3 Tier Cooling Rack Set

Pyrex Bakeware Scalloped Pie Plate

© Simply Sundays 2016
All rights reserved

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