Prep Time
10 Mins
Cook Time
9 Mins
Yield
Makes 4 servings

The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.

How to Make It

Step 1

Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.

Step 2

Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.

Step 3

Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.

Step 4

Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.

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