Prep Time
10 Mins
Cook Time
25 Mins
Yield
4 Servings

How to Make It

Step 1

Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour.

Step 2

Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.

Step 3

Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.

Step 4

Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.

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