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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.

Recipe by Southern Living April 2004

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Recipe Summary

prep:
10 mins
cook:
9 mins
total:
19 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

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