Ingredients
This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris. Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets.
Chicken Cutlet
- 2 Chicken Breasts
- 2 Eggs (beaten)
- ¼ Cup of Flour
- 1 ½ Cup of Italian Bread Crumbs
- 1 ½ Cup of Panko Bread Crumbs
- ½ Cup of Oil
For the Kiev Sauce
- ½ of a White Onion
- 1 Bunch Scallions/Green Onions
- 4 Garlic Cloves
- 1 Cup of White Wine
- 1 Stick of Butter
- Salt and Pepper to Taste
Variations: add Tarragon or Red Pepper Flake
Serve with Twice Baked Potato and vegetable of your choice.
Instructions
- Trim the fat off your chicken and then butterfly it in half, place in between two pieces of plastic wrap. Pound the chicken with a mallet until ¼ inch thick.
- Place one piece of the chicken in flour, cover on both sides and shake off excess flour.
- Take that same piece of chicken and put into the egg wash, let excess drain off.
- Then take the chicken and put into breadcrumb mixture.
- Continue to pound and bread your remaining chicken.
- Add the oil to a frying pan on medium-high heat and add the chicken, cook for 3 minutes on each side.
- Once your chicken is cooked place it on a wire rack to allow the remaining oil to drain off.
- In a small saucepan add the butter until melted, then add onion, cook till translucent.
- Add the garlic and scallions.
- Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
- Add salt and pepper to taste.
- Place the chicken on a sheet pan and pour the Kiev sauce over your chicken.
- Bake for 10 minutes on 400 degrees F.
Watch How to Make It
