CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Recipe: Chicken Cutlets with Hunter’s Sauce
by
Linda Percell
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 1133 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Saltimbocca-Style Chicken Cutlet with Fettuccine
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
Saltimbocca-Style Chicken Cutlet with Fettuccine
Breaded Chicken Cutlets With Chunky Vegetable Sauce
Chicken Cutlets with Mozzerella and Roasted Red Peppers
Chicken Baked With Sherry Peach Sauce
Chicken Cutlets With Cranberry Sauce
© 2024 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
.%3C/p%3E%3Cp%3EIn%20one%20bowl,%20mix%20the%20flour,%20salt%20and%20pepper.%3C/p%3E%3Cp%3EIn%20another%20bowl,%20beat%20the%20egg%20and%20milk%20until%20well%20combined.%3C/p%3E%3Cp%3EIn%20another%20bowl,%20add%20the%20bread%20crumbs.%3C/p%3E%3Cp%3EDip%20the%20cutlets,%20one%20at%20a%20time,%20first%20in%20the%20flour%20(make%20sure%20the%20entire%20cutlet%20is%20covered%20in%20flour).%3C/p%3E%3Cp%3EThen%20dip%20the%20floured%20cutlet%20in%20the%20egg%20mixture.%3C/p%3E%3Cp%3EThen%20dip%20the%20cutlet%20in%20the%20bread%20crumbs,%20covering%20the%20cutlet%20completely.%3C/p%3E%3Cp%3EPlace%20on%20a%20plate%20and%20repeat%20the%20steps%20until%20all%20cutlets%20have%20been%20breaded.%3C/p%3E%3Cp%3EAt%20this%20point,%20you%20can%20cover%20the%20cutlets%20and%20store%20in%20the%20refrigerator%20until%20you%E2%80%99re%20ready%20to%20fry%20them.%3C/p%3E%3Cp%3EWhen%20ready%20to%20fry,%20heat%20a%20large%20skillet%20on%20medium%20high%20heat.%3C/p%3E%3Cp%3EAdd%20the%20butter%20and%20olive%20oil%20to%20the%20skillet.%20Do%20not%20let%20butter%20burn.%3C/p%3E%3Cp%3EWhen%20the%20butter%20is%20melted,%20add%20the%20cutlets%20to%20the%20skillet.%3C/p%3E%3Cp%3ECook%20until%20the%20bottom%20is%20brown%20and%20crispy%20(about%203%20minutes).%3C/p%3E%3Cp%3EFlip%20the%20cutlets%20and%20cook%20the%20other%20side%20until%20brown%20and%20crispy%20(about%20two%20minutes).%3C/p%3E%3Cp%3ERemove%20cutlets%20from%20the%20skillet%20and%20lay%20on%20paper%20towels%20to%20pat%20off%20excess%20grease.%3C/p%3E%3Cp%3EPut%20the%20cutlets%20on%20a%20oven%20proof%20plate%20and%20keep%20warm%20in%20the%20preheated%20oven%20while%20you%20cook%20the%20remaining%20cutlets.%20Cover%20loosely%20with%20foil%E2%80%A6.%20you%20don%E2%80%99t%20want%20moisture%20from%20the%20steam%20to%20make%20the%20cutlets%20lose%20their%20crispiness.%3C/p%3E%3Cp%3EYou%20will%20be%20using%20the%20same%20skillet%20to%20make%20the%20sauce%E2%80%A6see%20below.%3C/p%3E%3Cp%3ETo%20make%20the%20Sauce:%3C/p%3E%3Cp%3EIn%20a%20small%20saucepan,%20melt%201%20tablespoon%20butter.%3C/p%3E%3Cp%3EAdd%20the%20flour%20and%20mix%20into%20a%20paste%E2%80%A6%20let%20the%20paste%20cook%20for%20about%20a%20minute%20to%20cook%20off%20the%20flour%20taste.%3C/p%3E%3Cp%3EAdd%201%20cup%20of%20beef%20broth%20and%20whisk%20vigorously%20until%20all%20lumps%20are%20out.%3C/p%3E%3Cp%3ECook%20the%20sauce%20over%20medium%20heat%20until%20it%20begins%20to%20thicken%E2%80%A6%20whisking%20constantly.%3C/p%3E%3Cp%3EAdd%20the%20carrots%20and%20the%20tomatoes,let%20them%20cook%20in%20the%20sauce%20while%20you%20start%20the%20rest%20of%20the%20sauce%20in%20the%20skillet%20you%20made%20the%20chicken%20cutlets%20in,%20stirring%20occasionally.%3C/p%3E%3Cp%3EAdd%201%20tablespoon%20butter%20to%20the%20skillet%20and%20melt%20over%20medium%20low%20heat.%3C/p%3E%3Cp%3EAdd%20the%20shallots%20and%20garlic%20and%20cook%20for%202%20minutes%20or%20until%20shallots%20are%20softened%E2%80%A6do%20not%20brown.%3C/p%3E%3Cp%3ERaise%20the%20heat%20to%20medium.%3C/p%3E%3Cp%3EAdd%20the%20mushrooms%20and%20cook%20for%20about%203%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20wine%20and%20deglaze%20the%20pan%20(scraping%20up%20any%20bits%20on%20the%20bottom%20of%20the%20pan).%3C/p%3E%3Cp%3EPour%20the%20sauce%20with%20the%20carrots%20into%20the%20skillet%20and%20stir%20until%20incorporated.%3C/p%3E%3Cp%3ECover%20and%20bring%20sauce%20to%20a%20boil%20and%20lower%20heat%20and%20simmer%20over%20medium%20heat%20for%2020%20minutes.%3C/p%3E%3Cp%3ERemove%20the%20cover%20and%20let%20the%20sauce%20simmer%20and%20reduce%20for%2010%20minutes%20or%20until%20carrots%20are%20cooked.%3C/p%3E%3Cp%3ERemove%20the%20warmed%20platter%20of%20chicken%20cutlets%20from%20the%20oven.%3C/p%3E%3Cp%3ERemove%20the%20foil%20and%20spoon%20a%20generous%20amount%20of%20sauce%20over%20the%20cutlets.%3C/p%3E%3Cp%3ESprinkle%20with%20chopped%20parsley%20and%20chives.%3C/p%3E%3Cp%3EServe%20immediately.%3C/p%3E%3Cp%3EServe%20the%20excess%20sauce%20at%20the%20table%20in%20small%20bowl%20with%20a%20ladle.%3C/p%3E){kind=link}