Next up, in my poultry ponderings are these quick-cooking chicken cutlets. I used the breasts and tenders to make up a plate of pan fried chicken cutlets, covered in a lemon and white wine pan sauce. They looked so nice that my fireman asked what the occasion was for fancy dinner; I let him think I was spoiling him but they were so easy to make! Little white lies are what keeps a relationship healthy, right? 🙂
This dish would be a great one to make if you have company or a special occasion but want to keep on pinching pennies!
Serves 4 – cost approx $.60 per serving (approx $1.42 per serving, including sides)
- 2 chicken breasts and tenders ($1.11)
- salt and pepper
- 1 cup flour ($.10)
- 4 Tbs vegetable oil
- 1/2 cup white wine ($.32)
- 1/2 chicken broth
- 1 lemon, zest and juice ($.50)
- 1 Tbs minced parsley ($.10)
- 2 Tbs butter
This one is fun. You get to use your meat hammer! (or a heavy pan…)
So, start by cutting each breast into three equal pieces, making eight pieces total, including the tenders. Use the flat side of your meat mijolner (meat pounder, I couldn’t resist the pun) or a heavy pan and gently pound the pieces until they are 1/4 inch thick all over.
Heat the vegetable oil in a large pan over medium high heat. Season the chicken on each side with salt and pepper. Put the flour in a shallow bowl and dredge a few pieces of chicken at a time, shaking off any excess flour. Saute until golden on each side, about 3 minutes per side.
Work in small batches, removing the finished chicken and saute the remaining chicken. When you’re done you should have all sorts of yummy brown crud on the bottom of your pan. Drain off any remaining oil and then deglaze the pan with the white wine, being sure to scrape up all those bits of flavor off of the bottom of the pan. Add in the broth, lemon zest and juice and parsley and bring to a simmer. Whisk in the butter to make the sauce rich and velvety, pour over the chicken cutlets. Doesn’t that look so tasty?