You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you’ll likely need to cook the chicken in batches.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Here I (fka schrocknik)am again commenting on this recipe which I am going to be able to do this this week after living temporarily for 2 years, but now I'm settled in a new home of my own, and I'm dying to do this dish again -- it's fun! But I'm a purist and will follow the recipe, but double it. Another time, I'll throw in mushrooms. Yes, I'll pound the 1/2 chix breasts and then bread them as follows: dredge in flour (shaking off excess), then egg, then bread crumbs or panko. I'll use 1/4" of pure olive oil to cook, discarding most for the sauce. This is one of two favoriterecipes to go on the road with, visiting friends and family, and cooking.
Pitch perfect, made even better by ease of recipe. Will make again and again.
Great meal - have made this twice and each time have gotten positive reviews.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?