Rating: 4 stars
46 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
  • 46 Ratings

Adults and children alike will love these chicken cutlets drizzled with a piquant dill pickle-butter sauce, which remind us a bit of sophisticated Chick-fil-A. There’s no breading, but the chicken goes into a screaming hot pan so it gets nice and golden brown on the outside. Chicken cutlets are sold in most markets, but you can easily split chicken breasts in half horizontally and make them yourself. Round the dish out with a side of quinoa, your favorite grain, or a green salad. Double the sauce for drizzling on leftover pasta for lunch the next day.

Karen Rankin

Gallery

Credit: Daniel Agee

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
4 (serving size: 1 chicken cutlet, 1 Tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken cutlets dry. Season evenly with salt and pepper.

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  • 2. Heat oil in a large nonstick skillet over medium-high. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm.

  • Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute. Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce. Stir in parsley.

  • Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets.

Nutrition Facts

337 calories; fat 22g; saturated fat 8.9g; protein 32.3g; carbohydrates 1.1g; fiber 0.3g; sugars 0.5g; cholesterol 134mg; sodium 299.4mg.
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