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Make Chicken Cutlets with Sage & Brown Butter Mayo

  1. Chicken from Farm to Table
  2. Chicken in Your Kitchen
  3. Make Chicken Cutlets with Sage & Brown Butter Mayo

Recipe courtesy of Chicken Farmers of Saskatchewan

Chicken Cutlets with Sage & Brown Butter Mayo

This decadent cutlet will make a perfect addition to your entertaining repertoire.

Ingredients

  • 1 cup (250 mL) white wine
  • 1 small onion thinly sliced
  • 1 tsp (5 mL) black peppercorns
  • 1 bay leaf
  • 6 thinly sliced chicken breasts (about 1 1/4 lb/550g)
  • 1/3 cup (75 mL) seasoned breadcrumbs
  • 1/2 cup (125 mL) butter divided
  • 2 Tbsp (30 mL) canola oil
  • 1 Tbsp (15 mL) fresh sage chopped
  • 1 egg yolk
  • 2 tsp (10 mL) lemon juice
  • pinch each salt and fresh ground pepper

Instructions

  1. In a shallow saucepan bring wine, onion, peppercorns and bay leaf to a simmer. Simmer for 3 minutes. Add chicken and poach lightly, turning once for about 5 minutes. Remove to plate and discard liquid.
  2. Dredge chicken cutlets in seasoned breadcrumbs.
  3. Heat 2 Tbsp (30 mL) of the butter and oil in a nonstick skillet over medium heat. Brown cutlets on both sides until no longer pink inside and internal temperature reaches 165°F (74°C). Keep warm.
  4. Melt remaining butter and sage in a small saucepan over medium-low heat, stirring occasionally for about 10 minutes or until light golden brown in colour. Let cool slightly.
  5. In a small bowl whisk together egg yolk and lemon juice. Slowly drizzle in butter-sage mixture while whisking into egg mixture until smooth and thickened slightly. Whisk in salt and pepper and spoon over cutlets to serve.

Servings: 6

Nutritional Analysis

Calories: 266
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 107 mg
Sodium: 252 mg
Carbohydrates: 10 g
Fibre: 1 g
Protein: 26 g

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