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
- 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.
- Dredge chicken cutlets in seasoned breadcrumbs.
- 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.
- 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.
- 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