Forevermama's Chicken Or Turkey Cutlets With Balsamic Vinegar
June 26, 2014
Categories: Chicken, New England, Valentine's Day, Gluten-Free High Protein, No Eggs, Non-Dairy, Wine, Boneless Pieces, Kosher Meat, more
"This is a quick and wonderful meal great for weeknights and to serve for company. It is a very flavorful dish that imparts an almost fruity taste due to the combination of the wines and balsamic vinegar. When I make it, it reminds me of my father-in-law because out of all the dishes I made, this was one of his favorites. Enjoy!"
- Serving Size: 1 (142.8 g)
- Calories 309.3
- Total Fat - 20.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 53.7 mg
- Sodium - 194.4 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 0.7 g
- Sugars - 2.5 g
- Protein - 15 g
- Calcium - 27.3 mg
- Iron - 1.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Rinse chicken or turkey breasts in a colander, let drain.
Mix vinegar and honey until honey dissolves. Set aside.
Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
No special items needed.