Tuesday, April 9, 2013

Chicken Cutlets with Skillet Gravy

Changing up the chicken cutlets tonight with some
skillet gravy. I'm not a gravy person, but this on is
very good and a nice change.

* Click on image for larger picture *


1 cup seasoned bread crumbs
1/2 teaspoon paprika
1 egg, lightly beaten plus 2-3 tablespoons water
6 chicken cutlets
1/4 cup olive oil
3 tablespoons cornstarch
1/4 teaspoon thyme leaves,
garlic powder, onion powder, salt and pepper to taste
3 tablespoons butter
2 cups chicken broth


Beat eggs and water and set aside.

Dredge chicken cutlets in egg first, then in bread
crumbs and reserve on a plate.

Heat oil over moderate heat, and fry chicken
cutlets about 4-5 minutes per side, or until cooked through.
Drain on paper towels and keep warm.

After all chicken is done, add butter to skillet and melt.

Whisk cornstarch and seasonings  into broth
and add to pan

Gradually add broth, whisking constantly and bring to a boil.
Whisk until thickened.

Pour over cutlets

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1 comment:

  1. Hubby loved these chicken cutlets and literally ate out of the pan to get all the gravy, haha.
    Thanks for a new family favorite.