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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Friday, April 5, 2013

Asparagus - Stuffed Chicken Rolls

Using my favorite vegetable, Asparagus and of course
making some extra for a side.

* Click on image for larger picture *


8 fresh asparagus spears
    2 boneless skinless chicken breast halves (5 ounces each)
    1 tablespoon Dijon mustard
    2 slices provolone cheese (1 ounce each)
    2 slices deli ham (3/4 ounce each)
    1/4 cup all-purpose flour
    1 egg, lightly beaten
    1/2 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    1-1/2 teaspoons butter
    1-1/2 teaspoons olive oil
    1/4 cup chicken broth


    In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; 
cover and boil for 3 minutes. Drain and immediately place asparagus
 in ice water. Drain and pat dry.

    Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each 

chicken breast.  Down the center of each, place  a cheese slice, ham slice 
and four asparagus spears. Fold chicken over asparagus; 
secure with toothpicks.

    Place flour and egg in separate shallow bowls. In another shallow bowl, 

combine bread crumbs and Parmesan cheese. Dip chicken in the flour,
 egg, then bread crumb mixture.

    In a large skillet, brown chicken on all sides in butter and oil. 
Transfer to an 8-in. square baking dish coated with cooking spray. 
Add chicken broth to skillet, stirring to loosen browned 
bits from pan. Pour over chicken.

    Bake at 350° for 20-25 minutes or until chicken is no longer pink. 

Discard toothpicks.

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