Just yesterday, I was at my magnificent grandson Noah’s second birthday party, having the best time ever. One of my daughter’s very lovely friends, Bobbie, was at the party with her son, and I started having a great conversation with her. We discovered we had some common interests, especially food and cooking. Then, I noticed she was feeding some yummy looking chicken to her son. She offered me a taste, and I really liked it. She was kind enough to email me her recipe, and I made it this evening for my son Danny and me. Wow! The flavors were great. The combination of ingredients is delicious! Danny was oohing and aahing and stated that this dish was pure delectableness. I think of the dish as tasting gourmet, but what I like is that the ingredients are simple, and the preparation is easy. Tomorrow, I’ll bring the leftovers to Randi, and I know she’ll love it. Hopefully, Noah will like it too. Thanks for sharing your recipe, Bobbie!
for the chicken:
- 1 pound of thin sliced chicken cutlets
- about 4-6 tablespoons flour mixed with about 1/2 teaspoon Kosher salt and about 1/4 teaspoon coarsely ground black pepper
for the sauce:
- 1 medium red or yellow onion, or 1 large shallot, sliced thin (I used yellow onion)
- about 6-8 cloves garlic, crushed, minced, or chopped (I chopped it finely in my new little chopper)
- about 1/4 to 1/2 teaspoon red pepper flakes
- about 3/4 cup to 1 cup of chicken stock or broth to start and more as needed (I used Greenway Organic Chicken Stock – Greenway is an A&P organic brand)
- 2 tablespoons shredded Romano cheese
- 2 tablespoons unsalted butter
- about 3 tablespoons chopped fresh Italian parsley
- additional Kosher salt, freshly ground black pepper, and red pepper flakes to taste
- lemon wedges for serving about 3/4 of a lemon for 1 pound of cutlets
Dredge cutlets in flour mixture. Heat about 3 tablespoons oil (I used light olive oil) in large nonstick saute pan over high flame. When hot, add cutlets- do not crowd pan ( I did the cutlets in 2 batches). I sprinkled a little more black pepper on top of each cutlet at that point. Flip cutlets when lightly browned on bottom, and brown lightly on second side. Set aside on a plate. If your cutlets are thin, and mine are because I use the Purdue thin sliced cutlets, then you want to do this as quickly as possible so as not to overcook your chicken, because you will be cooking the cutlets in the sauce again in the last step of this recipe.
Wipe out same saute pan with a paper towel if you feel there is too much residue from the flour and oil. But if you only have just a little of the brown bits, you can leave it. I did wipe out my pan. Add about 1 1/2 tablespoons of oil -I used extra virgin for this- or light olive oil to pan. Over medium flame, saute onion for about 2 minutes till translucent, add a good sprinkling of red pepper flakes- 1/4 teaspoon or so, then lower the flame to low and add the garlic, and saute for a minute over low flame- be careful not to burn. Then add the chicken stock, and simmer about 2-3 minutes, just till reduced a bit. Add the 2 tablespoons of Romano cheese and mix. Then add 2 tablespoons cold butter cut into cubes. Mix, then add cutlets back to pan, and heat through about 2-3 minutes. Add about 1/4 cup more of stock, a little sprinkle of kosher salt, a sprinkle of ground pepper, and another little sprinkle of red pepper flakes. Finally add some parsley to the sauce, sprinkle some on top of the cutlets to make them look pretty, and heat for another minute or so. Place cutlets on serving platter and sprinkle all with the juice of about 3/4 of a lemon. Serve.