How to make chicken cutlets — a recipe by Caroline Manzo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a high smoke point.

Prepare chicken cutlets by tenderizing them between two sheets of parchment paper if necessary.

Measure about half a cup of flour into a bowl.

Add half a teaspoon of paprika, a quarter teaspoon of salt, a teaspoon of oregano, and a quarter teaspoon of pepper to the flour and mix well.

Dredge each chicken cutlet in the seasoned flour until evenly coated.

Heat a quarter cup of olive oil in a pan over medium heat.

Fry the dredged chicken cutlets for about 2-3 minutes on each side until golden brown.

Remove the chicken cutlets from the pan and place them on a plate lined with paper towels to drain excess oil.

Add chopped onions, garlic, and bell peppers to the same pan and sauté for about five minutes until the onions are translucent and the peppers are softened.

Pour in a quarter cup of chicken broth and white wine, mixing everything together.

Cover the pan and let it simmer for 2-3 minutes until the liquid reduces slightly.

Stir in heavy cream and mix well to combine the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens