Breaded Cutlets with Pan Sauce

Breaded Cutlets with Pan Sauce

Breaded Cutlets with Pan Sauce is a delicious entree made by pan-frying chicken breasts and topping them with a simply made parsley sauce.
Servings 4


  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 cup flour
  • 2 cup dry bread crumbs
  • 2 Nature's Yoke eggs
  • salt and pepper
  • 1/4 cup fresh parsley
  • 1/2 lemon
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 2 tbsp butter


  • Heat oven to 200 degrees. Cut each chicken breast in half horizontally to make thin cutlets. Press with heal of your hand to flatten.
  • Put 2 T. olive oil in a large skillet over medium heat.
  • Set up 3 shallow bowls for dredging; fill one with flour, one with bread crumbs, and crack eggs into the last bowl and beat them. Season all with salt and pepper.
  • Dredge the chicken cutlets one at a time in flour, then egg, then crumbs. As you finish the cutlets, put in skillet. Raise the heat to medium high.
  • Cook cutlets until they are browned, 3 or 4 minutes. Turn and cook on other side until cooked through.
  • As the pieces finish, transfer to oven to keep warm. Continue frying cutlets, adding more oil as necessary.
  • Chop 1/4 c. parsley leaves.
  • Transfer all cutlets to oven; add wine to skillet and cook until it's reduced by about half.
  • Add chicken stock along with accumulated juices around chicken; cook until sauce thickens a bit, 2 or 3 minutes.
  • Stir in butter; squeeze in lemon juice. Stir in parsley and cook. Taste and adjust seasonings. Pour over cutlets and serve.

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Recipe Rating

Nature's Yoke - Free-Range Eggs