Chicken Cutlets With Porcini Sauce Recipes

CHICKEN WITH PORCINI GRAVY AND POLENTA

Steps:

• Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
• Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
• Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
• Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

CHICKEN CUTLETS WITH PORCINI SAUCE

Steps:

• Rinse mushrooms in large bowl of cold water, agitating them with hands to release dirt and sand. Let dirt and sand settle in bottom of bowl, then lift mushrooms from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging mushrooms beneath surface of liquid. Microwave on high power 1 minute, until broth is steaming. Stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into ¾-inch pieces and transfer to medium bowl. Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
• Combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate.
• Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large plate. Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil.
• Add remaining teaspoon oil to now-empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes.
• Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.

CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE

Steps:

• Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
• Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
• Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
• Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
• Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

PORCINI MUSHROOM SAUCE

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE

Steps:

• CHICKEN CUTLETS:.
• Chill a medium sized mixing bowl in the freezer.
• Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
• Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
• Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
• Divide the chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
• Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
• Serve with the Paprika Sauce.
• PAPRIKA SAUCE:.
• Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
• Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
• Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.