s CHICKEN CUTLETS WITH MUSHROOM DRESSING *****
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s CHICKEN CUTLETS WITH MUSHROOM DRESSING *****
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Ingredients
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Instructions *** 2-24-17 excellent, made as written, comments at end are interesting but we thought it was great and it did look like the picture!! *** FLORENCE FABRICANT YIELD4 to 6 servings Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail Rikki Snyder for The New York Times The pinot noirs of the Côte Chalonnaise on the southern end of Burgundy come to the table with grace. They are fresh and balanced, perhaps with a hint of smoke, especially in the delightful Rullys we tasted. I thought of coq au vin alongside, but that dish wants a more muscular Burgundy, like Chambertin, so I went lighter, omitting the lardons and wine sauce and turning some dark thigh meat into cutlets, or schnitzels, dressed with mushrooms flavored with lemon and strong mustard. After all, Dijon, the mustard capital, represents Burgundy, too. If you’d prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, go right ahead. You can find more of our best chicken thigh recipes here. Featured in: A Peek At The Promised Land. Mark as Cooked 311 ratings INGREDIENTS 3 tablespoons lemon juice 4 tablespoons extra-virgin olive oil 4 cloves garlic, minced 6 boneless, skinless chicken thighs, about 2 pounds, pounded flat Salt and ground black pepper 6 sprigs fresh thyme plus 1 tablespoon thyme leaves ? cup chopped shallots 12 ounces small button mushrooms, quartered 2 tablespoons Dijon mustard ¼ cup dry white wine 1 tablespoon good quality balsamic vinegar ? cup flour 2 eggs, beaten ¾ cup dry bread crumbs 4 tablespoons grapeseed oil 6 lemon wedges Nutritional Information PREPARATION Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours. About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat. Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm. Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve. Have you cooked this? Mark as Cooked COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All45 Most Helpful19 Private Notes0 Kate 11 months ago The marinade and classic cooking method for the cutlets are excellent but I thought the mushroom dressing was a dud. It doubles the time to cook the dish, adds to the cost, and produces an uninteresting and almost sour flavor (wine/mustard/balsamic) that looks like a muddy sauce and has no resemblance to the photo, by the way; hate when they do that. Better to just sauté the mushrooms in garlic and shallots and add to the finished chicken. Reply 47This is helpful Hopbell 1 year ago I love this recipe and I'm making it again this evening for Sunday Dinner. A tip on pounding chicken thighs: the meat is not as yielding as breast meat so I trim the bone side of the thigh of the knobs and loose pieces then gently pound them flat. The scraps of thigh that remain I use for soup or other stuff. Don't omit the lemon! It's needed to cut the rich flavors. Reply 20This is helpful Coni 1 year ago We loved this dish! It does take some time to prepare the mise en place but it was well worth it. In the future, I will double the mustard mixture and include more mushrooms. Reply 15This is helpful Roni Jordan 1 year ago I'm planning to make this tonight but will kick up the flavor using some additions I use for another breaded chicken recipe - add about 1/3 cup grated Pecorino Romano, grated lemon peel, and dried herbs to the bread crumbs. Reply 12This is helpful This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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