Are you tired of the same old chicken dinner recipes? Looking for a quick and flavorful dish to jazz up your weeknight meals? Well, we have just the recipe for you! Introducing Mark Bittman’s chicken cutlets with quick pan sauce. This easy chicken cutlet recipe is not only simple to make but also delivers a burst of delicious flavors that will have your taste buds begging for more.
Mark Bittman, a renowned chef and cookbook author, has perfected the art of creating mouthwatering dishes with minimal effort. His chicken cutlets with quick pan sauce is no exception. This recipe starts with pounding the chicken cutlets to ensure they cook evenly and quickly. The cutlets are then dredged in flour and cooked to perfection in a combination of olive oil and butter.
But the real star of this dish is the quick pan sauce. Made by deglazing the pan with white wine and adding broth and parsley, the sauce adds a tangy and savory element to the chicken cutlets. It’s the perfect balance of flavors that will leave you craving more.
What’s great about this recipe is its versatility. You can easily adapt it to use different types of cutlets or meats. Feeling adventurous? Try adding a balsamic sauce for an extra kick of flavor. The possibilities are endless!
So, are you ready to elevate your weeknight meals? Let Mark Bittman’s chicken cutlets with quick pan sauce be your cooking inspiration. It’s sure to become a family favorite in no time.
Key Takeaways:
- Mark Bittman’s chicken cutlets with quick pan sauce is an easy and flavorful chicken dinner option.
- This recipe involves pounding the cutlets for quick and even cooking.
- The highlight of the dish is the quick pan sauce made with white wine, broth, and parsley.
- You can customize this recipe by using different types of cutlets or adding variations like a balsamic sauce.
- Mark Bittman’s chicken cutlets with quick pan sauce is a delicious and convenient weeknight meal idea.
Ingredients and Preparation
To make Mark Bittman’s chicken cutlets with quick pan sauce, you will need the following ingredients:
- All-purpose flour
- Boneless skinless chicken breasts, thighs, or tenders
- Salt
- Pepper
- Olive oil
- Butter
- Dry white wine
- Water or broth
- Fresh parsley
- Lemon
The prep time for this recipe is 5 minutes, and the total cook time is 20 minutes.
| Ingredients | Preparation |
|---|---|
| All-purpose flour | Used for dredging the chicken cutlets |
| Boneless skinless chicken breasts, thighs, or tenders | Pounded to a uniform thickness and seasoned with salt and pepper |
| Salt | To season the chicken cutlets |
| Pepper | To season the chicken cutlets |
| Olive oil | Used for cooking the chicken cutlets |
| Butter | Used for cooking the chicken cutlets and making the pan sauce |
| Dry white wine | Used to deglaze the pan and add flavor to the sauce |
| Water or broth | Added to the pan with the wine to create the pan sauce |
| Fresh parsley | Garnish for the finished dish |
| Lemon | Served with the dish for added freshness |
Cooking Instructions
Now that we have all the ingredients ready, let’s dive into the cooking instructions for Mark Bittman’s chicken cutlets with a quick pan sauce. Follow this step-by-step guide to create a delicious and flavorful meal:
- Start by preheating your oven to 200°F to keep the cooked cutlets warm until serving.
- Next, take the chicken cutlets and use a meat pounder to pound them to a uniform thickness. This ensures even cooking.
- Season the chicken cutlets with salt and pepper on both sides.
- In a large skillet, heat a mixture of olive oil and butter over medium-high heat.
- Dredge each chicken cutlet in flour, shaking off any excess, and place them carefully into the hot skillet.
- Cook the chicken cutlets for about 3-4 minutes on each side, or until they are firm but still slightly pink inside.
- Once the cutlets are cooked, transfer them to an ovenproof platter and keep them warm in the preheated oven.
- Now it’s time to make the delicious pan sauce. Deglaze the skillet by adding white wine and scraping off any browned bits from the bottom of the pan.
- Add water or broth to the skillet and stir until the sauce begins to reduce and thicken.
- To finish the sauce, stir in the remaining butter until fully melted and incorporated.
- Take the cooked chicken cutlets out of the oven and pour the pan sauce over them, making sure each cutlet is generously coated.
- Garnish the dish with fresh parsley for a pop of color and serve it with lemon quarters on the side for a tangy flavor boost.
And there you have it! Your mouthwatering chicken cutlets with a quick pan sauce are ready to be enjoyed. Serve them alongside your favorite side dishes or a fresh salad for a complete and satisfying meal.
Stay tuned for the next section where we will explore some tasty variations of this recipe that you can try at home.
Recipe Variations
Mark Bittman’s chicken cutlet recipe offers a delightful range of variations that allow you to experiment with different flavors and protein options. Here are some exciting recipe variations to try:
Turkey Cutlets
Elevate your poultry game by substituting chicken with turkey cutlets. The lean and tender meat pairs perfectly with the quick pan sauce, creating a delectable combination of flavors.
Pork Cutlets
Diversify your options by using pork cutlets instead of chicken. The rich and juicy pork meat absorbs the pan sauce beautifully, adding a savory twist to the dish.
Veal Cutlets
For an elegant and tender option, opt for veal cutlets. The delicate flavor and texture of veal provide a delightful complement to the quick pan sauce, resulting in a sophisticated and delicious meal.
Fish Fillets
Step out of the traditional realm and explore a seafood twist. Swap chicken for fish fillets, such as halibut or cod, and experience a refreshing burst of flavors. The light and flaky fish combined with the pan sauce creates a delightful combination that will leave your taste buds wanting more.
Balsamic Sauce Variation
Take the pan sauce to a whole new level by adding balsamic vinegar. The tangy and slightly sweet notes of balsamic vinegar complement the dish perfectly, offering a unique and flavorful twist.
With these recipe variations, you can customize Mark Bittman’s chicken cutlets with quick pan sauce to suit your preferences and create an exciting culinary adventure each time you prepare this delicious meal.
| Recipe Variation | Protein Option | Flavor Profile |
|---|---|---|
| Turkey Cutlets | Turkey | Deliciously lean and tender |
| Pork Cutlets | Pork | Rich and savory |
| Veal Cutlets | Veal | Elegant and tender |
| Fish Fillets | Fish (halibut, cod, etc.) | Light and refreshing |
| Balsamic Sauce Variation | Chicken or any protein option | Tangy and sweet |
Cookbook Reference and Rights
Mark Bittman’s chicken cutlets with quick pan sauce recipe is reprinted with permission from his cookbook, How to Cook Everything: The Basics. The recipe is copyrighted and published by Wiley.
The How to Cook Everything: The Basics cookbook by Mark Bittman is a comprehensive guide that provides essential recipes and techniques for home cooks of all skill levels. It covers a wide range of basic cooking methods and includes a variety of delicious dishes to inspire your culinary adventures. Whether you’re a beginner in the kitchen or an experienced cook looking for new ideas, this cookbook is a valuable resource.
The book is available for purchase wherever books are sold, including online retailers and local bookstores.
Serving Suggestions and Presentation
This chicken cutlet dish pairs well with a variety of side dishes such as mashed potatoes, roasted vegetables, or a fresh salad. When serving, garnish the chicken cutlets with chopped parsley and provide lemon quarters for squeezing over the dish. This adds a bright and tangy flavor to the meal.
| Side Dishes | Description |
|---|---|
| Mashed Potatoes | A classic choice that complements the savory chicken cutlets. |
| Roasted Vegetables | A colorful and nutritious option to serve alongside the cutlets. |
| Fresh Salad | A light and refreshing choice that balances the richness of the dish. |
For a visually appealing presentation, arrange the chicken cutlets on a platter and sprinkle them with fresh parsley. Place lemon quarters on the side to enhance both the presentation and the taste. The vibrant green garnish and the citrusy burst of lemon add a delightful touch to the dish.
“The addition of fresh parsley and lemon quarters not only adds visual appeal but also enhances the flavor profile of the dish.”
Why Choose This Recipe?
When it comes to a quick and delicious weeknight dinner, Mark Bittman’s chicken cutlets with quick pan sauce is our top recommendation. Not only is this recipe easy to prepare, but it also delivers on taste with its flavorful homemade sauce. With a total cooking time of just 20 minutes and simple preparation steps, this dish is perfect for busy individuals and families looking for a satisfying meal without extensive effort.
The highlight of this recipe is the pan sauce, which adds a burst of flavor to the tender chicken cutlets. Made with just a handful of ingredients, the homemade sauce can be whipped up in a matter of minutes. The combination of juicy chicken cutlets and a tangy pan sauce creates a harmonious balance that will leave your taste buds craving more.
Not only is this recipe quick and delicious, but it also offers versatility. You can easily adapt it to use different types of cutlets or even experiment with other meats like pork or fish fillets. The simple cooking technique ensures that the chicken cutlets cook evenly and retain their juiciness. Plus, the option to add a balsamic sauce variation provides an extra layer of complexity and flavor.
The Benefits of Choosing This Recipe:
- Quick and easy preparation
- Flavorful homemade sauce
- Short cooking time
- Simple and adaptable recipe
With Mark Bittman’s chicken cutlets with quick pan sauce, you can effortlessly whip up a delicious meal that will impress both your family and guests. Whether you’re looking for a satisfying weeknight dinner or an impressive dish for a special occasion, this recipe is a must-try.
Conclusion
Mark Bittman’s chicken cutlets with quick pan sauce is a fantastic recipe that delivers both flavor and convenience. The combination of crispy cutlets and a rich pan sauce is a winning combination that will impress your taste buds. This easy chicken cutlet recipe is perfect for a quick weeknight meal or for entertaining guests at a dinner party.
With its simple preparation and versatile nature, this dish can be customized to suit your preferences. You can experiment with different types of meat cutlets, such as turkey, pork, veal, or fish, to create a variety of flavors. Additionally, adding a touch of balsamic sauce to the pan sauce can elevate the dish even further.
Whether you choose to serve this flavorful pan sauce dish with mashed potatoes, roasted vegetables, or a fresh salad, it’s sure to be a hit. The garnish of parsley and the addition of lemon quarters provide a bright and tangy flavor to complement the chicken cutlets. Mark Bittman’s chicken cutlets with quick pan sauce is an easy and delicious recipe that should be in every home cook’s repertoire.