Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two | America's Test Kitchen

Name: Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two | America's Test Kitchen
Ingredients: 4 boneless, skinless chicken cutlets, thin (about 4 ounces each), patted dry with paper towels; 1 tablespoon vegetable oil; Salt and ground black pepper; 1 small shallot, minced (about 2 tablespoons); 2/3 cup apple cider; 2 teaspoons cider vinegar; 1 teaspoon whole grain mustard; 1 teaspoon minced fresh parsley leaves; 1 tablespoon unsalted butter

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Sauteed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.

Keywords

Italian
Europe
Poultry
Chicken
Main Courses
For Two

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Ingredients

4 boneless, skinless chicken cutlets, thin (about 4 ounces each), patted dry with paper towels
1 tablespoon vegetable oil
Salt and ground black pepper
1 small shallot, minced (about 2 tablespoons)
2/3 cup apple cider
2 teaspoons cider vinegar
1 teaspoon whole grain mustard
1 teaspoon minced fresh parsley leaves
1 tablespoon unsalted butter