Chicken Cutlets with Vegetables in a Dill Cream Sauce
How to make chicken cutlets and fry them in a skillet with broccoli, peppers and mushrooms in a dill cream sauce with buttermilk and parmesan cheese.
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
3chicken breast, boneless and skinless
1 1/2cupspanko bread crumbs
1red pepper, cored and sliced
1orange or yellow pepper, cored and sliced
1/2cupparmesan cheese, grated
1package (500g)egg noodlescooked according to directions on package
Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
Dredge chicken cutlets in panko bread crumbs.
Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.