I have been brought back to life with these Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce.
I could have these Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce every week for dinner!
So, motherhood has been pretty demanding, as you can imagine. I mean, this kid always need something! He needs to eat, he needs to be changed, he needs to be loved (which I love that part), he needs to be burped, and so on and so forth. Man, it is a serious job. But that is just one job. Being a mom is only half of what I do or need to do with my life. I also have a full-time job that needs my attention, I am writing my first cookbook, and I am still trying to keep my blog as active as possible. Geesh, I know right? I have a lot going on, I know. With all of these developments, I am lucky to get a decent dinner on the table. Notice I said “decent dinner”. Lately, my meals have been less than par and pretty bland. I typically make something I can put together pretty quickly these days. For instance basic chicken breast, a bag of minute rice, and some steamable vegetables. That’s about all I can do right now. I started to get a little smarter and buy different cuts of meat that is already well seasoned or prepared. For instance, I bought Broccoli and Cheddar Stuffed Chicken Breast and Louisiana seasoned chicken breast from the grocery story recently. Those items have been helpful. That is just one meal, mind you. There is still lunch and breakfast and they have been pretty much non-existent since Calvin has been home. So when I can make a halfway decent meal it is a total win and I feel as though I made a 5-star dinner!
I somehow managed to find the energy and time to make these Crispy Chicken Cutlets with Lemon and Rosemary sauce. If you were to see me make this meal, you would think that I was shooting an episode of Chopped by the Food Network in my house. The key to getting things done with an infant is that you have to move quickly. Even when they are quiet and calm or sleeping, you never know how long that is going to last. So you have to pounce on every opportunity you can. Like right now, I am sitting at my computer table writing this blog post and he is right next to me in his swing calm and alert looking at something on the Baby First channel for visual stimulation. I don’t know how long this is going to last so I have to type quickly.
SIDEBAR: Let me just say that I don’t appreciate how babies secretly run our lives mom. With the slightest sign of discomfort or agitation, we stop what we are doing to cater to them. They win almost every time! It is so not fair!
Back to the Chicken Cutlets, I managed to make this decent meal in about 30 minutes and it was delicious! My husband was happy to have something that wasn’t so simple and bland and I was happy that I had time to do something I love. These Crispy Chicken Cutlets only needs to be cooked for about 5 minutes on each side as you use thin boneless chicken breast. Simultaneously, I was making my sauce, which took all of (maybe) 10 minutes. My side dishes were still from bags but that is okay. I can’t win at everything. I’ll take what I can get. Just to give you more insight as to how this gorgeous baby now runs my life, he was right next to me fussing while I was taking these photos. He only lets me have only so much free space. That’s okay because moms always when in the end. So as I am still running this race of motherhood and trying to figure things out, just know I can see the finish line and I want you at the end of it with a plate of these Crispy Chicken Cutlets in this Lemon Rosemary Butter Sauce and say “Well done Nicole. Well done.”
- 1 c. flour
- 3 eggs
- 1 ½ c. panko bread crumbs
- 4 Thin Boneless Chicken breast
- ½ c. canola oil
- 2 tbsp. Olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ c. white wine
- 1 lemon
- 1 tbsp. capers
- 1 sprig rosemary, finely chopped
- 2 sticks butter
- ½ c. heavy cream
- Add the flour, eggs, and panko bread crumbs into three separate bowls. Be sure to whisk the eggs. Season the chicken cutlets with salt and pepper on both sides. Using a medium to large saute pan, heat the canola oil on medium high heat. Dredge the chicken cutlets through the flour and shake off excess, then the egg mixture, and finally the panko bread crumbs. Place in the hot saute pan and cook on each side for 5-7 minutes until golden brown and crisp. Once the cutlets are cooked, turn to a baking sheet and sprinkle with a little more salt and pepper. Place in oven on warm.
- Using a medium shallow saute pan, heat the olive oil for the sauce on medium heat. Add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional 2 minutes. Next, add the white wine and allow to cook for about 5 minutes. Add the juice of a lemon, capers, and rosemary. Reduce the heat to low. Next, add the butter allow to melt and simmer. Whisk in the heavy cream until sauce is well combined. Strain the sauce into a serving dish ( I didn’t want to strain my sauce but that is up to you). Add salt and pepper as desired and serve on top of the chicken cutlets.