Chicken Cutlets Drizzled with Sage Brown Butter Mayonnaise

Prep Time: 15 min
Cook Time: 20 min
Serves: 6

This decadent cutlet will make a perfect addition to your entertaining repertoire. Serve them with small roasted potatoes and asparagus for a restaurant meal you can make at home.


1 cup (250 mL) white wine
1 small onion, thinly sliced
1 tsp (5 mL) black peppercorns
1 bay leaf
6 thin sliced chicken breasts (about 1 1/4 lb/550 g)
1/3 cup (75 mL) seasoned breadcrumbs
1/2 cup (125 mL) butter, divided
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) fresh sage, chopped
1 egg yolk
2 tsp (10 mL) lemon juice
pinch each salt and fresh ground pepper


1 In a shallow saucepan bring wine, onion, peppercorns and bay leaf to a simmer. Simmer for 3 minutes. Add chicken and poach lightly, turning once for about 5 minutes. Remove to plate and discard liquid.
2 Dredge chicken cutlets in seasoned breadcrumbs.
3 Heat 2 tbsp (30 mL) of the butter and oil in a nonstick skillet over medium heat. Brown cutlets on both sides until no longer pink inside and internal temperature reaches 165°F (74°C). Keep warm.
4 Melt remaining butter and sage in a small saucepan over medium-low heat, stirring occasionally for about 10 minutes or until light golden brown in colour. Let cool slightly.
5 In a small bowl whisk together egg yolk and lemon juice. Slowly drizzle in butter-sage mixture while whisking into egg mixture until smooth and thickened slightly. Whisk in salt and pepper and spoon over cutlets to serve.