RECIPES

Chicken Cutlets Drizzled with Sage Brown Butter Mayonnaise

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.

Prep Time

15M

Cook Time

20M

Serves

6

Ingredients

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

Instructions

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.