Sicilian Style Recipe

Pound and season

If using chicken breasts, butterfly and gently pound to about 1/2 inch thickness so pieces cook evenly. Pat dry with paper towel. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Marinate briefly

In a bowl combine minced garlic, lemon juice, chopped parsley, dried oregano and 1 tablespoon olive oil. Rub mixture evenly over both sides of each cutlet. Let rest at room temperature for 15 minutes (or refrigerate up to 1 hour).

Clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Trim stems and slice larger mushrooms into 1/4–1/2-inch slices so they cook evenly.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer (work in batches if needed). Sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper. Sauté without crowding until golden and browned, about 4–6 minutes, stirring once or twice. Remove mushrooms to a bowl and set aside.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with remaining 2 tablespoons olive oil to prevent sticking.

Place the marinated cutlets on the hot grill. Cook until grill marks form and the edges begin to brown, about 3–4 minutes per side for thin cutlets (longer if thicker) until internal temperature reaches 74°C (165°F) for chicken or 63°C (145°F) for veal. Transfer to a warm plate and tent loosely with foil to rest for 5 minutes.

In the same skillet used for mushrooms, add 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté until translucent and fragrant, about 2–3 minutes.

Return the sautéed mushrooms to the skillet with the shallots. Increase heat to medium-high and pour in 150 ml dry Marsala wine. Scrape up any browned bits from the pan. Allow wine to simmer and reduce by about half, roughly 3–4 minutes.

Add 200 ml chicken or vegetable stock and 1 tsp fresh thyme leaves. Continue to simmer until the sauce reduces slightly, about 4–5 minutes. If you prefer a richer, creamier sauce, stir in 50 ml heavy cream and simmer 1–2 minutes to incorporate.

If a thicker sauce is desired, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1 minute until thickened. Taste and season with additional salt and pepper as needed.

Return the rested cutlets to the pan briefly, spooning the marsala mushroom sauce over each to warm through for 30–60 seconds (do not overcook).

Transfer cutlets to serving plates. Spoon additional sauce and mushrooms over each piece. Garnish with chopped parsley and a lemon wedge on the side. Serve immediately.