Chicken Cutlet 'downtown' Recipe
tossed in our rich, red pepper gravy
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Ingredients
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Chicken Cutlets
Red Pepper Gravy
Method
Preparing Chicken Cutlets
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
Set up Breading Station
In three separate shallow dishes, place the flour mixed with salt and black pepper in one, beaten eggs in the second, and bread crumbs in the third.
Bread the Chicken
Dip each chicken breast first into the flour, then into the eggs, and finally coat them with the bread crumbs. Press the crumbs onto the chicken to ensure a good coating.
Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and place on paper towels to drain excess oil.
Making Red Pepper Gravy
Prepare the Vegetables
Chop the red bell peppers and onion into small pieces. Mince the garlic cloves.
Sauté the Vegetables
In the same skillet used for the chicken, add 1 tablespoon of olive oil and sauté the chopped onions and garlic until translucent, about 3-4 minutes.
Add Red Peppers
Add the chopped red bell peppers to the skillet and continue to sauté for another 5 minutes until the peppers are soft.
Make the Gravy
Pour in the chicken broth and bring to a simmer. Allow it to cook for about 5 minutes, then stir in the heavy cream, salt, black pepper, paprika, and red wine vinegar. Let it simmer for an additional 5 minutes until thickened.
Combine and Serve
Place the fried chicken cutlets on a plate and generously spoon the red pepper gravy over the top. Serve hot.
