Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.

In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.

Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.

Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Chicken Cutlets Brasciole

Recipe courtesy of Rachael Ray

Chicken Cutlets with Herbs

Recipe courtesy of Rachael Ray

Nacho Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Chicken Cutlets with Orange and Arugula

Recipe courtesy of Rachael Ray

Grilled Buffalo Chicken Cutlets

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories