Thank you Marcia Halpern (and Jay Leistner)!
Ingredients
4 chicken breasts, pounded thin
Salt and pepper to taste
¼ cup white wine
¼ cup Dijon mustard
1 ½ teaspoons fish-free Worcestershire sauce
Panko breadcrumbs
4 tablespoons vegetable oil
Preparation
- Season chicken with salt and pepper. Dip the seasoned chicken in a sauce made of the wine, mustard and Worcestershire sauce.
- Coat both sides of the seasoned chicken with panko breadcrumbs.
- Heat vegetable oil in 11 – 12” frying pan over medium-high heat. Pan fry the cutlets, 3 – 4 minutes per side.
- Serve hot.
Yield: 4
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