This is the "new" veal. Why buy those pre-pounded/tenderized veal cutlets, which are quite pricey, when you can disguise some chicken breasts? The trick with making a great cutlet is in the preparation. That means slicing the boneless chicken breast as thin as you can. Then take those slices onto a cutting board (individually), cover with plastic wrap and pound with a mallet. This will tenderize the meat substantially and thus reduce the time they take to cook. You'll be able to cut them with a fork!
Marsala is a fortified Italian wine from the town of Marsala in Sicily. It's flavor is similar to Port or Sherry. For this recipe you can substitute Sherry, Madeira or even a white wine if that's all you have. Sometimes I'll flavor the cutlets with lemon, but I decided to use up some mushrooms making a Marsala sauce. Delicious!
Chicken Cutlets Marsala
2 boneless chicken breasts, sliced and pounded
2 Tbsp olive oil
1 Tbsp butter
For the breading mix:
Put the following in three separate pie plates:
1/3 cup egg whites or 1 large egg
1 cup flour
1 1/2 cups seasoned breadcrumbs
I usually dredge the chicken in flour first, then the egg and lastly the breadcrumbs. I find it's easier to do all the breading of the chicken and have them on a plate ready to cook. You may have just enough of the flour, egg and breadcrumbs, but if you get low, just add more.
In a large skillet, melt the butter with the oil. On medium heat (when butter starts to sizzle) add the chicken and cook in batches. The cooking time is just a few minutes on each side because you've pounded then so thinly. Put on a large serving plate as they become done.
When finished cooking the cutlets, lower the heat to low and add 1/4 cup Marsala, a large handful of sliced mushrooms and saute for a few minutes. Add a handful of chopped parsley, stir and pour the sauce over the platter of chicken cutlets. Serve immediately.
Serves 4. We always have leftovers (on purpose) which made some great sandwiches the next day!