Brown Butter Sage Chicken Cutlets

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup unsalted butter
• 8 fresh sage leaves

Steps

1. 1 Season chicken cutlets with salt and pepper.
2. 2 Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumbs.
3. 3 Heat a large skillet over medium heat.
4. 4 Melt 2 tablespoons of butter in the skillet.
5. 5 Cook cutlets for 3-4 minutes per side until golden and cooked through.
6. 6 Transfer cooked cutlets to a plate and keep warm.
7. 7 In the same skillet, melt remaining butter over medium heat until it turns a nutty brown color.
8. 8 Add sage leaves to brown butter and cook until crispy, about 1 minute.
9. 9 Spoon brown butter and sage over the chicken cutlets.
10. 10 Serve immediately.

Equipment

• Large skillet
• Tongs
• Plate

Variations

• Add lemon zest to the breadcrumbs for a citrusy twist.
• Substitute panko breadcrumbs for a lighter texture.

Substitutions

• If fresh sage isn't available, use 1 teaspoon of dried sage.
• Use olive oil instead of butter for a dairy-free option.

Pairings

• Mashed potatoes
• Steamed asparagus
• Risotto

Nutrition

Tips

• For extra crispy cutlets, refrigerate them after breading for 15-20 minutes before cooking.
• Ensure your skillet is not too hot to avoid burning the butter before the chicken is cooked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze individual cutlets in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs well with a glass of crisp white wine.

FAQ