Herb-Roasted Chicken Cutlets
Adapted from Mark Bittman recipe of same name found in How to Cook Everything
Any cutlets (pork, veal, turkey) can be substituted for the chicken in this recipe.
Ingredients
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley leaves
- salt and black pepper
- 3 Tablespoons butter, extra virgin olive oil, or a combination
- 1 1/2 lbs chicken cutlets (or other boneless chicken pounded to uniform thickness)
- 1 cup chicken or vegetable stock, warmed
Directions
Heat the oven to 325. Mix the herbs with some salt and pepper; reserve 1-2 Tablespoons of the herb mixture and put the remainder on a plate. Put the butter/olive oil in a oven-safe skillet and place the skillet in the oven. Roll the chicken in the herb mixture. When the butter has melted, or the oil is hot, add the chicken and stock to the skillet, and return the skillet to the oven.
Roast the chicken, turning after about 7 minutes, for a total of 15 minutes. (If using thicker pieces of chicken, it may take longer.) To check for donenes, cut into a piece with a thin knife; the center should be white. Remove the skillet from the oven; place the chicken on a plate. If the juices remaining in the skillet are thin, return the skillet to the stove and cook over high heat for a few minutes until the juices thicken. Garnish with the reserved herb mixture and serve with some of the sauce spooned over it.
*You can also use the remaining juices as the beginning point to make a large quantity of gravy.
