Name: Chicken Cutlets in Lemon-Sherry Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 4 piece eggs; 2 tablespoon milk; 1 cup all-purpose flour; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 pinch cayenne pepper; 1.5 pounds skinless, boneless chicken breast cutlets, pounded flat; 2 tablespoon olive oil; 1 tablespoon butter; 1 cup vegetable broth; 0.5 cup dry sherry; 2 piece lemons, juiced; 0.25 cup cold butter, cut into chunks; 1 tablespoon chopped fresh flat-leaf parsley; salt; ground black pepper

Cook Time

40 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

Dieses Gericht ist eine köstliche Variante von panierten Hähnchenschnitzeln, verfeinert mit einer spritzigen Zitronen-Sherry-Sauce. Die Hähnchenbrust wird zart geklopft, paniert und dann in der Pfanne goldbraun gebraten. Die Sauce, zubereitet mit Gemüsebrühe, Sherry und frischem Zitronensaft, verleiht dem Gericht eine besondere Note. Ein Hauch von Cayennepfeffer sorgt für eine angenehme Schärfe. Serviert mit frischer Petersilie ist es ein echter Gaumenschmaus, der sich sowohl für ein festliches Abendessen als auch für ein schnelles Mittagessen eignet. Die Zubereitung ist unkompliziert und das Ergebnis überzeugt.

Ingredients (16 ingredients)

4 piece eggs
2 tablespoon milk
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 pinch cayenne pepper
1.5 pounds skinless, boneless chicken breast cutlets, pounded flat
2 tablespoon olive oil
1 tablespoon butter
1 cup vegetable broth
0.5 cup dry sherry
2 piece lemons, juiced
0.25 cup cold butter, cut into chunks
1 tablespoon chopped fresh flat-leaf parsley
salt
ground black pepper

Preparation (6 steps)

Prepare Egg Wash and Flour Mixture

In a shallow bowl, add 4 eggs and 2 tablespoons of milk. Whisk together until well combined. Set aside. In another shallow bowl, add 1 cup of all-purpose flour, 1 tablespoon of salt, 1 teaspoon of ground black pepper, and 1 pinch of cayenne pepper. Mix well with a whisk. Set aside.

Coat Chicken Cutlets

Gently press 1 ½ pounds of skinless, boneless chicken breast cutlets (pounded flat) into the flour mixture to coat, shaking off any excess flour. Then, dip the floured chicken into the egg mixture, ensuring it is completely coated. Set aside.

Cook Chicken Cutlets

Heat 2 tablespoons of olive oil and 1 tablespoon of butter together in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned, about 2 to 3 minutes per side. Transfer the cooked chicken to a plate and set aside.

Prepare Sauce Base

Thermomix® Setting

8 min/212°F/Speed 2 100

Add 1 cup of vegetable broth, ½ cup of dry sherry, and the juice of 2 lemons to the Mixtopf. Cook for 8 Min./100°C/Stufe 2 without the measuring cup to reduce the sauce.

480

Finish Sauce

Remove the Mixtopf from the Thermomix base. Add ¼ cup of cold butter (cut into chunks) to the sauce. Stir manually until the butter is melted and the sauce is shiny and thickened, about 1 to 2 minutes. Stir in 1 tablespoon of chopped fresh flat-leaf parsley and season with salt and ground black pepper to taste.

Combine Chicken and Sauce

Return the cooked chicken to the skillet over medium heat. Spoon the sauce over the top of the chicken. Cook until the chicken is heated through and no longer pink in the center, about 1 to 3 minutes more.