Bolognese style chicken cutlets

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Last night I found myself looking at boneless, skinless chicken breasts and wondering what to make out of them.  I foraged around the fridge and found some fresh sage, mozarella and some proscuitto.  I figured this had the makings of something good but it needed something else.  I had carrots, celery, onions and garlic also.  Nope-not what I’m looking for.  So on to the freezer in the hope of finding something.  Ice cream, frozen hash browns, various undescribable meats wrapped in foil and plastic wrap (wow I really need to clean out the freezer), frozen pineapple juice concentrate with no lid on it thanks to my son and numerous other things that have been haphazardly shoved in there.  Finally, a box of frozen spinach fell from it’s precarious perch atop a lean cuisine meal and landed right in my hands.  I had found the missing link.

Thinking aloud, I started muttering “flour, eggs, some butter, nutmeg .”  From the next room “Dad, who are you talking too?”  “Just me”, I replied.  I’ve got to stop talking to myself before they lock me up.  Now for a sauce.  Chicken stock, Madeira wine and cream seemed like a decent combo; so I grabbed those and I was ready to start.

I began by nuking the frozen spinach about 5 minutes to defrost.  I let it cool and then squeezed out as much liquid as I could and set aside.

2 chicken breasts

I got two large chicken breasts and butterflied them in half to get four cutlets.

butterflied chicken breastsThis what I had after butterflying them in half.

I placed the cutlets two at a time in a gallon ziplock bag and pounded them to about 1/4 inch thick.

Seasoned with salt, pepper and nutmeg.

Then I heated a wide fry pan over meduim heat and added 2 tablespoons each of olive oil and butter along with 10-12 fresh sage leaves.  When the butter had melted, I dredged the cutlets in flour and then coated them with beaten eggs (kind of like making french toast).

I fried them for about 2 minutes/side until golden brown then placed them on a lightly greased sheet pan.  Topped each with a slice of proscuitto, 1/4 of the spinach and a couple thin slices of mozarella (sorry, no pictures-batteries died).  Put them under the broiler for 2 mins until the cheese melts and then left them in a warm oven till ready.

Poured off the grease and deglazed the pan with 3/4 cup Madeira (camera working again).  Marsala or vermouth would work just as well, so use what you have.  This reduced by 1/2 about 2 minutes.  Added 2 cups chicken stock and reduced by 1/2 again about 5 minutes.  Added 1/2 cup whipping cream and whisked in 1 tablespoon cold butter.  I let it cook until thickened about 4 minutes. You can serve with mashed potatoes or pasta.  I chose penne tossed with some romano cheese.

This is the finished dish and I don’t mind saying it was devoured. Enjoy!

Bolognese style chicken cutlets
Prep time
Cook time
Total time
Lightly breaded chicken cutlets topped with proscuitto, spinach and a little cheese makes for an elegant meal any time. The Madeira sauce has a sweetness that pairs well with the fresh sage.
Recipe type: Main
Serves: 4
  • 2 boneless, skinless chicken breasts
  • 1 10 ounce package frozen spinach thawed and liquid squeezed out
  • salt, pepper and nutmeg
  • 12 fresh sage leaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ cup flour
  • 3 beaten eggs
  • 4 thin slices of proscuitto
  • 8 thin slices of mozarella (about 6 ounces)
  • ¾ cup Madeira wine
  • 2 cups chicken stock
  • ½ cup whipping cream
  • 1 tablespoon cold butter
  1. Butterfly each chicken breast in half to get 4 cutlets. Season lightly with salt, pepper and nutmeg.
  2. Heat 2 tablespoons each of olive oil and butter in a wide fry pan over medium heat along with the sage leaves. When the oil is hot, dredge the chicken in the flour then coat with the beaten eggs and fry 2 at a time in the pan until golden brown about 2 minutes/side. Remove to a lightly greased sheet pan.
  3. Top each with a slice of proscuitto, ¼ of the spinach and 2 slices of mozarella. Broil for 2 minutes until the cheese melts then keep warm.
  4. Pour of the grease from the pan and deglaze with the Madeira and reduce by ½ about 2 minutes. Add the chicken stock and reduce by ½ again about 5 minutes. Whisk in the cream and the 1 tablespoon cold butter and cook until slightly thickened. Serve the sauce over the chicken and enjoy!


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