Pan-Seared Chicken Cutlets with Deglazed Pan Sauce
Chicken cutlets are perfect practice—thin, quick-cooking, and ideal for learning how to build flavor in a hot pan without overcooking. We’ll use a simple sear to create a golden crust, then “read the pan” to turn those browned bits into a fast, flavorful pan sauce through deglazing.
- Serves
- 4
Directions
-
Prep the Chicken: Slice chicken breasts horizontally to create thin cutlets. Pat dry (this helps with browning). Season both sides with salt and pepper. Lightly dredge in flour if using, shaking off excess.
-
Sear the Chicken: Heat a large skillet over medium-high heat. Add oil or butter and let it get hot, but not smoking, about 30 seconds. Lower heat to medium. Place cutlets in the pan without crowding. Cook 3–4 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside to rest.
-
Start the Sauce: Lower the heat to medium. Add 1 tablespoon of olive oil to the same pan if it looks dry. Cook the shallots for 1 minute, stirring often.
-
Build the Pan Sauce (Deglaze): Carefully pour in broth and lemon juice (or wine). Use a wooden spoon to scrape up any browned bits from the pan—this is flavor called “fond.” Stir in Dijon and let simmer 2–3 minutes to reduce slightly.
-
Finish the Sauce: Turn off the heat and whisk in butter for a silky finish. Taste and adjust seasoning with salt, pepper, or extra lemon.
-
Serve: Spoon pan sauce over chicken cutlets. Garnish with chopped herbs if desired.
From Shawnie's class “Day 2 - Heat & Sautéing: Cooking on the Stovetop”
