Chicken Cutlets Drizzled with Sage Brown Butter Mayonnaise
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a shallow saucepan bring wine, onion, peppercorns and bay leaf to a simmer. Simmer for 3 minutes. Add chicken and poach lightly, turning once for about 5 minutes. Remove to plate and discard liquid.
Dredge chicken cutlets in seasoned breadcrumbs.
Heat 2 tbsp (30 mL) of the butter and oil in a nonstick skillet over medium heat. Brown cutlets on both sides until no longer pink inside and internal temperature reaches 165°F (74°C). Keep warm.
Melt remaining butter and sage in a small saucepan over medium-low heat, stirring occasionally for about 10 minutes or until light golden brown in colour. Let cool slightly.
In a small bowl whisk together egg yolk and lemon juice. Slowly drizzle in butter-sage mixture while whisking into egg mixture until smooth and thickened slightly. Whisk in salt and pepper and spoon over cutlets to serve.
Helpful Tip
When drizzling in the brown butter, try not to whisk in the butter solids at the bottom of the pan.
Nutrition Info
| Per serving | Amount |
|---|---|
| Calories | 330 |
| Protein | 24 g |
| Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Cholesterol | 135 mg |
| Sodium | 310 mg |
| Per serving | % Daily Value |
|---|---|
| Calcium | 2 |
| Iron | 8 |
| Vitamin A | 2 |
| Vitamin C | 2 |
