BREADED CHICKEN CUTLETS WITH TARRAGON AMD MUSHROOM SAUCE

This is a dish that I first had many, many years ago, at a small quaint family run restaurant. The sauce was something I never had before and to me, at the time, was so memorable, I had to try make it at home. This is a very close version of it. Although the original dish was made with pork schnitzel, I make it most often with chicken - chicken and tarragon are a fabulous pair. I won’t claim it is good for the waistline, but, boy, is it ever good for the soul!

Here is what you need:

For the chicken:

4 skinless boneless chicken breasts

1/2 cup flour

2 eggs

1/4 cup milk

3 cups plain breadcrumbs 

1 tsp dried oregano 

1 tsp sweet paprika 

Salt

Pepper 

Lemon wedges for serving 

Vegetable oil for frying 

For the sauce:

1 tbs butter

1 tbs olive oil

2 garlic cloves, peeled and chopped 

200g mushrooms (any one of these or a mix of - cremini, oyster, portobello, shiitake, porcini,…)

1 cup heavy (whipping) cream 

1/4 cup chicken stock 

1/4 cup vermouth or white wine 

2 tbs chopped tarragon 

Salt 

Pepper 

Prepare chicken cutlets by slicing each chicken breast in half lengthwise (you’ll end up with 8 cutlets). Between two pieces of plastic wrap, pound chicken breasts to about 1/2 inch thickness. 

Season both sides with salt and pepper. 

Next prepare your breading station - you’ll need three shallow dishes - fill first dish with flour, then add paprika and oregano. Mix to combine. Into second dish, crack the eggs and add milk. Whisk to combine. Into the third dish, add the breadcrumbs.

Working one at the time, place each cutlet into the flour and coat both sides, shaking off excess. Next, dip it into the egg, making sure it’s fully covered, letting the excess run off. Lastly, place the cutlet into the breadcrumbs, coat both sides, gently pressing the breadcrumbs into the chicken. Place on a baking sheet and repeat with the remaining cutlets. Let them rest for about 10 minutes before frying.

In a large skillet, heat the oil (I used 1/2 cup). Test it if it’s ready by dropping few breadcrumbs into it, if they sizzle straight away, the oil is ready. If the sizzle loudly and burn, then lower the heat.

Place cutlets into the oil, couple at the time (depending on the size of the pan and cutlets), try to avoid overcrowding. 

Fry until golden on both sides 3 to 4 minutes per side, using tongs to carefully turn them. 

Transfer the cutlets to the wire rack to drain. Repeat until all of the cutlets are done, adding few tablespoons of oil if necessary. 

To prepare tarragon sauce, start with heating the oil and butter. Add chopped garlic and mushrooms. Stir a few times, then add a bit of salt and pepper. The mushrooms will release their moisture, so let them cook, stirring once in a while, until the moisture is evaporated and the mushrooms start to brown. At that point, add vermouth (or white wine), it will sizzle! Let it cook for a minute, scraping the bottom of the pan, then add the cream and chicken stock. Lower the heat to medium and simmer the sauce until it thickens. Finally, stir through chopped tarragon and remove from stove. 

To serve, pair the chicken with your favourite sides (mine are mashed potatoes and spinach), then top with the sauce for an ultimate indulgence.