Best 2 Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette Recipes
Preparing chicken cutlets with warm green olive and shallot vinaigrette is a delightful culinary adventure that offers a perfect balance of flavors and textures. This dish combines the savory richness of chicken with the vibrant and tangy notes of a green olive and shallot vinaigrette, resulting in a symphony of flavors that will tantalize your taste buds. Let's embark on a journey to discover the secrets of creating this delectable dish, exploring the ingredients, techniques, and culinary artistry that come together to make it an unforgettable meal.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN CUTLETS WITH WARM GREEN OLIVE AND SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Chicken Olive Quick & Easy Dinner Winter Pan-Fry Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.
- Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Sauté until shallots soften slightly, 3 to 4 minutes. Add olives; stir until heated, about 1 minute. remove from heat. Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel. Season with salt and pepper.
- Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
- Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
- Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.
Tips:
- To ensure the chicken cutlets cook evenly, pound them to an even thickness before dredging and cooking.
- Use a flavorful breadcrumb mixture for dredging the chicken cutlets. This will add a crispy and flavorful coating to the chicken.
- Cook the chicken cutlets over medium heat until golden brown and cooked through. Avoid overcrowding the pan to prevent the chicken from steaming instead of frying.
- Make the warm green olive and shallot vinaigrette while the chicken cutlets are cooking. This will allow the flavors to meld and develop.
- Serve the chicken cutlets immediately with the warm green olive and shallot vinaigrette. Garnish with fresh parsley or chives for added flavor and color.
Conclusion:
These chicken cutlets with warm green olive and shallot vinaigrette are a flavorful and versatile dish that can be enjoyed for lunch or dinner. The crispy chicken cutlets are perfectly complemented by the tangy and herbaceous vinaigrette. This dish is sure to be a hit with your family and friends!
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