TGIF 😀  YAY.  I can relax a little bit.  I decided to make something I like.  I like chicken cutlets and I also like Chicken Marsala.  Hm.. may be I could combine them into Chicken Cutlet Marsala 😀  Chicken cutlets are breaded, so they are not the most healthy thing on earth. I know… But since I use spray oil instead of regular cooking oil, I cut back a lot on the oil.   Besides, I rejoined the gym yesterday after 9 months of porkiness.  I went to the gym yesterday and I went to the gym today. I felt GREAT.  Plus I’m going to play golf tomorrow.  So, I think it was ok for me to have a little bit of Chicken Cutlet Marsala.   BTW, this is not difficult to make, just messy.

Mixchicken well with corn starch first, then add a beaten egg
Mixchicken well with corn starch first, then add a beaten egg
Coat chicken with breadcrumb
Coat chicken with breadcrumb
Pan fried the chicken
Pan fried the chicken
Stir fry onion and mushroom, then add butter and flour to make a roux
Stir fry onion and mushroom, then add butter and flour to make a roux
Chicken Cutlet Marsala
Chicken Cutlet Marsala

 

Ingredients (serves 2-3):

  • Chicken breast meat, 1 pound.  I used the chicken fingers. They were already pre-cut. 
  • Breadcrumbs, 2 cups
  • Marsala wine, 1/2 cup
  • Egg, 1
  • Cornstarch, 1 Tbsp
  • Onion, 1
  • Mushrooms, 1 pack. I bought the pre-cut ones. It was so convenient.
  • Butter, 2 Tbsp
  • All purpose flour, 2 Tbsp
  • Water, 1 cup

Steps:

Note: I used two frying pans. One for cooking the chicken, the other for making the sauce.   If you only have one frying pan, remove the chicken to a plate when it is cook, and then make the sauce.

  1. Beaten an egg. Put it aside.
  2. Put breadcrumb on a piece of aluminum foil. Put it aside.
  3. Cut a small onion into strips.  Put it aside.
  4. If you have one of those spikey meat tenderizer tool, use it to flatten the chicken breast meat a little bit.  If not, just use the back of the knife to gentlely chop the meat a little bit. 
  5. Put all the chicken meat in a bowl.  Add a tablespoon of cornstarch.  Mix it well.
  6. Pour the beaten egg into the chicken meat.  Mix it well.
  7. Coat each piece of chicken meat with breadcrumbs.
  8. Put non-stick spray oil on the pan.  Use high heat.  Put breaded chicken on the pan.  Let the chicken to cooke for 3 mins.  Then flip it over and cook the other side for another 3 mins. Turn off the heat.
  9. Use a separate frying pan. Add onion to the pan.  Cook it for 2  minutes.  Add mushrooms to the pan.  Cook it for 2 minute.
  10. Add butter, and floour to the pan.  Turn the heat down to low.  Mix it well and let it cook for 1 minute. 
  11. Slowly add the marsala wine to the pot, mix it well.  Add water.  Let the sauce to be cooked for couple of minutes.
  12. Pour the sauce over to the chicken on the other frying pan.  Cover the pan.  If you don’t have a lid that is big enough, put a piece of aluminum foil on top (that’s what I did).  Turn the heat to medium low.  Let the chicken cook with the sauce for 3 minutes or so.  Taste it.  Add  a dash of salt if needed.

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