Name: Chicken Cutlets with Mushroom Stuffing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: Lemon wedges for serving; Salt and freshly ground black pepper; 3 tablespoons chopped parsley (preferably flat-leaf); 4 large boneless, skinless half chicken breasts with the tenderloins (the long, slender strip of muscle loosely attached to the breast) removed (each piece should weigh 5 to 6 ounces); ¾ cup flour for dredging; 1 cup bread crumbs or cracker crumbs; ½ cup egg substitute; Spray oil; 8 ounces button mushrooms, trimmed and wiped clean with a damp paper towel; 1 shallot, coarsely chopped; 1 clove garlic, coarsely chopped; Salt and freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

These crusty chicken cutlets were one of the comfort foods of my childhood. In the old days, we pan-fried them in oil (or even deep-fried them). Today, I use a technique called bake-frying: the cutlets are sprayed with a little oil and baked until crisp in a hot oven. To make up for the lost richness, I add a mushroom stuffing to the chicken breasts. You won’t miss the fat for a minute.