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Thin Chicken Cutlet with Mushrooms

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Ingredients

1/4 tsp Allspice Get the whole peppercorns for fabulous aroma
300 g Chicken Breast Meat only, farm-raised chicken is preferable if you want your poultry more juicy and fresh
150 g Mushrooms White baby mushrooms will impress you with their texture if you find them
2 tbsp Olive Oil The pomace oil is completely okay for frying, but you may go extra virgin as well
2 tbsp Soy Sauce If the amount of sodium is principal for you, get the light one
1 tsp Tarragon Use this dried herb ground

Nutritional information

514 g
Serving Size

Amount Per Serving

622
Calories

Calories from Fat 278

31 g
Total Fat

Saturated Fat 5 g, Trans Fat 0 g

174 mg
Cholesterol
2253 mg
Sodium
1347 mg
Potassium
9 g
Total Carbohydrates

Sugars 3 g

2 g
Dietary Fiber
75 g
Protein

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Thin Chicken Cutlet with Mushrooms

Features:
  • Low Glycemic Impact
  • Low-Carb
Cuisine:
Seasoning chicken breasts with more spices and serving with mushrooms may become your favorite!
  • 10 min
  • Serves 1
  • Medium

Ingredients

Directions

Chicken breasts provide the endless list of probable recipes, while remaining one of the most popular and affordable sources of protein. Get more aroma with tarragon, allspice and soy sauce instead of plain salt. Fried mushrooms make this thin chicken cutlet a definitely filling dish.

Steps

1
Done

Get everything ready, chicken breast and mushrooms washed, oil and soy sauce measured and spices close at hand. If the breast has any bones, remove them for this dish.

2
Done

Use the mortar and get your coarse grind for the allspice. It will surely have more aroma than any bought powders.

3
Done

Cut the chicken breast with an extremely sharp knife in order to split it and get the larger surface. Be careful with your movements to achieve the right cuts.

4
Done

Grab the meat mallet and gently beat your chicken breast to make it even more tender. Handle this process carefully, otherwise you might tear the fibers.

5
Done

Sprinkle the half of ground allspice over your chicken cutlet.

6
Done

Let the pomace oil heat up before placing the breast with the seasoned side down.

7
Done

Add the second part of allspice to the chicken cutlet.

8
Done

Quickly slice your mushrooms, as the chicken breast cannot tolerate any hesitation when it's fried.

9
Done

After you finish with mushrooms, turn the cutlet. Be attentive, as any oil sizzles when the chicken is flipped over.

10
Done

Immediately transfer the cut mushrooms.

11
Done

Once the mushrooms get light gold, sprinkle evenly all the measured tarragon.

12
Done

Also evenly distribute the soy sauce over the chicken breast and mushrooms when pouring it.

13
Done

Just another minute and this thin chicken cutlet is yours. Serve it with some greens and sun-dried tomatoes for more flavors to enjoy.

Iv Olendr

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