Chicken Cutlets with Roasted Red Peppers and Mozzarella
13 ingredients · from Sip and Feast
Ingredients
- 3 chicken breasts - filleted and pounded flat, or 6 chicken cutlets
- 1 cup (135g) flour for dredging only
- 1/4 cup (60ml) olive oil
- 1-2 tablespoons (14-28g) unsalted butter - for searing chicken
- 8 cloves garlic - sliced
- 1 1/2 cups (360ml) low-sodium chicken stock
- 1 cup (240ml) dry white wine
- 2 tablespoons (30ml) lemon juice
- 6 large red roasted peppers - or enough to cover chicken in 1 layer
- 10 slices mozzarella cheese - or enough to cover each piece of chicken
- salt and pepper - to taste
- 3 tablespoons (42g) cold unsalted butter - cubed
- 1/4 cup minced flat-leaf Italian parsley
Method
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Watch the original: “Chicken Cutlets with Roasted Red Peppers and Mozzarella” by Sip and Feast. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
