July 12, 2013

Breaded Chicken Cutlets with Milk Gravy

This is one Sunday dinner that will have you saying mmm mmm mmm the entire time you are eating it.
It really is easy enough to make on a weeknight, but I usually eat this kind of meal on Sundays.
I love how it turned out and I can't wait to make it again.  
I wouldn't change a thing.
Breaded Chicken Cutlets with Milk Gravy
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts
1 c. buttermilk
1/2 tsp. chicken bouillon (I use Shirley J)
1 c. all-purpose flour
1 tsp. dried thyme
3/4 tsp. onion powder
3/4 tsp. seasoned salt
1/2 tsp. lemon pepper
fresh ground black pepper
2 Tbl. vegetable oil

Milk Gravy
1 Tbl. Butter
2-3 Tbl. all-purpose flour
1 3/4 c. milk
1/2 - 1 tsp. chicken bouillon 
fresh ground black pepper
1/4 tsp. lemon pepper, opt.

Slice chicken breasts in half horizontally, so you have four chicken cutlets.  In a shallow dish whisk together the buttermilk and 1/2 teaspoon of chicken bouillon.  In another shallow dish whisk together the flour, thyme, onion powder, seasoned salt, lemon pepper and black pepper.  Heat oil in a large skillet over medium heat.  Dip each chicken cutlet into the flour mixture, then the buttermilk mixture and back into the dry mixture.  Shake off excess flour and place cutlets into hot skillet.  Cook until browned, about 5-7 minutes.  Flip and cook on other side until browned and internal temperature reaches 165 degrees on an instant-read thermometer, another 5-10 minutes.  Remove from heat and place in a warm oven, while you make the gravy.

To make the gravy:  To the same skillet, with all of the browned bits, melt butter.  Gradually whisk in flour until a thick paste forms.  Cook for two minutes, stirring frequently, to cook out the flour taste.  Slowly pour in milk, whisking constantly, to prevent lumps.  Add 1/2 teaspoon chicken bouillon, black pepper and lemon pepper.  Taste and add more chicken bouillon, if needed.  Continue to cook until reaches desired gravy consistency, about 3-5 minutes.  Serve hot gravy over chicken and mashed potatoes.  Serves: 4  

Jenn's Notes: A lot of chicken bouillons are very salty.  I recently purchased Shirley J brand and it has less sodium than others, not to mention the flavor is incredible.  I did not think it was too salty at all.  If you do not have that brand, I would recommend purchasing low-sodium chicken bouillon.  

11 comments:

  1. be still my heart--this is comfort food at it's finest! Can't wait to try it.

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  2. I'm pretty sure you should have invited me for dinner. I'm upset now and I'll have to make this so I can comfort myself.

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  3. Oh my! This looks so!!! good!
    And one of my all time favorites is mashed potatoes with cream gravy ( how did you know? ) =D

    Pinning to my Dinner board.

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    1. ( my exclamation marks after the word "so" didnt come thru very good ) =)

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  4. This is making me hungry!! Love the gravy!

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  5. This reminds me of my momma's fried chicken and gravy on Sunday. I have to make this. I'd love it if you linked this to What'd You Do This Weekend? at Tumbleweed Contessa.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contess
    www.tumbleweedcontessa.com

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  6. This looks delicious - my kind of meal. I'm going to bookmark this recipe. Thanks for sharing at I should be Mopping the Floor's Inspiration Monday's - that's where I saw your post.

    Cheers!
    Michele

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