1/2 cup (125 ml) packed fresh sorrel, finely chopped
1/2 cup (125 ml) grated Reggiano-Parmegiano cheese
1 small shallot, finely chopped
4 skinless and boneless chicken breast halves
Salt and pepper
In a bowl or small food processor, combine all the ingredients except for the chicken. Season with salt and pepper.
Lay a sheet of plastic wrap on a slightly moistened work surface. Spoon the butter at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter log. Close the cylinder by tying the two ends of the plastic wrap and refrigerate for about 2 hours. With a hot knife, thinly slice the number of slices of butter you need. Keep the remaining butter in the refrigerator for several weeks or freeze.
Preheat the grill, setting the burners to high. Oil the grate.
On a cutting board, cut each breast half horizontally into two or three slices. Cover with plastic wrap and flatten slightly with a rolling pin. Season with salt and pepper. Grill the chicken cutlets for about 2 minutes on each side.
Serve the cutlets and garnish with sorrel butter slices. Serve with steamed broccoli and basmati rice.
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