Chicken Cutlets with Sorrel Butter
Chicken Cutlets with Sorrel Butter
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  • 1/2 cup (125 ml) butter, softened
  • 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
  • Preparation
  • 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.
  • Description
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