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If you’re looking for a chicken cutlet recipe that’s bursting with flavor, so juicy and tender, and has a built in side dish, look no further! Not only is this dish incredibly delicious, but it’s saucy enough that you can freeze it!
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Mushroom and Leek Chicken Cutlets
Ingredients
- 2-3 lb chicken cutlets, cut or pounded thin
- 1/4 cup corn starch
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Oil for frying
- 1 onion, thinly sliced (I used red)
- 1 Tablespoon kosher salt, divided
- 6 leeks, cut in half ring slices
- 4 boxes of mushrooms, sliced (4-8 oz each)
- 4 cloves garlic, minced
- 1/2 teaspoon dried sage
- 2 Tablespoons dried parsley
- 1/4 cup honey
- Juice of 2 lemons
Instructions
- Preheat oven to 350. Grease a large baking pan; set aside.
- Place chicken, cornstarch, salt and garlic powder in a bowl. Mix until chicken is evenly coated.
- Heat a thin coating of oil in a large frying pan over medium-high heat. Add chicken and fry each piece for 2-3 minutes per side, until browned. (Note that the chicken will still be raw on the inside.) Place chicken in prepared pan; set aside.
- Add onions and half of the salt to the pan. Cook, stirring occasionally, for about 5 minutes, until softened.
- Add leeks, mushrooms and garlic. If there is not enough room in the pan, add it in batches and wait for the vegetables to cook down before adding more.
Reduce heat and cook vegetables on medium-low for about 30 minutes, stirring occasionally, until caramelized and fragrant. Add remaining ingredients; stir to combine. Pour vegetables over chicken in baking pan. Cover tightly and bake for about 20 minutes until cooked through.
Notes
Plan ahead: This chicken can be frozen, well wrapped, until ready to serve. Reheat tightly covered until warmed through.
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This looks amazing, thank you! Do you think there is something I can swap with the mushrooms that would work?
Can I use whole wheat flour in place of the cornstarch?