• 4servings
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) thin cutlets (chicken, turkey, or veal)

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) coarsely ground black pepper

  4. 4 teaspoon(s) olive oil

  5. 3 medium shallots , thinly sliced

  6. 3 tablespoon(s) balsamic vinegar

  7. 1 tablespoon(s) honey

  8. Chopped parsley

Instructions Jump to Ingredients ↑

  1. Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with salt and pepper. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm.

  2. Prepare sauce: In same skillet, heat 2 teaspoons olive oil over medium heat until hot. Add the shallots and 2 tablespoons water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add balsamic vinegar, 2 tablespoons water, and honey, and cook over medium heat for 2 minutes, uncovered, stirring.

  3. To serve, pour sauce over warm cutlets. Garnish with chopped parsley, if you like.


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