Saute

Flatten the meat
I use boneless skinless chicken breasts because it’s very lean and cooks quickly in the skillet. Look for pieces 6 to 8 ounces in size. If any larger or thicker than 1-inch, you may want to cut them in half horizontally to give four total cutlets.

Chicken breasts are thicker on one side and taper down on the other. This shape causes issues with uneven cooking. A quick solution is to use a meat mallet or rolling pin to pound and flatten to an even thickness, about a ½-inch.

Dredge with flour
This recipe starts similar to a scallopini, where the chicken is seasoned then dredged in flour to create a light crust on the surface. I also do this when making Italian chicken marsala for more contrast in texture. When cooked, the wheat sticks to the meat and dries out the exterior for better color and flavor development. Try to shake off excess flour, as it can burn in the pan.

Pan-fry for better texture
The coated chicken is pan-fried in hot olive oil until a golden-brown crust appears, then flipped and finished over low heat to gently cook through. This method prevents the chicken from drying out. The proteins in the flour coating harden when pan-fried, creating a more interesting texture on the outside.

If you’re looking for a gluten-free option, you can use cassava flour or omit it altogether.

Fond adds flavor
After pan-frying the chicken, there will be flavorful browned bits called fond. Use the same pan to make the sauce, don’t wash it off! Caramelize the onions in the butter, scraping the bottom of the pan to lift off the fond. Shallots, garlic, rosemary, and thyme add beautiful aromatics.

If you want to use dried herbs, use a third of the amount of fresh. Herbs de Provence can be substituted as the lavender add lovely floral notes

Mushroom selection