Hen Cutlets with Anchovy-Garlic Butter Recipe

On these nights when the clock is ticking and dinner must hit the desk quick, these rooster cutlets are your golden ticket. Thinly pounded, calmly dredged in flour, and seared till crisp, they cook dinner in minutes. The flour coating not solely ensures a golden crust but additionally locks in moisture, retaining these skinny cutlets tender. 

After the dredge, it’s time to place collectively the true star of the present: an anchovy-garlic butter sauce that’s equal elements wealthy, silky, and brilliant. Don’t let the anchovies scare you off; they soften into sauce, lending a delicate umami depth that makes the dish style advanced whereas remaining virtually easy to tug collectively.

The sauce is a fast lesson in a basic French approach: mounting butter into heat liquid to create an emulsified, shiny end. The trick? Preserve the warmth low, add the chilly butter a number of items at a time, and whisk in every bit, holding off on including extra till the earlier piece is absolutely melted. In about 5 minutes, you’ll have one thing luscious sufficient to drape over your rooster, swirl by means of pasta, or sop up with a hunk of crusty bread.

For a fair speedier weeknight win, you’ll be able to pound the rooster and chop the aromatics within the morning, so while you stroll by means of the door, you’re quarter-hour from dinner. Serve with a inexperienced vegetable or a peppery salad to steadiness the richness, and also you’ve obtained a restaurant-worthy meal on a Tuesday evening — and, for an added bonus, just one skillet to scrub. 

Why do you coat the cutlets in flour?

A lightweight flour dusting wicks floor moisture so the cutlets brown quick, forming a skinny, crisp crust. The crust protects the meat from the direct warmth and likewise helps the sauce cling to the cutlet. For this recipe, eggs usually are not essential for the dredge as a result of the cutlets’ pure moisture makes the flour adhere, saving you an additional step. While you deglaze the pan with lemon juice, the flour additionally barely thickens the sauce. 

What can I serve these rooster cutlets with?

Serve the cutlets over rice; small pasta similar to pastina, ditalini, or orzo; or creamy polenta. For a heartier starch, strive it with mashed potatoes. To chop the richness of the anchovy-infused pan sauce, serve bitter greens similar to sauteed broccoli rabe or escarole on the facet. 

Notes from the Meals & Wine Take a look at Kitchen

• A flat whisk is healthier for pan sauces as a result of it sits flush to the pan, letting you attain corners and whisk the butter with out extra aeration. Its form additionally maximizes pan contact and melts in butter progressively. 
• You should use both jarred or tinned anchovy fillets. The jarred variations reseal for simpler storage.
• In case you have anchovy paste, you should utilize it as a substitute of chopping the fillets. Use about 1/2 teaspoon paste per fillet, because the paste is extra concentrated. 

Instructed pairing 

A dry rosé from Provence is a pure selection for this dish. The area’s wines are celebrated for his or her brilliant, refreshing acidity and delicate layers of strawberry, melon, and citrus. The freshness cuts by means of the richness of the butter sauce, whereas the delicate fruit notes echo within the background. A mild mineral edge provides elevate that contrasts the anchovy’s savoriness. 

This recipe was developed by Julia Levy; the textual content was written by Andee Gosnell