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Make the Best of Chicken Breasts

Kristina DeMichele

Kristina DeMichele

January 30, 2020
chicken marsala
Clock icon

45 min

Total

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6

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 3 ButcherBox Chicken Breasts, bnls/sknls

  • 2 eggs

  • 1 cup bread crumbs

  • ½ cup Pecorino Romano cheese

    grated

  • salt

  • black pepper

  • garlic powder

Marsala Sauce

  • 4 tbsp butter

  • ½ cup Marsala wine

  • ½ lemon

    squeezed

Step By Step

Instructions

1
Cut chicken breasts in half horizontally and pound into ½ -inch thick cutlets.
2
Beat eggs in large bowl; set aside.
3
Mix bread crumbs, grated cheese, salt, pepper, and garlic powder in a separate bowl and spread mixture in a pie plate or paper plate.
4
Add chicken to egg mixture, coat well.
5
Take egg coated cutlets and dip in crumbs, one at a time. Lay all cutlets on a platter.
6
Pour ¼-inch canola oil into large nonstick fry pan. Turn heat to medium-high. 
7
Fry about 6 cutlets at a time for about three minutes on each side until golden.
8
Lay cooked cutlets on paper towel-lined platter, until all cutlets are cooked.
9
Lay cooked cutlets into a 13 x 9 Pyrex dish.
10
 In small pot, melt butter, marsala, and lemon juice until simmering.
11
Pour the marsala sauce over the cutlets.
12
 Cover dish with foil and bake at 325°F until warmed through, about 20 minutes.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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