- Agoston Haraszthy born (1812)
Seared Chicken Cutlets with Cherry Pan Sauce Recipe
- 2 heads broccoli, cut into spears ($1.99)
- Olive oil
- ¾ pound chicken cutlets ($4.28)
- Salt, to taste
- One 10-ounce bag frozen cherries or blueberries, defrosted ($2.99)
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When you only have 20 minutes to spare and three hungry mouths to feed, more often than not a parent will pull something not-so-nutritious out of the freezer — or opt for takeout. But it doesn't have to take tons of time or money to serve your family a nutritious and delicious dinner.
Inspired by a dish I had in Austria, where tender veal cutlets were seared and then doused in a rich, berry pan sauce, this healthy dinner takes only minutes to prepare and is full of delightful flavors that won't have you reaching into the freezer for ice cream later.
In an effort to save money, I've opted for chicken cutlets here. But if you're willing to lay down some extra bucks, opt for thin paillards of veal, and then add an extra oomph of flavor to the sauce with a tablespoon of dark berry jam, balsamic vinegar, and a couple of tablespoons of dark dried fruits. Oh, and you'll need a lovely loaf of pain de campagne to mop up all the juices, believe me.
Total cost: $9.26
Fill a saucepan with water until it comes up just under a steamer basket. Add the broccoli and top with the lid. Bring to a boil over high heat and cook for about 5 minutes, or until a knife cuts through stems smoothly.
Meanwhile, heat the olive oil in a sauté pan. Season cutlets on both sides with salt and cook over medium-high heat, until golden, about 4 minutes per side. Remove the chicken and add the frozen berries. Bring the fruit to a boil and stir well to mash the fruit. Reduce until thickened.
Plate the chicken and broccoli and top with the fruit sauce. Serve immediately.