Chicken Cutlets with Gorgonzola Cheese
Serving Size / Yield
- 1 1/4 lbs. thin-sliced chicken cutlets
- 1/2 C. all-purpose flour
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/4 C. finely chopped shallots
- 1/2 C. dry white wine
- 4 oz. Gorgonzola, rind removed
- 2 Tbs. walnuts, coarsely chopped and toasted
Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. On a piece of wax paper, combine the flour and salt and pepper, to taste. Dip chicken cutlets in this mixture. Shake to remove excess.
In a large skillet over medium heat, melt butter with the oil. Add the chicken and cook until golden brown, 4 minutes. Turn the pieces and brown the other side, about 3 minutes. Remove chicken and place on a plate to keep warm.
Add shallots to the skillet and cook for 1 minute. Stir in the wine and cook, scraping the bottom of the pan, for about 1 minute. Reduce the heat to low. Return the chicken pieces to the skillet and turn them once or twice in the sauce. Cut the cheese into slices and put them on top of the chicken. Cover and cook until slightly melted, 1-2 minutes. Sprinkle with walnuts and serve.