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Breaded chicken cutlets under a sauce of apples cooked down with maple syrup, lemon and white wine. Nine tablespoons of maple against six of lemon sounds like a lot of both, and they hold each other in check.
Keep the sauce in its own pan until the plates are on the table. Poured over early it soaks straight into the breading, and the crust you spent ten minutes getting golden goes soft in about two.
Recipe passed down by Liv's uncle's mother
Break eggs in a bowl and whisk together. In a separate bowl, pour bread crumbs to prepare for coating.
Heat a skillet on medium-low flame. Add avocado oil to coat the pan.
Dip raw cutlets into egg batter first, and then bread crumbs. Lay coated chicken in the frying pan and cook until each piece is golden on both sides, flipping halfway through. Set aside on a paper-towel lined plate.
In a saucepan on medium-low heat, combine the lemon juice, white wine, maple syrup, and apples. Cook until apples are softened and stir in pastry flour to thicken sauce.
When ready to serve, pour warm sauce over chicken. Enjoy!
Ingredients
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