Forevermamas Chicken Or Turkey Cutlets With Balsamic Vinegar Food

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR

Steps:

• Rinse chicken or turkey breasts in a colander, let drain.
• Mix vinegar and honey until honey dissolves. Set aside.
• Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
• Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
• Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
• Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
• Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
• Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
• Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
• A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.

TURKEY WITH BALSAMIC-HONEY SAUCE

Steps:

• In a small bowl, whisk the vinegar, honey and soy sauce until blended; set aside. Place eggs and bread crumbs in separate shallow bowls. Dip turkey slices into eggs, then coat with crumbs. , In a large skillet, saute turkey in oil in batches for 2 minutes on each side or until no longer pink. Remove and keep warm. Stir vinegar mixture and add to the skillet; add the raisins and almonds. Cook and stir over medium heat for 5 minutes or until thickened. Serve over turkey.

TURKEY CUTLETS WITH BALSAMIC PEARS

Steps:

• Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
• Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE

Steps:

• Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
• Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
• Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
• Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

FOREVERMAMA'S CHICKEN SALTIMBOCCA

Steps:

• With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
• Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
• Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
• Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
• Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
• Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
• Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
• Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
• Remove any excess olive oil in order to end up with at least 2 - 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
• NOTE: Most of the time I double and even triple the sauce.
• Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.