A lightly breaded, pan-fried chicken cutlet, topped with a wine-reduction rosemary cream sauce. Serve over pasta for an amazingly savory weeknight meal. Just add veggies!
I was craving something reasonably easy for a weeknight meal, and somehow rosemary was on the brain. It’s been a little crazy lately, between closing on the house, starting to pack up our existing stuff–trust me we have a lot of stuff–and just going about with our daily lives. So I’m proud to say this recipe is straight from the kitchen of Katie herself! Aka I made it up. I did have a little help from Kari’s recipe over at Get Inspired Every Day for inspiration, and to make sure I didn’t royally screw up. But it turned out amazingly delicious!
It’s not too complicated, and with a roasted veggie like broccoli and some al dente pasta, you’ve got a full, delicious meal. I went with angel hair to grab all the delicious sauce, but of course to each their own!
I love the light breading on this chicken, it’s simple, and you don’t even need breadcrumbs! Not that I don’t like my breaded chicken, but I find a flour dredge just so much lighter with still all of the flavor.
I bet this would be even better with fresh rosemary, but be sure to adjust the amounts accordingly. Let me know what you think of this recipe! I’m always eager to hear feedback from readers, especially on recipes I’ve created myself!