Chicken Cutlet with Mushroom Cream Gravy

Cutlet

About 4 portions.

• 2 pounds chicken thighs or cutlets
• Flour
• 2-3 eggs, beaten
• Panko
• Olive oil for frying
• Salt and black pepper

Mushroom Gravy

• 12-16 ounces mushrooms, sliced
• 2 tablespoons butter
• 3-4 garlic cloves, minced
• 1 cup chicken stock
• 1 cup heavy cream
• Salt and black pepper

Method

1. Season, bread, and shallow-fry the chicken using the flour then egg then panko sequence.
2. Cook for approximately 3-5 minutes per side, then remove to a rack.
3. Carefully pour off excess oil from the skillet.
4. Add the butter and mushrooms.
5. Sauté the mushrooms for 5-7 minutes, until browned.
6. Add the garlic and cook for 30 seconds.
7. Deglaze with the chicken stock and simmer for 2-3 minutes.
8. Add the heavy cream.
9. Simmer for 5-8 minutes, until the gravy coats a spoon.
10. Season with salt and pepper.
11. Pour the gravy over or beside the cutlets immediately before serving.