Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • salt and pepper
  • 2 lbs chicken cutlets (pounded to 1/8-inch thickness)
  • ½ cup vegetable oil
  • 1 tbsp unsalted butter
  • 1 large shallot (chopped)
  • 8 oz. mushrooms (sliced, any variety will do)
  • 4 tbsp Worcestershire sauce (divided)
  • ½ cup Marsala wine (sweet)
  • 1½ cups Brown Sauce (click for recipe)
  • 2 tbsp fresh parsley (chopped)

Instruction

  • Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
  • Place the flour on a large plate. Season the cutlets with salt and pepper.
  • Dredge (coat) the cutlets with flour and shake off excess.
  • In a large saute pan, heat the oil over medium-high heat.
  • When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
  • Discard oil from the pan. Reduce heat to medium and add the butter.
  • Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
  • Add the mushrooms and 2 tbsp of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
  • Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
  • Add the brown sauce and the remaining 2 tbsp of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
  • Taste, and season with more salt and pepper, to your taste. We usually add another ½ tsp of each. ⅛
  • Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.