Chicken Cutlets with White Sauce ... Cutlets are a popular dish made from boneless chicken breasts or meat, coated in flour, then egg, then breadcrumbs, and fried in oil until golden and crispy. A more economical alternative is "mock cutlets" made with mashed potatoes and minced meat. Watch the Sayidaty Kitchen video to learn the quick and easy steps.


Cooking Time

40 minutes

Serves

4

Ingredients for Chicken Cutlets with White Sauce (Video)

- Chicken breast: 500 grams (frozen chicken cutlets)

- Butter: 1 tablespoon

- Olive oil: 2 tablespoons

- Onion: 1 (chopped)

- Mushrooms: 200 grams (fresh)

- Black pepper: 1 teaspoon

- Paprika: 1 teaspoon

- Dried basil: 1 teaspoon

- Garlic: 2 cloves (minced)

- Potatoes: 2 (peeled, diced, and fried)

- Chicken broth: 1/2 cup

- Cooking cream: 1 cup

- Milk: 1 cup (liquid)

- Onion: 2 tablespoons (fried)

- Cheese: 1/2 cup (a mixture of mozzarella and cheddar cheese)


How to Prepare Chicken Cutlets with White Sauce 


Fry the chicken cutlets until crispy, then cut into small strips. In a saucepan over medium heat, melt the butter with the olive oil. Add the chopped onion and sauté until softened.


Slice the fresh mushrooms and add them to the onion. Sauté until softened.


Season the mixture with black pepper, paprika, and dried basil. Add the minced garlic and stir well.


Peel and dice the potatoes. Fry them until golden brown and drain. Add the potatoes to the saucepan with the mushrooms, along with the fried and diced chicken breast. Stir to combine.


Pour in the chicken broth, cooking cream, and milk. Stir well, then add the sautéed onion. Simmer the sauce over low heat until it thickens and becomes creamy.


Sprinkle the cheddar and mozzarella cheese mixture over the sauce. Serve the chicken breast in white sauce hot with fluffy white rice.