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Quick recipe for seasoned and seared chicken cutlets, served with a creamy blue cheese (Gorgonzola) sauce, perfect for impressing in just 15 minutes.
Recipe Video
Ingredients
- 1unit de Chicken breast
- pinch de Salt
- pinch de Black pepper
- pinch de Smoked sweet paprika
- 1/2unit de Lemon
- enough to coat the bottom de Oil
- 4cloves de Garlic
- 1/2unit de Onion
- 1box/carton de Heavy cream
- 50g de Gorgonzola cheese (blue cheese)
- 3tablespoons de Milk
- small amount de Fresh herbs (e.g., parsley/chives)
Instructions
Cut the chicken breast into cutlets about 1/3 inch (1 cm) thick.
Season the chicken cutlets with salt, black pepper, smoked sweet paprika, and squeeze half a lemon over them. Mix well to incorporate the seasonings.
Dica: You don't need to marinate the chicken for long, as the main flavor will come from the sauce.
Heat enough oil in a skillet to coat the bottom over high heat. It is essential that the oil is very hot so the chicken doesn't release liquid and dry out.
Dica: Make sure the chicken is at room temperature when placed in the hot pan.
Add the chicken cutlets to the hot pan, ensuring they don't overlap. Let them brown completely on one side over high heat without stirring.
Dica: Avoiding stirring initially prevents the chicken from releasing water and becoming dry.
Flip the chicken pieces to brown the other side until fully cooked. Remove the chicken from the pan and set aside on a plate.
Dica: Browning indicates the chicken is cooked through.
Remove excess oil from the pan, keeping the flavorful browned bits stuck to the bottom. Add the minced garlic (mashed with a little salt) and the half onion cut into half-moons.
Dica: Do not wash the pan to take advantage of the flavor left by the chicken.
Sauté the garlic and onion until soft. The onion will take on a nice color due to the chicken residues at the bottom of the pan.
Add the heavy cream, Gorgonzola cheese (blue cheese), salt (use caution due to the cheese), and black pepper. Mix well.
Dica: Gorgonzola cheese is strong, so season the salt moderately.
Add about three tablespoons of milk to thin the sauce. Continue mixing until the cheese is completely melted and the ingredients are incorporated.
Dica: If the sauce gets too thick, add a little more milk.
Once the sauce comes to a boil and the cheese is completely dissolved, return the reserved chicken cutlets to the pan with the sauce.
Dica: It is not necessary to cook for long after adding the chicken back in.
Finish the dish by sprinkling fresh herbs on top for color and freshness before serving.
Dica: Serve the dish directly from the skillet, if desired.
Did you enjoy this recipe?
Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy477 kcal24%
- Carbohydrates22 g7%
- Protein45 g59%
- Total Fat24 g43%
- Dietary Fiber3 g11%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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