Curry Chicken Cutlets

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  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 2 tsp Curry Powder
  • 1 tsp Kosher Salt (or 1/2 tsp Salt)
  • 1/8 tsp Ground (Cayenne) Red Pepper
  • 4 oz Dry Vermouth or White Wine
  • 12 oz can Chicken Broth
  • 3 tblsp Olive Oil
  • 1 tblsp Butter
  • Mix Flour, Curry Powder, Salt, and Cayenne in a flat bottomed bowl.
  • Cut Chicken Cutlets into thirds.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Turn heat to high. Add Dry Vermouth (or White Wine) and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Chicken Broth, bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 5 minutes.
  • Serve with Rice.