Montreal Chicken Cutlets

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Really delicious! You may wind up making this dish aMcCormickMontrealChickenSeasoning.small staple. Then shake/spice things up a bit by trying the variations. Want to spice it up? Add the Crushed Red Pepper Flakes. Or just want a more rich a savory flavor? Add the Minced Garlic. Maybe Mediterrean is your style? Add the Lemon Juice. Better yet! Add all three!



  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 2 tsp McCormick Grill Mates Montreal Chicken Seasoning
  • 1 tsp Garlic Salt
  • 1/4 tsp Roasted Coriander (optional)
  • 4 oz Dry Vermouth or White Wine
  • 16 oz College Inn Chicken Broth
  • 1 tblsp (1 or 2 cloves) Minced Garlic (optional)
  • 1 tblsp Lemon Juice
  • 3 tblsp Olive Oil
  • 1 tblsp Butter
  • Mix McCormick Grill Mates Montreal Chicken Seasoning, Garlic Salt, Roasted Coriander (optional) and Flour and 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 4 to 5 minutes.
  • Remove Cutlets to serving dish. Add Lemon Juice, bring to another boil for 1 minute. Pour sauce over Cutlets.
  • Serve with Rice.