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
  • 1 tblsp McCormick Grill Mates Montreal Chicken Seasoning
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes (optional)
  • 4 oz Dry Vermouth or White Wine
  • 16 oz College Inn Chicken Broth
  • 1 tblsp (1 or 2 cloves) Minced Garlic (optional)
  • 3 tblsp Lemon Juice (optional)
  • 3 tblsp Olive Oil
  • 1 tblsp Butter
  • Mix McCormick Grill Mates Montreal Chicken Seasoning, Pepper 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 and optionally Minced Garlic and/or Crushed Red Pepper); bring to a boil.
  • Add Cutlets to skillet. Add Lemon Juice (optional). Cover and reduce heat and simmer 12 to 15 minutes.
  • Serve with Rice.
  1. Dice an Onion. After Cutlets are sauteed, saute the diced Onion until tender, then add Chicken Broth and continue to cook as directed above.
  2. Add Lemon Juice and sprinkle Crushed Red Peppe Flakes immediately before returning Chicken to pan.