Fried Chicken Cutlets with Cream Gravy (Gluten-Free)

Today’s Fried Chicken Cutlets with Cream Gravy are a true indulgence and a darned tasty one. Packed with flavor and crunch from the breading, when combined with the luscious creamy gravy this is pure satisfaction in every bite!

📝 Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups (168g) fresh breadcrumbs or gluten-free breadcrumbs
• 2 tsp dried thyme leaves
• 1 tsp kosher or sea salt
• 1 tsp freshly ground black pepper
• 2 large eggs (100g), well beaten
• 2 tbsp butter
• 2 tbsp organic olive oil
• Sliced green onions, for garnish
• 1/4 cup (57g; 1/2 stick) butter
• 1/4 cup (50g) organic olive oil
• 3 shallots, peeled and finely minced
• 2 tsp dried thyme leaves
• 1 clove garlic, peeled and minced
• 1/4 cup (30g) all-purpose flour or gluten-free all-purpose flour blend*
• 1 cup (237ml) chicken stock
• 1/2 cup (118ml) heavy cream
• 1/4 cup (59ml) Madeira wine, dry sherry, or water

👨‍🍳 Instructions

1. 1Prepare the Cream Gravy: Heat the butter and...: Prepare the Cream Gravy: Heat the butter and olive oil in a large saucepan over medium-high heat. When the oil is shimmering add the minced shallots and thyme and reduce the heat to medium. Cook for about 2 minutes or until shallots are softened.
2. 2Remove the pan from the heat, add the...: Remove the pan from the heat, add the garlic and cook another 30 seconds or until the garlic is fragrant. Add the flour and whisk until smooth with no lumps. Cook for about 2 minutes or until the flour no longer smells raw, but has not browned, whisking constantly.
3. 3Slowly pour in the stock, cream, and wine,...: Slowly pour in the stock, cream, and wine, whisking constantly. Continue cooking, whisking constantly until thickened and creamy. Add salt and pepper to taste. Move to a back burner and keep warm.
4. 4Prepare the Chicken Breasts: Place the chicken breasts,...: Prepare the Chicken Breasts: Place the chicken breasts, one at a time, in a resealable plastic bag and pound with the smooth side of a meat pounder until it is all one thickness. If your breasts still have the tenders attached, you can remove them prior to pounding the breasts and cook them separately. When flattened, transfer breasts to a parchment-lined baking sheet. Continue with remaining chicken pieces.
5. 5If you are making this meal for children,...: If you are making this meal for children, you may want to cut the chicken cutlets into strips to create chicken fingers. Little ones love them and they may be more inclined to eat all of their chicken when they can eat it with their hands!
6. 6Place the breadcrumbs in a shallow, flat dish...: Place the breadcrumbs in a shallow, flat dish (a pie dish works well) and season with the thyme, salt, and pepper. In another shallow dish place the beaten eggs. Set both of these containers next to the stove.
7. 7Dip the pounded chicken breasts in the beaten...: Dip the pounded chicken breasts in the beaten egg and then in the seasoned breadcrumbs. Shake off any excess and set back on the parchment-lined baking sheet. Repeat with the remaining chicken breasts and tenders (if separated).
8. 8Cook the Chicken: In a large skillet, heat...: Cook the Chicken: In a large skillet, heat the butter and oil together over medium heat. When the butter is melted and the oil is hot, use tongs to add the chicken to the pan. Make sure to leave some room between the pieces so the butter and oil can bubble up and brown the edges. Cook in batches if needed or use a second pan.
9. 9Cook until well browned on the first side,...: Cook until well browned on the first side, then flip and cook the second side. Continue flipping occasionally so neither side burns, cooking until the chicken is cooked through to at least 165°F (74°C). The timing will depend on how thick the chicken is and how hot the pan is. Mine took about 10 to 12 minutes to be finished. Transfer to a baking sheet and keep warm in a low oven while you finish cooking any remaining chicken.
10. 10When all the chicken is cooked and has...: When all the chicken is cooked and has been transferred out of the pan, scrape any remaining butter and browned bits into the gravy. Whisk until everything is incorporated. These browned bits will add tremendous flavor to the gravy.
11. 11To Serve: Use a ladle to pour some...: To Serve: Use a ladle to pour some gravy onto each serving plate, swirling it to spread it out until it is slightly larger than the cutlets. Place a cutlet on the pool of gravy and sprinkle with the green onions. Serve immediately.