Nif's Chicken Cutlets with Grape Sauce

Elevate your weeknight dinner game with Nif's Chicken Cutlets with Grape Sauce, a dish that combines crispy, golden chicken cutlets with a luxurious and slightly sweet grape sauce. Tender chicken breasts are coated in a flavorful panko-Parmesan crust, pan-fried to perfection, and topped with a vibrant sauce made from red seedless grapes, dry white wine, and a hint of honey, perfectly balanced with fresh thyme. This easy yet elegant recipe is ready in just 40 minutes and pairs beautifully with roasted vegetables or creamy mashed potatoes. Perfect for impressing guests or adding a gourmet touch to your family meals, these juicy chicken cutlets with their unique fruity glaze redefine comfort food with a sophisticated twist.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Boneless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 3 tablespoons Olive oil
• 1 tablespoon Butter
• 2 cups Red seedless grapes, halved
• 1 medium Shallot, finely chopped
• 0.5 cup Chicken broth
• 0.5 cup Dry white wine
• 1 teaspoon Honey
• 1 teaspoon Fresh thyme leaves

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Step 2

Season the chicken with salt and pepper on both sides.

Step 3

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.

Step 4

Dredge each chicken breast in flour, followed by egg, and finally the breadcrumb-Parmesan mixture, pressing gently to adhere.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.

Step 6

In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped shallot and cook for 1-2 minutes, until softened.

Step 7

Add the halved grapes to the skillet and cook for another 2 minutes, stirring occasionally.

Step 8

Pour in the chicken broth and white wine, scraping the bottom of the skillet to deglaze. Stir in the honey and thyme, and let the mixture simmer for 5-7 minutes, until slightly reduced.

Step 9

Taste the grape sauce and adjust seasoning if needed with salt and pepper.

Step 10

Plate the chicken cutlets and spoon the grape sauce generously over the top. Serve immediately with your choice of sides, such as roasted potatoes or steamed green beans.

Nutrition Facts

Serving size	(1578.5g)

Amount per serving	% Daily Value*
Calories	2635.3

Total Fat 97.0g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1016.5mg	0%
Sodium 4065.8mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 7.8g	0%
Total Sugars 61.1g
Protein 254.7g	0%

Vitamin D 119.0IU	0%
Calcium 445.0mg	0%
Iron 15.7mg	0%
Potassium 2856.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 40.4%

Carbs: 24.9%