Parsley Roasted Chicken Cutlets

Mark Bittman has been a favorite for quite a while.  I find his breezy style and openness to substitutions refreshing.  I make chicken once a week and this seemed like a good recipe for an interesting poultry dish.

Parsley Roasted Chicken Cutlets - adapted from Mark Bittman


1 teaspoon minced fresh parsley leaves, plus a little more for garnish

1 tablespoon olive oil

1/4 cup gluten-free flour. I used soy.

salt and pepper to taste

2 boneless chicken cutlets, rinsed and patted dry

1/2 cup vegetable broth


Preheat the oven to 450 F. 

Mix together the parsley, salt, pepper and flour. 

Heat a cast iron skillet with olive oil

When it is hot, dredge the chicken in the seasoned flour mixture.

Add chicken to the pan, and brown for a minute or so on each side.


Add the vegetable broth and place the pan in the oven.

  Roast the chicken, turning once or twice, until it is cooked through, about 6 to 10 minutes (if you are unsure about whether the cutlets are done, cut into one with a thin-bladed knife; the center should be white or light pink).

Remove the pan from the oven transfer the chicken to a plate.

If the juices remaining in the pan are thin, return the pan to the stove and cook over high heat for a minute or two to thicken them if they're too thick, add a little more broth or water and cook over medium heat for a minute or two. (Again I needed additional water - 1/2 cup)

Garnish the chicken with some parsley and serve with some of the sauce poured over it, and pass the remaining sauce at the table.


  1. Cooking chicken this way--dredged in flour and sauteed is my favorite. Simple yet elegant...I like!

  2. Oh my, this looks so savory and good. :-)

  3. I love this recipe, and I agree with the first comment, it is simple yet elegant! Parsley adds such a lovely flavour to things, but I think folks often forget to use it. Thank you for sharing another delicious recipe with the Gallery of Favorites, Chaya.

  4. This is a wonderful "company dinner" dish. It looks lovely and tasty. Thanks for sharing your delicious recipes with the Gallery of Favorites.


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