Chicken cutlets in wine sauce with mushrooms and peas
6 servings
30 minutes
Chicken cutlets in wine sauce with mushrooms and peas are an exquisite dish of Italian cuisine, combining the tenderness of chicken fillet with the refined aroma of white wine. The recipe is based on airy cutlets made with cream and whipped egg whites, giving them lightness. They are fried in a mixture of butter and olive oil with aromatic sage, then stewed in wine with champignons and green peas, creating a rich, velvety sauce. This dish captivates with a delicate balance of flavors - tender, slightly sweet meat pairs with the light acidity of the wine sauce and fresh herbal notes. It can be served as a standalone dish or with a side of light vegetable salads. A great choice for a cozy Mediterranean-style dinner!
1
Pass the chicken meat through a meat grinder. Add cream, chopped green onions, salt, and pepper. Whip the egg whites and gently fold them into the minced meat. Shape into patties, coat in flour, and fry in a mixture of olive and butter with sage. Then pour in wine, add mushrooms, peas, and simmer until cooked.
- Chicken breast fillet: 600 g
- Cream 35%: 100 ml
- Green onions: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Egg white: 2 pieces
- Wheat flour: 20 g
- Butter: 1 teaspoon
- Olive oil: 1 tablespoon
- Sage: 1 stem
- White wine: 100 ml
- Fresh champignons: 10 pieces
- Green peas: 200 g
2
Place the cutlets on a plate and drizzle with the mushroom and pea sauce.
- Fresh champignons: 10 pieces
- Green peas: 200 g