Chicken Cutlets with Pumpkin Sage Cream
Celebrating fall the best way we know how: by combining pumpkin and eggs together for a festive October dinner!
3 chicken breasts
4 eggs
1 cup flour
2 cups breadcrumbs
1 cup pumpkin puree
2 cups heavy cream
Handful of fresh sage + 1 tsp ground sage
Pinch nutmeg
3 cloves garlic, crushed and finely diced
½ stick salted butter
Directions:
In a bowl, whisk together 2 egg yoks, pumpkin puree, 1 cup heavy cream, ground sage and a dash of salt. Set aside. In a large saucepan, melt half stick of butter with garlic and finely chopped sage leaves. Once fragrant, lower heat on your stove to the lowest setting. Add pumpkin cream to the saucepan, whisking continuously. Keep the saucepan on low heat and keep stirring the sauce until it’s creamy and well combined. Fold in a pinch of nutmeg and add more cream if needed to thin out the sauce. Season pumpkin cream with salt and pepper.
Create three bowl stations for your chicken cutlets: flour, 2 eggs whisked and breadcrumbs. Pound each chicken breast until thin. Season each side with salt and pepper. Dredge each chicken piece in flour, dip both sides in egg then coat with breadcrumbs. Fry cutlets on both sides until brown, crispy and cooked. Top with pumpkin cream sauce and crispy sage.
