Store any leftovers in an airtight container in the refrigerator for approximately 3 days. When reheating the cutlets in the cream sauce, use a saucepan over medium-low heat. If the mixture appears too thick, add a couple of tablespoons of water, or you could add broth if available.<\/p>" } } , { "@type": "Question", "name": "What are chicken cutlets?", "acceptedAnswer": { "@type": "Answer", "text": "
Chicken cutlets are thinly sliced chicken breasts, usually no more than 1/4 inch thick. Sometimes labeled "thin-cut," they cook through in about 6 minutes, which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally. If they're much more than 1/4 inch thick, you can pound them down with a meat mallet or with a small, heavy pot until they're the right thickness.<\/p>" } } , { "@type": "Question", "name": "Can I use chicken thighs instead?", "acceptedAnswer": { "@type": "Answer", "text": "
Yes, you can. Boneless skinless chicken thighs are a good alternative to chicken cutlets. If you're using chicken thighs, be sure to trim them well (they tend to have more fat than breasts). Chicken thighs typically don't come thin-cut, so you can pound them with a meat mallet or a small heavy pot to make them thinner, or just cook them a little bit longer on each side until an instant-read thermometer inserted into the thickest part registers 165°F. Please note that using chicken thighs will alter the nutritional profile of the recipe.<\/p>" } } , { "@type": "Question", "name": "How do you serve Chicken Cutlets with Sun-Dried Tomato Cream Sauce?", "acceptedAnswer": { "@type": "Answer", "text": "
These saucy sun-dried tomato chicken cutlets go with just about anything. For a low-carb meal, serve them over zucchini noodles or cooked spaghetti squash<\/a>. They're great served over whole-wheat spaghetti or orzo as well. Brown rice or farro would be a welcome addition as would a toasted slice of crusty bread to sop up any leftover sauce.<\/p>"
}
}
]
} ] }
]