Forevermama's Chicken or Turkey Cutlets With Balsamic Vinegar

Recipe by ForeverMama
READY IN: 35mins


  • 4
    chicken breast halves, pounded to 1/4-inch thick (or the equivalent of turkey breasts)
  • 12
    cup balsamic vinegar
  • 4
    teaspoons honey
  • 1 14
    cups Italian seasoned breadcrumbs
  • salt and pepper
  • 3 -4
    tablespoons olive oil
  • 6
    garlic cloves, minced (if you're a garlic lover, add more to your taste)
  • 12
  • 1 - 1 12
  • minced parsley, for garnish


  • Rinse chicken or turkey breasts in a colander, let drain.
  • Mix vinegar and honey until honey dissolves. Set aside.
  • Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
  • Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
  • Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
  • Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
  • Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
  • Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
  • Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
  • A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.