Chicken Cutlets with Pummelo Wine Sauce
- 1 pummelo about 2 pounds
- 1 cup all purpose flour
- 1 large egg
- 4 thin-cut chicken breast cutlets should be about 1 pound
- kosher salt
- freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup Riesling or other sweet white wine
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped fresh parsley
- Use a sharp knife to peel the pummelo, cutting off as much of the white pith as you can.
- Now cut the fruit in half, and cut between the membranes to release the flesh segments into a bowl.
- Squeeze any remaining juice from the pummelo into the bowl, and cut the segments into chunks.
- Add the flour to a bowl.
- In a second bowl, add the eggs and about 2 tablespoons of water.
- Heat 2 tablespoons of the olive oil in a heavy skillet at a medium high setting.
- Season the chicken cutlets with salt and pepper.
- Dredge the cutlets in the flour, then in the egg.
- Transfer them immediately to the skillet. Fry until they’re golden brown, about 3 or 4 minutes on each side. Flip only once to preserve the coating. Repeat until all the cutlets are cooked, using more oil as needed. Set them aside.
- Add the wine to the skillet. Allow it to come to a boil as you stir, scraping the skillet to add any browned chicken bits. Boil, stirring for about 2 minutes.
- Add the chicken broth. Boil about 2-3 minutes or until reduced by a bout half.
- Bring the heat down to a low setting. Add butte, pummelo segments and juice. Cook, stirring, for about 1 minute.
- Season with salt and pepper as needed.
- Add the cutlets and cook on low setting for about another 2 minutes.
- Serve the cutlets with the sauce spooned over them.
- Sprinkle with parsley to garnish.