Savory Chicken Cutlets in a Spicy Cherry Pepper White Wine Reduction

1.Begin by preparing the chicken cutlets. Place the flour in a shallow dish and season with salt and pepper. In another shallow dish, beat the eggs. In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and cayenne pepper.

2.Dredge each chicken cutlet in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

3.In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside on a plate lined with paper towels to drain excess oil.

4.In the same skillet, add the sliced cherry peppers and sauté for about 2 minutes until they begin to soften. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the sauce to simmer for about 5-7 minutes, or until it reduces slightly.

5.Return the chicken cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.

6.Remove from heat and sprinkle with fresh parsley before serving. Serve the chicken cutlets hot, drizzled with the spicy cherry pepper white wine reduction.