Chicken cutlets cook in no time at all, so this recipe from the Summer 2013 issue of the LCBO’s Food and Drink is a good choice for a quick weeknight supper. If you can’t find cutlets, slice a skinless, boneless chicken breast in half lengthwise and pound with the smooth side of a meat tenderizer to an even thickness. The cutlets are pan-seared with fresh sage and served with stir-fried green beans, fennel and red onion. I didn’t have fennel and the mélange was fine without it. Orzo or rice with chopped chives is a good accompaniment. It’s best to sear the chicken in two batches; if the pan is too crowded the chicken will steam and won’t develop a brown exterior.

Avoiding Additives and Preservatives

Use butter that contains one ingredient: cream. Use freshly squeezed lemon juice, as the concentrates contain sodium benzoate and are bitter.

Pound chicken to an even thickness

Sear chicken in batches, adding sage to second batch

The chicken should develop a nice brown exterior

Stir fry the vegetables in a separate pan

Pan-fried chicken with stir fried green beans and onion


1 tbsp (15 ml) butter

2 tbsp (30 ml) olive oil

2 garlic cloves, minced

1 lb. (500 g) thin chicken cutlets or boneless skinless chicken breasts, split in half and pounded thinly

Salt and pepper

6 sage leaves

2 handfuls of green beans

1 small fennel bulb, cored and cut into thin strips

¼ small red onion, cut into thin strips

½ lemon, juiced


Heat butter and half the oil over medium-high heat in a large frying pan. Add garlic. Stir just until garlic is golden, remove and discard. Season chicken with salt and pepper. Working in two batches, so as to not crowd the pan, add half the cutlets; cook until a deep golden brown, 3 to 5 minutes in total. Add sage leaves while cooking the second batch.

Meanwhile, heat remaining oil in a large, separate frying pan over medium-high heat. Add green beans, fennel and red onion. Season with salt and pepper. Stir-fry until beans are tender, reducing heat as needed, 5 to 10 minutes.

Return first batch of cutlets to pan and reheat. Squeeze lemon juice over top and swish meat in any juices. Place vegetable mixture on plate. Evenly divide cutlets between plates, placing over vegetables. Serves 4.

From the Summer 2013 issue of Food and Drink