Sous Vide Lemon Chicken Cutlets

This dish is juicy, tender and just perfect for a Summer day. Enjoy cooking with ease in the Anova Precision Cooker.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 00:45

Temperature : 145.4F / 63C

Ingredients

• 1 pound thin-cut chicken breast cutlets
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/2 cup all purpose flour
• 1 large egg, beaten with 1 tablespoon water
• 1/2 to 3/4 cup seasoned dry bread crumbs
• 1/4 cup vegetable oil
• 1/4 cup dry white wine
• 1 to 2 tablespoons cold unsalted butter
• 1 to 2 tablespoons freshly squeezed lemon juice
• 4 lemon wedges, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
2. Season chicken cutlets with lemon zest, dried thyme, and salt and pepper. Place in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 45 minutes.
3. About 5 minutes before the chicken is finished, prepare the ingredients for breading: Place the flour, egg, and breadcrumbs into 3 separate shallow bowls.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry. Reserve cooking liquid. Dip each cutlet into the flour, then egg, then breadcrumbs. Shake off excess after each dip. Place breaded cutlets onto wax paper.
2. Heat vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and fry until golden brown on both sides, no more than 1 to 2 minutes per side.
3. Transfer chicken to a cooling rack to drain. Keep warm. Drain almost all of the oil from the skillet and return to medium-high heat. Add the white wine and reserved cooking liquid. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer until sauce is thickened and a wooden spoon dragged through the sauce leaves a trail.
4. Remove sauce from the heat and let simmering subside. Add 1 tablespoon butter and whisk to combine. If sauce still seems thin, whisk in a second tablespoon butter. Add 1 talespoon lemon juice. Taste and add more lemon juice if desired. Season to taste with salt and pepper. Place chicken cutlets on a platter and top with sauce. Serve with lemon wedges.