Chicken Cutlets with Pumpkin Cream Sauce Recipe

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These Chicken Cutlets with Pumpkin Cream Sauce are proof the Roman and Persian Empires can kick it at the same Halloween Party and not try to conquer each other. The vehicle is fried chicken cutlet over mafaldine pasta; the flavors are advieh spices AKA pumpkin spice with a dash of rose petals. It’s like everybody—even the greatest civilizations in human history—is at their very heart a basic white girl.

PREP TIME

30 mins

COOK TIME

40 mins

SERVINGS

4

Ingredients

Pumpkin Sauce

  • 3 Tbsp butter
  • 3 large sage leaves
  • 1/2 onion, diced
  • 1/2 head garlic, diced
  • 1 cup chardonnay (or other dry white wine)
  • (1) 15 oz can pumpkin purée
  • 1 cup chicken stock
  • 1/2 tsp ginger powder
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 3/4 cup heavy cream


Chicken Cutlets with Pumpkin Sauce

  • 1/2 lb mafaldine pasta
  • 1/2 cup flour
  • 1.5 cups plain panko
  • 1 Tbsp advieh spice blend + more for chicken
  • 1 tsp salt + more for chicken
  • Pepper, to taste
  • 3 eggs, beaten
  • 1.5 lbs thin-sliced, boneless, skinless chicken breast
  • Canola oil, for frying
  • Pumpkin Sauce
  • Freshly grated Parmesan, for garnish

Chicken Cutlets with Pumpkin Cream Sauce on a white plate with fresh sage surrounding it

COOKING INSTRUCTIONS:
Chicken Cutlets with Pumpkin Cream Sauce

Pumpkin Sauce

  1. In a large pan over medium heat, melt 3 Tbsp butter then add sage leaves. Cook until crisp, then remove and set aside for garnishing later. Add onions and sauté until tender and translucent. Add garlic and sauté until fragrant, about 1 minute.
  2. Stir in wine and bring to heavy simmer. Reduce by half.
  3. Stir in pumpkin, chicken broth, ginger, nutmeg, and cayenne until well-integrated. While stirring occasionally, bring to simmer and continue simmering for 5-7 mins.
  4. Transfer sauce to large bowl. Using an immersion blender, blend until smooth and sauce-like.
  5. Transfer sauce back to pan and whisk in heavy cream. Bring to a light simmer and continue simmering for a few minutes. Salt and pepper to taste. Lower heat to lowest setting to keep warm until ready to serve. Stir occasionally.

 

Chicken Cutlets with Pumpkin Sauce

  1. While completing Steps 2-5: Bring a medium pot of salted water to boil. Cook mafaldine according to package instructions. Remove from water and set aside, lightly oiled to prevent sticking.
  2. Place flour, eggs, and panko in separate bowls. Season panko with 1 Tbsp advieh and 1 tsp salt.
  3. Season chicken with salt and pepper to taste. Then lightly season with advieh to taste.
  4. Working one piece of chicken at at time, dredge in flour, then eggs, then panko. Set dredged pieces on parchment-lined baking tray.
  5. In a large pan over medium-high heat, add ~1/2″ oil. Working 3 pieces of chicken at a time, fry on each side for about 2-3 minutes or until golden brown. Internal temp should be 165º. Remove from oil and either serve immediately, or place on a baking tray with a fresh sheet of parchment paper and keep warm in oven at ~170ºF until ready to serve.
  6. To serve Chicken Cutlets with Pumpkin Sauce: Stir pasta into Pumpkin Sauce and coat completely. Serve by placing a portion of pasta on a plate, then top pasta with chicken, then top chicken with Parmesan and some fried sage. Enjoy!

PAIRINGS:
Chicken Cutlets with Pumpkin Cream Sauce

Chardonnay (Oaked)

Pumpkin Beer

Mulled Cider Sangria

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