A delightful twist on classic cutlets, featuring a savory herb crust and a rich balsamic glaze.
Spread the seasoned breadcrumbs on a flat surface like wax paper.
Using seasoned breadcrumbs adds an extra layer of flavor to the cutlets.
Press each cutlet into the breadcrumbs, ensuring both sides are evenly coated.
Press firmly to ensure the breadcrumbs adhere well to the cutlets.
Heat a skillet over medium-high heat and add a tablespoon of butter.
Ensure the butter is melted and slightly bubbling before adding the cutlets.
Cook the cutlets in the skillet until golden brown on both sides and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the cutlets and set them aside. Add the remaining butter, garlic, and sage to the skillet.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth and brown sugar, letting it reduce to about one-third of its original volume.
Simmering intensifies the flavors of the sauce.
Add the balsamic vinegar and simmer for an additional minute.
Taste the sauce and adjust seasoning if necessary.
Pour the sauce over the cutlets and garnish with shaved Parmesan cheese.
Serve immediately to enjoy the dish at its best.
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