INGREDIENTS
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Four 6-ounce chicken cutlets
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2 cups all-purpose flour
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2 cups buttermilk
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2 cups panko breadcrumbs
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1/2 cup grated Parmesan
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1/4 cup olive oil, for pan-frying
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 medium onion, finely diced
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1 teaspoon fresh thyme leaves
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Kosher salt and freshly ground black pepper
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1/4 cup dry white wine
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1/2 cup low-sodium chicken broth
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2 tablespoons unsalted butter, cold, cut into cubes