Old Bay Chicken Cutlets


  • 1 lb Thin sliced Chicken Cutlets
  • 1/2 cup Flour
  • 2 tsp Old Bay seasoning
  • 1 tsp Garlic Salt
  • 1/4 tsp Coarse ground Black Pepper
  • 1 can Chicken Broth divided
  • 1/2 cup Dry Sherry or Marsala Wine
  • 1 tblsp Butter
  • Olive Oil


  • Cut Chicken Cutlets into 2 inch strips.
  • Mix Four, Old Bay, Garlic Salt, and Black Pepper in a large flat bowl.
  • Dredge Chicken strips in flour mixture. Save remaining flour mixture.
  • Heat Olive Oil and butter in a skillet over medium high heat.
  • Saute Chicken, in two batches, until golden brown. Remove to platter.
  • Increase heat, add Sherry bring to a boil; add Chicken Broth, reserving about 2 ounces; bring to a boil again. Return Chicken to skillet, reduce heat and simmer for 5 minutes.
  • Mix the reserved 2 ounces of Chicken Broth with about 2 tablespoons of the Flour Mixture to make a slurry.
  • Remove Chicken to platter.
  • Increase heat on skillet. Add Slurry to skillet; stir briskly until bubbly and sauce has thickened. Pour over Chicken and serve.

Total Time

  • Prep: 10 minutes
  • Cook: 30 minutes