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About the Author: Chef Billy Parisi

8 Comments

  1. Hey, how about old style southern cream gravy from the drippings of those cutlets. That would make a puppy pull a freight train. Won't help my waistline. Cooking!

  2. Man your cutlets are wonderful.
    Now to try them with a sauce. Your sauces are scary good. I use your turkey soup sauce a lot. Cannot remember the name of that sauce but I have it saved somewhere. You could substitute sage with tarragon, maybe add a tablespoon of Dijon. A little chicken stock after the wine. Man those cutlets are the bomb. Thanks

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