Chicken Cutlets with Raspberry Pan Sauce

Name: Chicken Cutlets with Raspberry Pan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 600 g Chicken breasts, boneless, skinless; 2 g Ground black pepper, fresh; 8 g Salt; 60 g Butter; 120 g Dry white wine; 30 g Raspberry vinegar; 30 g Champagne vinegar; 120 g Raspberry, fresh; 4 g Lemon zest; 10 g Italian parsley, fresh; 30 ml Cooking oil

Chicken Cutlets with Raspberry Pan Sauce · ready in 40 min · 4 servings · 410 kcal per serving · medium · 11 ingredients

Tender, pan-seared chicken cutlets are finished with a bright, glossy raspberry sauce that balances buttery richness with gentle acidity and fresh fruit sweetness.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
kcal: 410
Difficulty: medium

French Mediterranean Main dishes Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken breasts, boneless, skinless
2 gGround black pepper, fresh
8 gSalt
60 gButter
120 gDry white wine
30 gRaspberry vinegar
30 gChampagne vinegar
120 gRaspberry, fresh
4 gLemon zest
10 gItalian parsley, fresh
30 mlCooking oil

Equipment

stovetop, chef knife, ladle, meat mallet, nonstick skillet, parchment paper, serving platter, spatula, tongs

Instructions

Prep chicken cutlets
Gather all ingredients and a large nonstick skillet. Place chicken breasts between parchment, pound to even thickness, then season both sides with salt and black pepper. · 8 min
What to look for: even thickness
Brown butter
Heat the nonstick skillet over medium heat, add butter, and cook until lightly browned and nutty, then add the cooking oil and warm it. · 4 min
What to look for: butter smells nutty and turns light brown
Cook chicken
Add the seasoned chicken breasts to the skillet and cook over medium heat, turning once, until browned on both sides. · 12 min
When it is done: Chicken is done when the thickest part reaches 74°C or 165°F and juices run clear.
Rest chicken
Transfer the cooked chicken breasts to a platter and keep them warm while you prepare the pan sauce. · 3 min
What to look for: juices settle
Make raspberry sauce
Add dry white wine, raspberry vinegar, and champagne vinegar to the skillet, scrape up the fond, add raspberries, and cook over high heat until slightly thickened. · 6 min
What to look for: sauce reduces and lightly coats the pan
Sauce chicken
Pour the hot raspberry pan sauce over the warm chicken breasts, coating them evenly, and prepare to serve. · 1 min
What to look for: sauce coats chicken
Garnish and serve
Garnish the chicken with fresh lemon zest and chopped Italian parsley, then serve immediately. · 1 min
What to look for: fresh herbs visible

Nutrition (per serving)

kcal	410
Protein	36 g
Carbohydrates	8 g
of which sugars	4 g
Fat	22 g
of which saturated	10 g
Fibre	2 g
Sodium	620 mg

Nutri-ScoreC

Allergens

Contains: milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Chicken breasts

Turkey breast cutlets: Pound gently to avoid dryness.
Chicken thighs boneless skinless: Cook slightly longer; richer flavor.

Ground black pepper

White pepper: Gives milder heat and cleaner look.

Salt

Sea salt: Adjust to taste.

Butter

Ghee: Higher smoke point.

Dry white wine

Chicken stock: Use low sodium stock.

Raspberry vinegar

Red wine vinegar: Less fruity but works well.