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Feb 25, 2013

Fennel Dill Chicken Cutlets

So I know I haven’t posted in quite some time, and I apologize for that. I have been busy at work on a condiment line that I am starting called Big City, Small Batches. The process this far has consisted of all sorts of R&D, recipe testing and tastings and package design and it has been a truly exciting experience.

In the meantime, I have been trying to find time to cook dinners for my boyfriend and myself and make the time to lay out all of the ingredients and shoot things properly for the site. Luckily, a few recipes has made their way through!


One of my favorite quick weeknight recipes is fennel dill chicken cutlets, not only because it is seriously easy to make but because it contains some of my favorite ingredients: fennel, dill, white wine and butter. Mmmmm.


I normally serve this with some simple linguine tossed with mincd parsley, garlic, olive oil and chili flakes.


Fennel Dill Chicken Cutlets

Serves 2

(Recipe adapted from




¾ lb. Chicken cutlets 

1 ¼ tsp. coarsely crushed fennel seeds

Sea salt and freshly crushed black pepper

1 tbsp. olive oil

¼ cup dry white wine

½ tbsp. lemon juice

1 tbsp. unsalted butter, cut into small cubes

1 tbsp. chopped dill




Crush the fennel seeds in a coffee/spice grinder or with a mortar and pestle. Season both sides of chicken cutlets with fennel seeds and a pinch of salt and pepper.


Place olive oil in skillet over medium heat. Add chicken and cook for approximately 2-3 minutes per side, turning twice, or until no longer pink inside.


Remove chicken from pan and place on serving plate.


Deglaze skillet with wine and scrape up browned bits from the  bottom of the pan. Add lemon juice and remove from heat. Stir in cubed butter and dill and season with salt and pepper.


Pour dill sauce over chicken cutlets and serve immediately.