Honey-Dijon Crusted Chicken Cutlet Recipe
Honey-Dijon Chicken Scallopine
Garlic mashed potato, Anjou pears and arugula. 10 years aged balsamic venagar
Serve 4
1 chicken breast butter fly in 4 and pounded
1 cup all propose flour
3 eggs
2 tbs heavy cream
2 cups japanese bread crumbs
2 tbs chopped parsley
4 tbs gratted parmesan cheese
1 ½ tes garlic pouder\
1 cup vegetable oil
1 anjou pear julienne
1 cup eachb/w seseamme seeds
2 oz arugula
For the mash potatoes:
2 lb idaho potatoes
4 oz of butter
12 oz milk “hot”
Parsley
Salt pepper
Preparation
Mashe potato Preparation
In large saucepan, add cut-up (1-inch) potatoes to 2 inches boiling water to cover.
Return to a boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain.
Heat potatoes over medium-low heat 1 minute to evaporate
excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes. Mix in milk, butter, parsely salt and pepper.
Chicken scallopine
Mix eggs with heavy cream put on the side,
Mix grated japenese Bread crumbs with parsley, parmesan , garlic pouder, salt and pepper
Flower the chicken, then deep the chicken on the eggs mixter, then coated with the japenese bread crumbs
Heat the oil in a medium sauté pan over medium-high heat until is reached 350 .Pan fry each side until is light golden brown and the chicken is properly cooked .
Ingredients
Honey-Dijon Chicken Scallopine
Garlic mashed potato, Anjou pears and arugula. 10 years aged balsamic venagar
Serve 4
1 chicken breast butter fly in 4 and pounded
1 cup all propose flour
3 eggs
2 tbs heavy cream
2 cups japanese bread crumbs
2 tbs chopped parsley
4 tbs gratted parmesan cheese
1 ½ tes garlic pouder\
1 cup vegetable oil
1 anjou pear julienne
1 cup eachb/w seseamme seeds
2 oz arugula
For the mash potatoes:
2 lb idaho potatoes
4 oz of butter
12 oz milk “hot”
Parsley
Salt pepper
Directions
Mash potato Preparation
In large saucepan, add cut-up (1-inch) potatoes to 2 inches boiling water to cover.
Return to a boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain.
Heat potatoes over medium-low heat 1 minute to evaporate
excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes. Mix in milk, butter, parsely salt and pepper.
Chicken scallopine
Mix eggs with heavy cream put on the side,
Mix grated japenese Bread crumbs with parsley, parmesan , garlic pouder, salt and pepper
Flower the chicken, then deep the chicken on the eggs mixter, then coated with the japenese bread crumbs
Heat the oil in a medium sauté pan over medium-high heat until is reached 350 .Pan fry each side until is light golden brown and the chicken is properly cooked .
In large saucepan, add cut-up (1-inch) potatoes to 2 inches boiling water to cover.
Return to a boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain.
Heat potatoes over medium-low heat 1 minute to evaporate
excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes. Mix in milk, butter, parsely salt and pepper.
Chicken scallopine
Mix eggs with heavy cream put on the side,
Mix grated japenese Bread crumbs with parsley, parmesan , garlic pouder, salt and pepper
Flower the chicken, then deep the chicken on the eggs mixter, then coated with the japenese bread crumbs
Heat the oil in a medium sauté pan over medium-high heat until is reached 350 .Pan fry each side until is light golden brown and the chicken is properly cooked .
