Honey-Dijon Crusted Chicken Cutlet Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Chicken breast | 1 Pound | |
| Chicken breast | 1 Pound, butter fly in 4 (pounded) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Heavy cream | 2 Tablespoon | |
| Japanese bread crumbs | 2 Cup (32 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Grated parmesan cheese | 4 Tablespoon | |
| Garlic powder | 1 1⁄2 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Anjou pear | 1 , julienned | |
| Sesame seeds | 1 Cup (16 tbs) | |
| Arugula | 2 Ounce | |
| Idaho potatoes | 2 Pound | |
| Butter | 4 Ounce | |
| Milk | 12 Ounce | |
| Parsley | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 2482 Calories from Fat 1030
% Daily Value*
Total Fat 117 g180.2%
Saturated Fat 33.3 g166.5%
Trans Fat 0 g
Cholesterol 251.5 mg83.8%
Sodium 730.3 mg30.4%
Total Carbohydrates 257 g85.6%
Dietary Fiber 27.3 g109.2%
Sugars 11.3 g
Protein 117 g233.1%
Vitamin A 48.8% Vitamin C 180.5%
Calcium 64.8% Iron 43.4%
*Based on a 2000 Calorie diet
Directions
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 .
Chef
