These are a bit of work (and you need to own a mincer) but they are SO delicious that it is well worth it. There are two versions; I think that I marginally prefer the one with tarragon but no mushrooms.
For two:
A big raw chicken breast
3 ounces white breadcrumbs (I keep a store of them in the freezer)
4 ounces butter, preferably out of the fridge and soft
Cream - I use whatever I have, single or whipping or double and a little milk
Herbs - the recipe says parsley but chives are good too, and tarragon if you omit the mushrooms
2 ounces mushrooms - Chestnut, brown or any of the ceps, girolles tribe
1 egg - beaten
Salt & Pepper
Chop the mushrooms as finely as you can, cook in 1/2 ounce of butter and leave to get cool. Or just chop fresh tarragon and parsley and/or chives. Soak half the breadcrumbs in the cream. Mince the chicken, mix with the breadcrumbs and the mushrooms or the herbs and mince again. Add 1 1/2 ounces of butter - I mince it for a third time but provided it is well mixed with hte butter that's not essential. Put it into the fridge for an hour or the freezer for about 5 - 10 minutes. Beat the egg in a shallow bowl - a soup plate is good. Put the remainder of the crumbs into another plate. Now the next bit is a bit messy. Take the chicken out - it should have firmed up quite a bit. Divide into four and roll each piece in your hands then flatten it. With two forks (less messy than fingers) roll each one in the beaten egg then in the crumbs, pressing them a little so that there is a good coating. Put them back into the fridge. Clarify the rest of the butter, and fry the cutlets gently on both sides till golden and crisp, JG says 15 to 20 minutes. Turn them several times. Pour the butter over them and serve.
Until you have eaten these you will not believe just how good they are. They can be made well ahead of time.
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