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Honey-Dijon Crusted Chicken Cutlet

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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
  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
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 .

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
4
Subtitle: 
Honey-Dijon crusted Chicken Scallopine

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Average: 3.9 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2384 Calories from Fat 982

% Daily Value*

Total Fat 112 g172%

Saturated Fat 31.8 g158.9%

Trans Fat 0.1 g

Cholesterol 383.1 mg127.7%

Sodium 877.6 mg36.6%

Total Carbohydrates 257 g85.6%

Dietary Fiber 27.3 g109.2%

Sugars 11.3 g

Protein 100 g200.8%

Vitamin A 49.8% Vitamin C 185.1%

Calcium 67.3% Iron 52.4%

*Based on a 2000 Calorie diet

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Honey-Dijon Crusted Chicken Cutlet Recipe, Honey-Dijon Crusted Chicken Scallopine