Honey-Dijon Crusted Chicken Cutlet
|Chicken breast||1 Pound|
|Chicken breast||1 Pound, butter fly in 4 (pounded)|
|All purpose flour||1 Cup (16 tbs)|
|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)|
|Idaho potatoes||2 Pound|
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.
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 .