Recipes by Philippe Batton

recipe red05 detail

Cutlet of Chicken breast with SHISO and UMEBOSHI

Time: 30mns
Preparation
  1. recipe red05 img01Cut the cauliflower into small florets.
  2. recipe red05 img02Cook cauliflower in boiling salted water.
  3. Drain.
  4. recipe red05 img03Flatten the chicken fillets between two wrapping paper with a rolling pin.
  5. recipe red05 img05Crush the umeboshi, and cover about half of poultry fillets.
  6. recipe red05 img06Cover with SHISO leaves then cover with the remaining chicken fillets.
  7. recipe red05 img08Mix together flour curry and turmeric powders.
  8. recipe red05 img09pass the cauliflower florets in.
  9. recipe red05 img10then sauté with a little oil and butter until coloration.
  10. Panfried the chicken fillets after having season.
  11. recipe red05 img112mns each side.
  12. recipe red05 img13Remove from the pan the chicken fillets and deglaze with a glass of water.
  13. Add the veal cubes sauce. Reduce by half.
  14. Place fillets on a plate, cover with cauliflower, add the sauce.
  15. recipe red05 img14Decorate with a little crushed SHISO.
4 pers
Ingredient
recipe red05 ingredients
Chicken breast
8 pieces
SHISO (OBA)
8 leaves
Curry powder
some
Turmeric
some
Flower
30g
Veal stock
1 cube
Salt & pepper
some
Olive oil
some
butter
some
 
votre bistro favori
https://jiji.ng/253-viagra https://jiji.ng/253-viagra on Jiji.ng