Crispy, flavourful chicken breasts which look very different and elegant and is no trouble to prepare. A cheese sauce will round off the meat perfectly.
Prep time 5 minutes plus marinating time
Cook time 10 minutes
Makes 4 to 6 servings
6 skinless, boneless chicken breasts (± 100g each)
30 ml olive oil
15 ml lemon juice
5 ml salt
freshly ground black pepper
30 ml chopped parsley oil for frying
± 100 ml cake flour for coating
1 – 2 large eggs, lightly beaten
Emmenthal Cheese Sauce
50 g butter
50 g cake flour
300 ml milk
salt and freshly ground black pepper to taste
50 g Emmenthal cheese, grated
- Beat the chicken breasts with a mallet to create a neat flat shape and become about 1.5 cm thick.
- Combine the oil, lemon juice, salt, pepper and parsley and coat the breasts with this mixture.
- Marinate in the refrigerator at least 1 or up to 24 hours, turning from time to time.
- Pour enough oil into a large shallow saucepan to cover the base of the saucepan comfortably with a thin layer of oil and heat to moderately hot.Coat the moist marinated breasts well with flour.
- Dip the breasts into lightly beaten egg and fry over moderate heat about 5 minutes on a side until golden and crisp and cooked through but not dry.
- Drain on absorbent paper, arrange slightly overlapping onto a serving platter and surround with boiled new potatoes and lightly cooked vegetables or any colourful rice combination.
- To make the cheese sauce, place the butter into a saucepan and stir until melted. Add the cake flour and mix well. Remove from the heat and beat in liquid with a whisk.
- Bring to boil while stirring until a smooth thick sauce is obtained.
- Remove the saucepan from the heat and add the cheese. Taste the sauce before adding salt and black pepper.
- Spoon the piping hot sauce over the centre part of the meat just before serving and garnish with parsley.
Recipe by Carolié de Koster.