Friday, January 4, 2013

Breaded Chicken Cutlet with Veloute Sauce and Marjoram

I don't eat a lot of chicken. It's not my favorite kind of meat and eating a large piece of it kind of squicks me out. Nevertheless, in small portions and carefully prepared, I am okay with it. Tonight's meal was designed to give me practice with pan frying, sauce making and enduring the chewy weirdness that is chicken.

Breaded Chicken Cutlet with Veloute Sauce and Marjoram

Chicken melanese, 1 cutlet per person
1/2 cup flour, seasoned with salt and pepper
3/4 cup Panko bread crumbs
1 egg, beaten
2-3 tablespoons vegetable oil

1. Bring vegetable oil up to temperature

2. Dip the chicken first in the flour, then the egg, and finally the bread crumbs. 

3. Cook the chicken in the oil.

4. Drizzle with veloute sauce and serve. 

     The veloute sauce instructions can be found here. You can add 1/2 teaspoon of minced marjoram for a nice bit of flavor.