Tuesday, September 25, 2012

Chicken Cutlet with Lemon Mustard Sauce

Today I made a chicken cutlet- which is remiscent of the 'Western food' one gets in Singapore. This dish is a more refined version as I served it with a lemon mustard sauce, peas, rucola, and a medley of homemade potato and sweet potato chips.

2 chicken breasts- hammered until flat
3 tbs soya sauce
1/2 tbs black pepper

1. Marinade the flattened chicken breast with soya sauce and black pepper.

For the cutlet:
2 eggs
1/2 cup flour (seasoned with salt)
1/2 cup breadcrumbs

1. Take marinaded chicken and coat with flour.
2. Dip in egg
3. Dip in breadcrumbs
4. Fry in pan until well cooked.

For the sauce:
1/2 pkt cream
1/2 lemon
1/2 tsp mustard
1/2 chicken stock cube

1. Add cream to the pan after frying the chicken.
2. Add lemon, mustard and chicken stock cube. Simmer until thickened and serve with the chicken.

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