Recipe by Chef Regina V. Smith
This is another recipe from Graham Kerr's '60's cooking show "The Galloping Gourmet" . This makes an elegant dinner party dish. It has a make ahead component to cut down on last minute fuss in the kitchen.
- 2 large chicken breasts, skinned and boned
- white pepper
- 1⁄4 teaspoon nutmeg
- 11 tablespoons butter
- 1⁄2 cup all-purpose flour
- 1 egg
- 1 teaspoon vegetable oil
- 1 tablespoon water
- 1 1⁄2-2 cups breadcrumbs
- 2 tablespoons butter
- 3 tablespoons onions, finely chopped
- 2 teaspoons sweet paprika
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup chicken stock
- 1⁄2 cup whipping cream
- 2 teaspoons lemon juice
- white pepper
- 1 tablespoon cognac
- 1⁄4 cup sour cream
Directions See How It's Made
- CHICKEN CUTLETS:.
- Chill a medium sized mixing bowl in the freezer.
- Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
- Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
- Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
- Divide the child mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
- Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
- Serve with the Paprika Sauce.
- PAPRIKA SAUCE:.
- Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
- Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
- Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.