Chicken schnitzels Dijonnaise

Chicken schnitzels Dijonnaise

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 chicken fillets, skinless and boneless
freshly ground black pepper
4 teaspoons dijon mustard
75g plain flour
60g butter
3 tablespoons oil
2 eggs, beaten
125ml cream
salt

Method

  1. Place chicken fillets between 2 sheets of plastic wrap and flatten them out slightly with a rolling pin. Trim off any very ragged edges with a sharp knife. Season fillets well with salt and pepper, smear each with ½ teaspoon mustard and dust lightly with flour.
  2. Heat butter and oil together in a large, heavy frying pan over medium heat. Have beaten eggs in a shallow dish beside the stove, and floured fillets on a plate. When foam subsides in pan, quickly dip fillets into egg, then place them at once in pan. Cook for about 2 minutes or until undersides are crisp and golden, then turn fillets with a spatula and cook other sides for 2–3 minutes. Remove and keep warm.
  3. To pan, add cream and remaining mustard, swirling gently over a moderate heat to make a smooth, creamy sauce. Serve chicken topped with sauce.
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