CookEat Recipe
Chicken Cutlets with Tongue Balsamella
Six thin chicken breast cutlets covered in thick balsamella with finely chopped salted tongue, crumbed and gently fried.
Method
Steps
Step 1
Gather the ingredients: 1 large young chicken breast, about 400–500 g boneless meat, cut into 6 thin slices; a capon breast is the source alternative; 20 g butter for cooking the chicken; Salt and black pepper to taste; For the coating: 20 g butter, 40 g plain flour and 200 ml milk; 50 g cooked ready-to-eat salted beef tongue, very finely chopped; 1 egg, beaten, for coating; About 80 g fine dry breadcrumbs; About 40 g butter for shallow frying; lard is an alternative; 1 lemon, cut into wedges.
Step 2
Cut the breast into six thin cutlets, about 5–7 mm thick, and pat dry without rinsing raw poultry. Melt the first 20 g butter in a frying pan. Cook the cutlets gently for about 3–5 minutes per side, depending on thickness, season with salt and pepper and bring every piece to 74°C. Set aside on a clean plate and refrigerate promptly while preparing and chilling the sauce.
Step 3
Make the balsamella: melt its 20 g butter, stir in the 40 g flour and cook gently for about 1 minute. Gradually whisk in the milk and cook, stirring, for about 6–8 minutes until the flour is fully cooked and the sauce thick and smooth. Stir in the very finely chopped cooked tongue. Spread shallowly and refrigerate until cold but spreadable, about 30–45 minutes.
Step 4
Spread the cold tongue balsamella over every side of the cooked cutlets. Dip gently into the one beaten egg, then coat in breadcrumbs. Keep refrigerated until their frying batch is ready.
Step 5
Melt the final 40 g butter in a wide frying pan over moderate heat. Fry the coated cutlets in small batches for about 3–4 minutes per side, turning carefully, until golden and heated throughout to 74°C; lower the heat if the butter or crumbs darken too quickly. Lard may replace this final frying butter. Serve hot with lemon wedges.
Step 6
For the capon alternative, use the same quantity of boneless capon breast, cut into six thin slices, and follow the same initial cooking, tongue sauce, cold coating and final frying method. The source suggests four or five diners; four portions are used here.
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