Cutlets made by halving chicken breasts, putting in seasoned flour, egg, and bread crumbs mixed with parmigiano reggiano, salt and pepper then cooked with oil and butter until browned. Lemon juice squeezed over them after done. Sauce was made with largish tablespoons of flour and butter, 1/3 C. heavy cream and 8 oz of chicken stock. A little nutmeg. Stock was salty enough that more was not needed. Egg noodles were store bought. Peas were nuked from frozen.
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