Stuffed chicken escalopes with potato cake 

Stuffed chicken escalopes with potato cake

(0)

Calories:1085 kcal
Difficulty:moderate
Preparation:40 min
Ready in:85 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories1085 kcal(54%)
Protein57 g(114%)
Fat71 g(89%)
Carbohydrates63 g(24%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoonssunflower oil
2 clovesgarlic chopped
4 cupswaxy potatoes peeled and thinly sliced
1 ⅓ cupscream
Nutmeg freshly grated
4pork escalope 160 g each
4 slicesham
4 slicesEmmentaler cheese
½ cupsAll purpose flour
2eggs beaten
1 cupgolden breadcrumbs
1 cupcauliflower floret
1 cupRomanesco Broccoli
1 cupBroccoli florets
2 tablespoonsbutter
2 tablespoonsfresh Basil chopped
⅓ cupsclarified butter

Directions

1 Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and brush a baking dish with sunflower oil.
2 Sprinkle the garlic into the prepared baking dish and season with salt.
3 Layer the potatoes into the dish and pour the cream on top. Season with salt and nutmeg and bake for 45 minutes.
4 Tenderise the escalopes and season with salt and ground black pepper. Place a slice of ham and a slice of cheese on one half of each escalope. Fold the other half over and press down firmly. Dust with flour, drag through the beaten egg and cover with breadcrumbs.
5 Cook the cauliflower and the romanesco in boiling salt water for 6 minutes. Add the broccoli and cook for a further 3-4 minutes. Drain and fry gently in hot butter with the basil, Season to taste with salt.
6 Heat the clarified butter in a large pan and fry the cordon bleu on each side for 5-6 minutes until golden.
7 Cut four circles out of the gratin and arrange on plates. Quarter the cordon bleu and add to the plate along with the vegetables. Serve drizzled with basil butter.
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