Stuffed Chicken Escalopes with Potato Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 2 cloves garlic cloves (chopped)
- 4 cups waxy potatoes (peeled and thinly sliced)
- 1.333 cups cream
- Nutmeg (freshly grated)
- 4 pork escalope (160 g each)
- 4 slices ham
- 4 slices Emmentaler cheese
- ½ cup all-purpose flour
- 2 eggs (beaten)
- 1 cup golden breadcrumbs
- 1 cup Cauliflower
- 1 cup Romanesco Broccoli
- 1 cup Broccoli
- 2 Tbsps butter
- 2 Tbsps fresh Basil (chopped)
- 0.333 cup clarified butter
Preparation steps
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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