Tuesday, February 19, 2013

Swiss Chicken Cutlet (蘇梨士風雞肉與白酒磨菇)

This is a Swiss dish that is originally from the town of Zurich in Switzerland. It is typically served with rösti, which is a Swiss potato pancake.

Traditionally, it is made with veal, but I don't really eat veal and I happened to have some chicken, so I turned it into a chicken dish. My friend, who knew that I don't eat veal, used pork loin (See related post, Chez Michel, 1) and it works perfectly fine as well. In fact, I would say that pork is probably the next closest thing to veal. So feel free to swap the chicken to either pork or veal to suit your own taste.


Swiss style chicken cutlet (4 servings)

140 g/5 oz shallots, finely chopped

A:  225 g/8 oz white button mushrooms
     225 g/8 oz cremini mushrooms

     450 g/1 lb chicken breasts

B:  1/2 C flour
     1/2 t sea salt

C:  1 T Canola oil
     1 T butter

1 T butter

1/2 C white wine
2 T cream

a small handful of parsley, rinsed and chopped

1. Use a damp paper towel to wipe clean ingredients A. Cut the bottom of the stems off and cut them into 1/4" thin pieces.

2. Slice each chicken breast into several thin cutlets. Flatten and tenderize each cutlet with a meat tenderizer.

3. Mix B together. Coat each cutlet with B and shake off the excess, set aside. 

4. Preheat the oven to the lowest temperature. In a large skillet, heat ingredients C, place the chicken cutlets in the skillet and brown each side for about 2 minutes. *You might have to cook them in several batches since the pan won't fit all the cutlets. *Do not crowd the pan or you won't be able to brown them.

5. Take them out and transfer them to a oven-proof dish, cover with a piece of foil, then put them in the preheated oven to keep warm.

6. In the same skillet, heat the 1 tablespoon of butter and sauté the chopped shallots for about 3 minutes or until soft (without letting it brown). Add A to shallots and cook for 5 minutes until all the liquid has evaporated and the mushrooms are slightly brown. Season with salt and pepper during cooking.

7. Deglaze the pan with the white wine by using a wooden spatula to scrape off the brown bits in the bottom of the pan (see photos below). Cook until half of the liquid is gone.

8. Turn down the heat to low, pour in the cream and keep stirring to mix well. Take out the chicken cutlets from the oven and put them back in the skillet to coat them with sauce, then turn off heat.

9. Divide the chicken into individual portions, garnish with chopped parsley, and serve with rösti.


這道菜是來自於瑞士的蘇梨士,它通常是跟瑞士的一種馬鈴薯絲餅搭配一起吃。傳統上,這道菜其實是用小牛肉做的,但我不太吃小牛肉,而且家裡剛好有一些雞 ,我就把它改為雞肉。朋友做這道菜時也想到我不喜歡吃小牛肉,所以他特別用豬里肌肉做的(請看相關文
神秘嘉賓 Michel, 1)。而事實上豬肉也比雞肉吃起來更像小牛肉,所以看您個人的口味,也可以像我朋友使用豬肉來嘗試做這道菜!

蘇梨士風雞肉與白酒磨菇 (4人份)

紅蔥頭 140 公克,切碎

A:  白磨菇 225 公克
     黃洋菇 225 公克

雞胸肉 約450 公克

B:  麵粉 半杯
    海鹽 1/2小匙

C:  菜籽油或一般橄欖油  1大匙
     奶油 1大匙

奶油 1大匙

白酒 半杯
鮮奶油 2大匙

一小撮荷蘭芹葉 ,切碎

1. 用稍微沾濕的紙巾將所有的A擦拭乾淨,再將它們 切成1/4(0.5 cm)薄片

2. 將所有的雞胸肉橫切成薄片,然後用敲肉鎚將每一片肉打成均勻的薄片

3. 混合B料。將每一片雞肉沾上B,拍掉多餘的麵粉之後置一旁

4. 將烤箱開至最低溫,在一大平底鍋內把C加熱,放入沾好麵粉的雞肉片將兩面煎至金黃(一面約兩分鐘)*因為肉片很多,不要一次就全部放入鍋內,這樣會無法上色,分2-3次煎煮

5. 肉煎完後,放入一耐熱容器內,蓋上鋁箔紙並放入微溫的烤箱中保持熱度。

6. 在同一個平底鍋中,加熱一大匙奶油,將紅蔥頭炒香至稍軟,約3分鐘。加入A料繼續煮約5分鐘至水分收乾,磨菇呈金黃色。在烹飪過程中撒上一些鹽和胡椒

7. 倒入白酒,使用木鏟子將之前煎肉留在鍋底的一些留物刮起來和白酒混合,煮到白酒蒸發掉至一半左右。

8. 將在烤箱中保溫的雞肉拿出。在平底鍋中倒入鮮奶油並放入雞肉與鍋中的磨菇混合後馬上熄火

9. 分等份放入個人盤中,灑上切碎的荷蘭芹,與瑞士風馬鈴薯餅一起吃


Left: I mistakenly thought that I had some cream and of course, I only found out when it was too late! I decided to thicken it with just a little teaspoon of flour. 
左圖: 我以為冰箱裡還有鮮奶油,結果到了快要用時才發現原來已經用完了!@@ 這時趕快在鍋中加一小匙的麵粉和磨菇稍微炒一下

Right: After cooking the flour for about 30 seconds, I deglazed the pan with white wine. When half of the liquid is evaporated, I added some milk and cook until thicken.

1 comment:

Anonymous said...


還想說肉跑哪去了.. XD