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.
(閱讀中文請看續文)
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
pepper
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煎餅搭配一起吃。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(請看相關文章
「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
黑胡椒
奶油
1大匙
奶油
1大匙
白酒
半杯
鮮奶油
2大匙
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
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。
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
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！@@ 這時趕快在鍋中加入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.
右圖：將麵粉和磨菇炒好之後(約30秒)，倒入白酒，使用木鏟子將之前煎肉留在鍋底的一些殘留物刮起來和白酒混合，煮到白酒蒸發掉至一半左右再加入幾大匙的牛奶拌勻呈糊狀即可。
1 comment:
iAHHHH! AHORA ENTiENDO!
原來是舖在雞肉上蘑菇遮蓋掉雞肉了
還想說肉跑哪去了.. XD
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