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Chicken Cutlets à la Saint-Basile de Portneuf

Course Main Dishes
Prep. Time 25 mins
Cooking Time 15 mins
Yields 4 servings

Preparation
Comments (0)

Preparation

What You Need

Chicken Cutlets:

4 large, boneless chicken breasts

Salt

Fresh ground pepper

1 egg, beaten

Flour to sprinkle

1/4 cup (60 ml) milk

1/4 cup (60 ml) breadcrumbs

2 tbsp (30 ml) olive oil

3 tbsp (45 ml) unsalted butter

8 slices Canadian Saint-Basile de Portneuf cheese

Red Tapenade:

1/2 cup (125 ml) sun-dried tomatoes

1/4 cup (60 ml) capers, rinsed and drained

2 cloves garlic, minced

1/4 cup (60 ml) oil from sun-dried tomatoes

Black Tapenade:

3/4 cup (375 ml) black olives, pitted

2 cloves garlic, minced

1/4 cup (60 ml) olive oil

Instructions

Tapenades (red and black):
In a blender, mix all the ingredients for the red tapenade into a coarse purée. Follow the same procedure for the black tapenade.

Chicken Cutlets:
Prepare chicken cutlets by flattening breasts out. Season with salt and pepper. Coat cutlets with flour, dip in beaten egg then coat with breadcrumbs.

Heat oil and butter in a frying pan, brown cutlets about 5 minutes on each side then place in a baking dish.

Arrange two slices of Canadian Saint-Basile de Portneuf cheese on each cutlet. Spread red tapenade on half of each cutlet and black tapenade on the other half. Place under grill until cheese starts to melt.

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