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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
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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