Crispy Chicken Cutlets with Garlic Cream Sauce

Instructions

1. 1

   Scrub the potatoes and cut into 2 cm chunks. Mince the garlic. Use two large chicken breasts totaling 700 g; slice each horizontally to make four cutlets, then pound between sheets of baking paper to an even thickness of about 1.2 cm.

2. 2

   Put the flour, garlic powder, paprika, 2 g salt and 0.25 tsp black pepper in one shallow dish. Beat the eggs in a second dish and put the panko in a third. Coat each cutlet lightly in flour, dip in egg, then press into the panko. Discard any coating left in the dishes.

3. 3

   Put the potatoes, 1500 ml water and 2 g salt in a 3-litre saucepan. Cover and bring to a boil over high heat, allowing about 8–10 minutes. Uncover, reduce to medium-low and simmer for 12–15 minutes, until fork-tender, adding the frozen peas for the final 3 minutes. Cook the chicken and sauce alongside this stage.

4. 4

   While the potato water heats, warm a 30–32 cm frying pan over medium heat for 2 minutes. Add 15 ml olive oil and 14 g butter. When the butter foams, add two cutlets without overlapping. Fry for approximately 4–5 minutes per side, adjusting the heat to keep the crumbs golden rather than dark. Check each cutlet reaches 74°C/165°F at its thickest point. Transfer to a wire rack over a tray, leaving uncovered to preserve the crust.

5. 5

   While the first batch fries, combine the cream, broth, minced garlic, remaining 1 g salt and remaining 0.25 tsp black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 6–8 minutes, stirring occasionally, until slightly thickened. Reduce to the lowest heat to keep warm without boiling hard.

6. 6

   Carefully remove any dark, loose crumbs from the frying pan with tongs and a folded paper towel. Add the remaining 15 ml olive oil and 14 g butter, then fry the remaining two cutlets for approximately 4–5 minutes per side. Check that each reaches 74°C/165°F.

7. 7

   Drain the cooked potatoes and peas and divide among four plates. Add one cutlet to each plate and serve immediately, with the garlic cream sauce alongside or spooned over just before eating.