The General
New Member
Phenomenal Fowl Cutlets
Ingredients
¼ cup Magical Butter's fresh herb duck fat
¼ cup Magical Butter's olive oil
1 pound boneless and skinless chicken breast
2 cups Magical Butter's slow-baked bread crumbs
2 eggs
¼ cup cream or milk
¼ cup parmesan reggiano
½ fresh lemon
Pink Himalayan salt and fresh ground pepper to taste
How To
1. Whisk eggs and cream/milk together in a brownie baking dish, or an appropriate dish.
2. In a separate dish add the breadcrumbs and parmesan reggiano,and mix well.
3. Salt and pepper the cutlets.
4. Then egg wash and bread the cutlets and put aside until your oil and duck fat is heated up.
5. In a large saute pan on medium +, not quite med-high heat, add duck fat/oil blend and heat for 1 minute.
6. Add 1 cutlet at a time, making sure to give enough room so no cutlets are touching.
7. Cook until a rich golden brown on each side.
8. When cutlets are finished cooking, put them on a plate with paper towels.
9. Add salt and pepper.
10. Squeeze the juice of the ½ lemon over the cutlets and let sit for 3-5 minutes before serving.
11. Serve with sautéed broccoli rabe and enjoy!
Ingredients
¼ cup Magical Butter's fresh herb duck fat
¼ cup Magical Butter's olive oil
1 pound boneless and skinless chicken breast
2 cups Magical Butter's slow-baked bread crumbs
2 eggs
¼ cup cream or milk
¼ cup parmesan reggiano
½ fresh lemon
Pink Himalayan salt and fresh ground pepper to taste
How To
1. Whisk eggs and cream/milk together in a brownie baking dish, or an appropriate dish.
2. In a separate dish add the breadcrumbs and parmesan reggiano,and mix well.
3. Salt and pepper the cutlets.
4. Then egg wash and bread the cutlets and put aside until your oil and duck fat is heated up.
5. In a large saute pan on medium +, not quite med-high heat, add duck fat/oil blend and heat for 1 minute.
6. Add 1 cutlet at a time, making sure to give enough room so no cutlets are touching.
7. Cook until a rich golden brown on each side.
8. When cutlets are finished cooking, put them on a plate with paper towels.
9. Add salt and pepper.
10. Squeeze the juice of the ½ lemon over the cutlets and let sit for 3-5 minutes before serving.
11. Serve with sautéed broccoli rabe and enjoy!
