Chicken & Biscuit Recipe
cornmeal fried chicken cutlet, buttermilk biscuit, country ham cream, scrambled eggs, seasonal fruit
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken cutlets with salt and black pepper. Dredge each cutlet in flour, then dip in buttermilk, and finally coat in cornmeal.
- 2
Fry the Chicken
Heat oil in a large skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
- 3
Make the Biscuits
In a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Roll out and cut into biscuits. Bake at 425°F (220°C) for 12-15 minutes until golden.
- 4
Prepare the Country Ham Cream
In a saucepan, heat heavy cream over medium heat. Add sliced country ham and simmer until the cream thickens slightly. Season with black pepper.
- 5
Scramble the Eggs
In a bowl, whisk the eggs with a pinch of salt and black pepper. Cook in a non-stick skillet over medium-low heat, stirring gently until just set.
- 6
Assemble the Dish
On a plate, place a biscuit, top it with a fried chicken cutlet, drizzle with country ham cream, and serve with scrambled eggs and seasonal fruit on the side.