Chicken Cutlet Recipe
Creamy polenta, corn, kale, spinach cream stuff chicken katsu, demi glaze, green salad and kimchi.
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Ingredients
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Chicken Cutlet
Creamy Polenta
Corn and Kale
Spinach Cream
Demi Glaze
Green Salad
Kimchi
Method
Chicken Cutlet Preparation
- 1
Prepare Chicken
Flatten chicken breasts to even thickness. Season with salt and pepper.
- 2
Breading Process
Dredge each breast in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 3
Fry Chicken
Heat vegetable oil in a pan and fry chicken until golden and cooked through, about 5-7 minutes per side.
Creamy Polenta
- 4
Cook Polenta
Boil water, whisk in polenta, and cook until thickened, about 15 minutes. Stir in heavy cream and Parmesan cheese.
Corn and Kale
- 5
Spinach Cream
- 6
Make Spinach Cream
Blend spinach, cream cheese, garlic powder, and salt until smooth.
Demi Glaze
- 7
Green Salad
- 8
Prepare Salad
In a bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes. Dress with olive oil and balsamic vinegar.
Assembly
- 9
Plate the Dish
On a plate, serve the creamy polenta topped with chicken cutlet, sautéed corn and kale, a dollop of spinach cream, and drizzle with demi glaze. Serve with a side of green salad and kimchi.
