Recipes

Recipe Chicken breast in parmesan-pistachio breadcrumb coating (“viennoise”)

Name: Chicken breast in parmesan-pistachio breadcrumb coating (“viennoise”)
Yield: 10 mot.personnes
Ingredients: 10 chicken breasts; 1 liter Excellence cooking cream 35% fat; 100 g ground pistachios; salt; pepper; 60 g Elle & Vire gourmet butter 82% fat; 100 g white breadcrumbs; 20 g ground pistachios; 100 g parmesan cheese; 700 g carrots (topped; 40 g Elle & Vire gourmet butter 82% fat; 40 cl chicken stock

For
10 persons

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To prepare this dish

Ingredient list: Chicken breast
10 chicken breasts
1 liter Excellence cooking cream 35% fat
100 g ground pistachios
salt
pepper; Breadcrumb coating
60 g Elle & Vire gourmet butter 82% fat
100 g white breadcrumbs
20 g ground pistachios
100 g parmesan cheese; Vegetables
700 g carrots (topped
40 g Elle & Vire gourmet butter 82% fat
40 cl chicken stock

Elle & Vire products used: Excellence cooking cream 35% fat; Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1
Chicken breast

Season the chicken breasts (with salt and pepper). Marinade them for 1h30 min in some cream. Remove the chicken breasts, make a cut along them and sprinkles with 100 g of powdered pistachio. Roll them in foil. Cook in a steamer (65°C/149°F in the centre). Let them rest.
2
Breadcrumb coating

Prepare the breadcrumb coating by mixing the breadcrumbs, 20 g of powdered pistachio and the parmesan, and the softened butter. Spread an even layer of the mixture between two sheets of greaseproof paper using a pastry roller. Set aside in the refrigerator. Cut the breadcrumb coating into 10 rectangles. Place them over the chicken breasts. Brown in a slow oven.
3
Vegetables

Glaze the carrots in the chicken stock. Drain the carrots. Reduce the chicken stock and add some browned butter.
4
Finish

Trim the chicken breasts, place them on heated plates. Arrange the carrots and jus, decorate with finely cut carrot slices. Sprinkle with ground pistachios.