Chicken and Mushrooms sauteed with curry
Hachis Parmentier (Beef shepherd pie)
Braised Pork with Sage
Chicken cutlet with SHISO and UMEBOSHI
Grandma's Stuffed Tomatoes
Quick bouillabaisse with rouille
Pan fried ITOYORI with tomato confite
Chicory Endive with ham gratin
Swordfish Meuniere with Sauteed Spinach
Kyoto Red Carrot Veloute

Recipes by Philippe Batton

鶏肉のエスカロップ　しそ・梅干風味

Cutlet of Chicken breast with SHISO and UMEBOSHI

Time: 30mns
Preparation
  1. カリフラワーを子房に分ける。Cut the cauliflower into small florets.
  2. カリフラワーをゆでる。Cook cauliflower in boiling salted water.
  3. Drain.
  4. めん棒で平たくのばす。Flatten the chicken fillets between two wrapping paper with a rolling pin.
  5. 梅干を細かく砕いて、伸ばしたささ身肉に広げる。Crush the umeboshi, and cover about half of poultry fillets.
  6. 梅干の上にしそを広げる。Cover with SHISO leaves then cover with the remaining chicken fillets.
  7. 小麦粉とカレー粉、ターメリックを混ぜ合わせる。Mix together flour curry and turmeric powders.
  8. カリフラワーをいれ、粉を付ける。pass the cauliflower florets in.
  9. フライパンでカレー色が付くまで炒める。then sauté with a little oil and butter until coloration.
  10. Panfried the chicken fillets after having season.
  11. 片面2分づつ焼く。2mns each side.
  12. ささ身肉を取り出し、コップ1杯の水を加え煮汁をのばす。Remove from the pan the chicken fillets and deglaze with a glass of water.
  13. Add the veal cubes sauce. Reduce by half.
  14. Place fillets on a plate, cover with cauliflower, add the sauce.
  15. 焼いたささ身肉を盛り付け、カリフラワー、ソースをかける。Decorate with a little crushed SHISO.
4 pers
Ingredient
材料
Chicken breast
8 pieces
SHISO (OBA)
8 leaves
Curry powder
some
Turmeric
some
Flower
30g
Veal stock
1 cube
Salt & pepper
some
Olive oil
some
butter
some