Main Course
Chicken cutlets in onion cream sauce
Prepare a simple yet indulgent meal with the recipe for chicken escalope in onion cream sauce.
20 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Cocotte
Cooking method
Ingredients
Instructions
-
1
Flatten the cutlets to 1 cm.
-
2
Season them, sprinkle with pepper, and coat them in flour.
-
3
In a bowl, beat the 2 eggs and the powdered almonds.
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4
Dredge the meat in this mixture.
-
5
Peel and chop the onions.
-
6
Remove and chop the mushrooms then lemon juice them.
-
7
Sauté them with half of the onions and some stems for 5 minutes in 20 g of butter (or olive oil).
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8
Season and pepper.
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9
Pan-fry the cutlets in the butter.
-
10
Bring the broth to a boil.
-
11
Add the mustard, some mushrooms, half of the cream, onions, and stems.
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12
Simmer, pour over the meat.
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13
Thicken the remaining cream with 1 egg.
-
14
Pour the sauté of mushrooms and onions over the cutlets then the cream.
-
15
Heat without boiling while stirring with a wooden spoon.
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