4 slices of white bread
1/2 cup heavy cream
1 1/2 teaspoons salt
1/4 teaspoon black pepper
250g unsalted butter or margarine (approximately)
2 chicken breasts weighing 1.5 kg
1 egg, beaten
1/2 cup breadcrumbs
250g mushrooms cut into small pieces
a spoonful of flour
1/4 cup chicken broth
1 1/2 teaspoons lemon juice
3 egg yolks, beaten
a pinch of black pepper
4 slices of white bread
1/2 cup heavy cream
1 1/2 teaspoons salt
1/4 teaspoon black pepper
250g unsalted butter or margarine (approximately)
2 chicken breasts weighing 1.5 kg
1 egg, beaten
1/2 cup breadcrumbs
250g mushrooms cut into small pieces
a spoonful of flour
1/4 cup chicken broth
1 1/2 teaspoons lemon juice
3 egg yolks, beaten
a pinch of black pepper
Soak bread in cream
Remove the meat from the chicken breasts (raw) and grind it to the finest possible consistency using a meat grinder
Add 1 teaspoon of salt and black pepper to taste
Melt 2 tablespoons of butter or margarine and add it to the ground chicken along with the bread, mixing well until a smooth paste forms
Pulse the mixture in a food processor until it forms a smooth dough
Form into 6 large or 12 small cutlets
Dip each cutlet in the beaten egg and then coat in breadcrumbs, pressing gently to adhere
Fry the cutlets in 4 tablespoons of melted butter or margarine over low heat until golden brown on both sides
Remove from heat and keep warm
Melt 2 more tablespoons of butter or margarine in the same pan, add mushrooms, and sauté for 5 minutes
Sprinkle with flour and stir until smooth
Add chicken broth gradually, stirring constantly, and cook for an additional 5 minutes. Reserve
Soak egg yolks in a water bath and beat; add 4 more tablespoons of melted butter or margarine, lemon juice, and continue beating until thickened slightly
Add the mushroom mixture and serve this sauce over the chicken cutlets.
