Chicken Breast Cutlets with Mornay Sauce

Name: Chicken Breast Cutlets with Mornay Sauce
Yield: 4
Ingredients: 8 chicken breast cutlets (you can also buy them pre-made); 125 g of cold butter; 1 clove of garlic, minced; salt and pepper to taste; all-purpose flour; 1 egg beaten; breadcrumbs for coating; oil or lard for frying

1
8 chicken breast cutlets (you can also buy them pre-made)
2
125 g of cold butter
3
1 clove of garlic, minced
4
salt and pepper to taste
5
all-purpose flour
6
1 egg beaten
7
breadcrumbs for coating
8
oil or lard for frying

Ingredients

1
8 chicken breast cutlets (you can also buy them pre-made)
2
125 g of cold butter
3
1 clove of garlic, minced
4
salt and pepper to taste
5
all-purpose flour
6
1 egg beaten
7
breadcrumbs for coating
8
oil or lard for frying

Directions

1
Pound the chicken breasts well
2
Cut the butter into 8 equal pieces
3
Place a pat on each breast
4
Sprinkle with minced garlic
5
Season with salt and pepper
6
Roll up the breasts to enclose the butter
7
Dredge in flour, then egg (if it doesn't work, use more) and finally breadcrumbs
8
Chill in refrigerator
9
Heat oil or lard
10
Fry the cutlets until golden brown
11
Drain on absorbent paper
12
Serve 4 portions
13
Serve with purée