Name: Pan Fried Chicken Cutlet with Chasseur Sauce
Yield: 3
Ingredients: 180.0g Holland Onion, chopped; 100.0g Carrot, chopped; 15.0g Parsley, chopped; 1000.0g Minced Chicken; 60.0g Flour; 60.0g Knorr Italian Herb Paste 1.5kg; 800.0ml Water; 80.0g Knorr Demi Glace Brown Sauce Mix 1KG; 100.0g Red Tomato; 100.0g Holland Onion, diced (aromatic); 100.0g Fresh Mushroom, diced (aromatic); 2.0g Black Pepper, crushed (aromatic); 0.0g Bay Leaf (aromatic); 5.0g Corn Oil; 8.0g Knorr Italian Herb Paste 1.5kg; 440.0g Filtered Water; 10.0g Meat Curry Powder; 200.0g Full Cream Milk; 5.0g Coriander Leaf, chopped; 5.0g Mint Leaf, chopped; 10.0g Knorr Chicken Stock 1KG; 100.0g Knorr Potato Flakes 2KG

Looking to offer your diners a twist to your chicken recipes? Try our Pan Fried Chicken Cutlet, the perfect extension to your menu, as a mains or even side dish.

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Preparation

Mini Chicken Patties
- Mix well all ingredients, shape into medium size ball (approx. 40gm each).
- Heat frying pan, fry till cooked.
- Keep warm, before assembly.
Chasseur Sauce
- For basic sauce, combine water and Knorr Demi Glace Brown Sauce Mix. Bring to boil, off heat and set aside.
- To make concasse, score and remove stem off the tomato before placing into boiling water for skin to split.
- Then place these boiled tomatoes into cold ice water. Strain then peel. Slice into quarter, remove the seeds. Dice and keep aside.
- To make aromatic, heat corn oil, saute "aromatic" till fragrant.
- Lastly, to finish, re-heat prepared "basic sauce", add in "aromatic" and "concasse".
- Bring it to simmer and season to taste with Knorr Italian Herb Paste.
Curry Mashed Potato
- To make basic dilution, bring water to boil. Add Knorr Chicken Stock and curry meat powder. Let it boil for 2 minutes and turn off heat.
- Combined all remaining ingredients and mix well with prepared "basic dilution".
- Stir well to dissolve. Ready to serve.

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Pan Fried Chicken Cutlet with Chasseur Sauce

Ingredients

Mini Chicken Patties

Chasseur Sauce

Curry Mashed Potato