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Pan Fried Chicken Cutlet with Chasseur Sauce
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.
Western
Main Course
Ingredients
Pan Fried Chicken Cutlet with Chasseur Sauce
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.51
Cost per Serving
Food Cost Margin
Mini Chicken Patties
Holland Onion, chopped
/g
180.0 g
0%
Carrot, chopped
/g
100.0 g
0%
Parsley, chopped
/g
15.0 g
0%
Minced Chicken
/g
1000.0 g
0%
Flour
/g
60.0 g
0%
Knorr Italian Herb Paste 1.5kg
/g
60.0 g
0%
57
Points
Chasseur Sauce
Water
/ml
800.0 ml
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
80.0 g
0%
28
Points
Red Tomato
/g
100.0 g
0%
Holland Onion, diced (aromatic)
/g
100.0 g
0%
Fresh Mushroom, diced (aromatic)
/g
100.0 g
0%
Black Pepper, crushed (aromatic)
/g
2.0 g
0%
Bay Leaf (aromatic)
/g
0.0 g
0%
Corn Oil
/g
5.0 g
0%
Knorr Italian Herb Paste 1.5kg
/g
8.0 g
0%
57
Points
Curry Mashed Potato
Filtered Water
/g
440.0 g
0%
Meat Curry Powder
/g
10.0 g
0%
Full Cream Milk
/g
200.0 g
0%
Coriander Leaf, chopped
/g
5.0 g
0%
Mint Leaf, chopped
/g
5.0 g
0%
Knorr Chicken Stock 1kg
/g
10.0 g
0%
20
Points
Knorr Potato Flakes 2kg
/g
100.0 g
0%
Points
/
Mini Chicken Patties
-
Holland Onion, chopped 180.0 g
-
Carrot, chopped 100.0 g
-
Parsley, chopped 15.0 g
-
Minced Chicken 1000.0 g
-
Flour 60.0 g
Chasseur Sauce
-
Water 800.0 ml
-
Red Tomato 100.0 g
-
Holland Onion, diced (aromatic) 100.0 g
-
Fresh Mushroom, diced (aromatic) 100.0 g
-
Black Pepper, crushed (aromatic) 2.0 g
-
Bay Leaf (aromatic)
-
Corn Oil 5.0 g
Curry Mashed Potato
-
Filtered Water 440.0 g
-
Meat Curry Powder 10.0 g
-
Full Cream Milk 200.0 g
-
Coriander Leaf, chopped 5.0 g
-
Mint Leaf, chopped 5.0 g
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.
