Ingredients
Chicken breast 900 gm
Sauerkraut 220 gm
Dijon Mustard 75 gm
Pommery Mustard 75 gm
French Fries 500 gm
Lemon 1 pc
Gherkins 100 gm
Bread Crumbs 300 gm
Butter 250 gm
Thyme 15 gm
Salt 5 gm
Black Pepper 2 gm
Flour 100 gm
Preparation
Flatten the chicken breast and then dust it with season flour. Dip the breasts into egg and crumb evenly on all the sides. Heat up a pan, add in the oil and shallow fry the cutlets till cooked and golden brown. Serve with sauerkraut, mustard, pickled onion and french fries.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)