Millennium Post



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


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)

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