Chicken Breast Cooked In Butter + Tomato Concasse (Video)

Chicken Breast Cooked In Butter + Tomato Concasse (Video) - Craig Cook The Natural Butcher

Cooking Instruction

  1. Dice some butter (approx. 30g) and refrigerate.
  2. Cut the chicken breast into nice portions and ensure that they are easy to place in the fry pan.
  3. Have on hand crushed garlic and freshly squeezed lemon juice.
  4. With regard to the tomato concasse, put a pot on a high heat and bring to the boil.
  5. Core one tomato and on the other side of the tomato gently cut a cross - barely cutting into the skin
  6. Place the tomato into the boiling water for about 30 seconds
  7. Remove from the heat and remove the skin (it will be easy to remove).
  8. Cut into quarters and remove the insides and gently dice the tomato. Remove and place onto a plate.
  9. Use a non stick fry pan to place on a high heat on the stove
  10. Add vegetable, canola or Cobram extra version olive oil (this has a high smoke point) – enough to coat the base of the pan.
  11. You will know that the oil is hot when you see ripples in it.
  12. Gently place the chicken breasts into the pan (away from you).
  13. Cook the first side to a nice brown golden colour.
  14. Turn over to do the same.
  15. Once the second side is also a nice brown golden colour, turn down the heat.
  16. Using a digital thermometer monitor the heat rising in the meat by probing in different parts of the meat. Once the meat has reached 55 – 65 degrees C remove from the heat.
  17. The chicken is now resting. While this is happening, the pan is still on the heat, reduce down what is left in the pan and add the chilled butter.
  18. Add some garlic, thyme and lemon juice.
  19. Once the butter has become a nutty brown colour remove from the heat, stir thoroughly with a wooden spoon and place over the chicken breast. Top with the tomato concasse.

 

CHICKEN SCHNITZEL

Ingredients

  • Chicken breast 500g
  • Breadcrumbs 1 – 1 ½ cups
  • Flour ½ cup
  • Egg yolk 2
  • Salt and pepper to taste

Cooking Instruction

  1. Lay the flour on a plate
  2. To the right of that plate place a bowl and crack an egg (both yolk and white) into it.
  3. To the right of that bowl, place a plate and put in the breadcrumbs.
  4. To the right of the plate of breadcrumbs place an empty plate.
  5. Season the egg yolk and whisk thoroughly.
  6. Cut the chicken breast into nice portions and ensure that they are easy to place in the fry pan.
  7. Use a meat tenderiser (hammer) to beat down the pieces so that they are of equal thickness.
  8. Using your left hand, put each chicken piece through the flour and egg wash and then into the bread crumb mix.
  9. Use your right hand to turn each piece around in the breadcrumb mix and then on to the spare plate.
  10. Use a non stick fry pan to place on a high heat on the stove
  11. Add vegetable, canola or Cobram extra version olive oil (this has a high smoke point) – enough to coat the base of the pan.
    You will know that the oil is hot when you see ripples in it.
  12. Gently place the schnitzel pieces into the pan (away from you).
  13. Cook the first side to a nice brown golden colour.
  14. Turn over to do the same.
  15. Once the second side is also a nice brown golden colour, turn down the heat.
  16. Use a digital thermometer (on the low heat) to gently bring the temperature of the chicken breast pieces to 55 – 65 degrees C.
  17. The skill is in the reaching of the temperature without over browning the exterior of the meat. The low heat helps to achieve this.
  18. Remove the chicken and let rest for about 5 minutes.
  19. Serve with the aioli sauce.
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