Recipes - Main courses - Poultry

Chicken cutlet with cream, served with potatoes, carrots and leeks (*)

Portions for 2 servings:

2 chicken cutlets

2 potatoes

2 carrots

1 leek

2 tbsp double cream

1 tbsp corn oil

Nutriments table

Slice up the carrots, cut the potatoes in cubes and the leek in 1" pieces. Place the vegetables in a steamer and cook for 25mn.

Heat up a large frying pan with the corn oil and cook the cutlets about 3mn on each side. If one is to be used in a salad, take it out of the pan. Turn off the fire and pour the cream in the pan. Heat it up slightly and pour over the cutlets. SErve the vegetables with cream rather than butter.

One can also cook mushrooms in the pan before cooking the cutlets.

If you are alone, keep these portions and try a chicken salad with cooked vegetables.