Chicken cutlets with camembert sauce, served with Sarladaise potatoes

Ingredients

• 2 pieces Chicken cutlets (skinless, boneless)
• 20 g Butter (unsalted)
• 1 c. à soupe Olive oil or sunflower oil (of your choice)
• 2 pieces Shallots (cut in half lengthwise)
• 2 c. à soupe Calvados (or cognac or lemon juice) (for deglazing, the alcohol evaporates during cooking)
• 2 c. à soupe Fresh cream (light cream)
• 0.5 camembert Camembert (cut into small pieces, preferably a mild camembert)
• au goût pinch Black pepper (freshly ground)
• au goût pinch Fleur de sel
• 0.5 bouquet Chives (finely chopped)
• en accompagnement portion Small Sarladaise potatoes (prepared according to the Sarladaise potatoes recipe (see video link))

Instructions

1. Ingredient preparation

   Finely chop the shallots, cut the camembert into small dice, measure the butter, cream, calvados and prepare the cutlets.

   Time: PT5M

2. Heat the pan

   Place the pan over high heat, add 20 g butter and 1 tbsp olive oil. Let the butter melt completely.

   Time: PT2M

3. Brown the cutlets

   Place the two cutlets in the hot pan. Brown for 1 min 30 s each side until a nice golden color is achieved. Turn gently.

   Time: PT3M

4. Baste with cooking butter

   Pour the melted cooking butter over the cutlets using a spoon.

   Time: PT30S

5. Deglaze with calvados

   Add 2 tbsp calvados (or cognac or lemon juice) to the pan. Let the alcohol evaporate for 30 s.

   Time: PT1M

6. Add the shallots

   Add the shallots cut lengthwise in half. Reduce heat to medium‑low.

   Time: PT30S

7. Simmer the cutlets

   Cook for 5 to 6 minutes, turning the cutlets halfway, until the shallots are tender and lightly colored.

   Time: PT6M

8. Stir in cream and camembert

   Add 2 tbsp fresh cream then the half camembert in pieces. Stir gently until the cheese fully melts and the sauce is smooth.

   Time: PT3M

9. Season

   Lightly salt with fleur de sel and generously pepper with freshly ground black pepper.

   Time: PT30S

10. Add the chives

    Stir in half the bunch of chopped chives and mix quickly.

    Time: PT30S

11. Rest the sauce

    Remove the pan from heat and let rest for 1 minute so the sauce thickens slightly.

    Time: PT1M

12. Plating and serving

    Place the cutlets on plates, drizzle with camembert sauce and serve with the previously reheated small Sarladaise potatoes.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken cutlets: Turkey cutlets
• Instead of Butter: Margarine
• Instead of Olive oil or sunflower oil: Other vegetable oil
• Instead of Shallots: Red onion
• Instead of Calvados (or cognac or lemon juice): Cognac, White wine, Lemon juice
• Instead of Fresh cream: Liquid cream
• Instead of Camembert: Brie, Soft cheese
• Instead of Black pepper: White pepper
• Instead of Chives: Flat-leaf parsley
• Instead of Small Sarladaise potatoes: New potatoes

Equipment Needed

• Large frying pan
• Spatula or kitchen tongs
• Chef's knife
• Cutting board
• Measuring spoons
• Serving plate
• Cup or small bowl for the calvados (optional)

Critical Steps — Do Not Skip

• Achieve a nice golden color on the cutlets (step 3).
• Properly deglaze with calvados and let the alcohol evaporate (step 5).
• Melt the camembert without burning it (step 8).
• Control the cooking of the shallots so they stay tender (step 7).

Chef Tips from the Video

• Use a quality camembert, preferably aged 4 to 5 days, for a richer flavor.
• Sprinkle a little black pepper just before serving to keep its aroma fresh.
• Add a splash of lemon to the deglazing if you are not using alcohol.

Troubleshooting

Storage

Refrigerator: The sauce can be kept for 2 days in the refrigerator in an airtight container. Reheat gently over low heat.

Freezer: Not recommended to freeze the fresh cheese sauce.

Room temperature: The cutlets are best eaten immediately, but can stay at room temperature for up to 1 hour maximum.

Make-Ahead Tips

• The sauce can be prepared ahead of time and gently reheated over low heat.
• The Sarladaise potatoes can be cooked the day before and reheated in the oven or pan.