Chicken breast in parmesan-pistachio breadcrumb coating (“viennoise”) - Catering - Elle & Vire Profe
Season the chicken breasts (with salt and pepper). Marinade them for 1h30 min in some cream.
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Cooking tools:
- Steamer basket
- Instant-read thermometer
- Kitchen scale
- Rolling pin
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Refrigerator
- Saucepan
- Skillet
- Colander
- Spoon
- Plate
- Measuring cup
- Paring knife
- Spatula
Ingredients
- 10 chicken breasts
- 1 liter Excellence cooking cream 35% fat
- 100 g ground pistachios
- salt
- pepper
- 60 g Elle & Vire gourmet butter 82% fat
- 100 g white breadcrumbs
- 20 g ground pistachios
- 100 g parmesan cheese
- 700 g carrots (topped
- 40 g Elle & Vire gourmet butter 82% fat
- 40 cl chicken stock
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