Chicken breaded cutlet with spicy curry sauce

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Prepare a sound and nutritious meal for your family (quick “n” easy, perfect after a long day at work).

Make this crunchy chicken, buttery potato puree, and a rich, warmly spiced sauce and show off your culinary knowledge, playing with all the ingredients and the kitchen utensils and surprise your friends or family serving the perfect meal.

Chicken Breaded Cutlets With Curry Sauce

Spiceupwithkira
Crunchy chicken Cutlets, buttery potato puree and a spicy curry sauce is all you need after a long day at work.
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Course Main Course
Servings 4 people

Ingredients
  

Potato Puree

  • 1,5 kilo potatoes
  • 100 ml cream
  • 50 g butter
  • 1 teaspoon salt
  • 1 pinch of nutmeg

Chicken Cutlet

  • 2 chicken breasts
  • 1 egg
  • 100 g flour
  • 150 g breadcrumbs

Curry Sauce

  • 1 tablespoon olive oil
  • 2 onions chopped
  • 6 carrots (350 g)
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • 500 ml vegetable stock
  • 2 laurel leaves

Instructions
 

Step 1

  • Peel 1 kilo of potatoes and cut them in half horizontally. Wash them and put them in a pot (large enough that the pot is 1/2 to 3/4 full to allow for slippages) and cover them with cold water. Add 1/2 tablespoon of salt.
  • Once the water starts bubbling (boiling point has been reached) , lower the heat to medium and simmer the potatoes for about 20 minutes or until the blade of a knife inserted in the potato goes easily through it.

Step 2

  • Cut each chicken breast in half lengthways, creating four fillets (totaling 8). Put each fillet between two sheets of baking parchment and beat with a meat hammer to an even thickness.
  • Prepare three seperate bowls each with flour, eggs and breadcrumbs., then season it with spices. Scoop one chicken fillet in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat for the remaining chicken fillets.

Step 3

  • Heat the olive oil in a saucepan and sizzle the onion for 5 mins, add the carrots and cook for a few mins more.
  • Add the flour and stir it. Then pour in the vegetable stock. Add the curry powder and laurel leaves. Cover and simmer for 10 mins until the carrot is soft. Take out the laurel leaves.
  • Tip the sauce into a blender and blend until creamy smooth (or use a hand blender). Season to taste. (Can be made up three days ahead and chilled or frozen for up to three months.)

Step 4

  • Heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. 
  • Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

Step 5

  • Press the potatoes through a potato press. Bring the cream to a boil and add in a stream to the potato mix, until completely absorbed. Depending on the moisture level of your potatoes you might need to adjust the quantity of cream, you don't want a solid purée or a runny one. So go slowly at the end to make sure you get the right consistency. If you need to add more cream, make sure you add it hot.

Step 6

  • Place the puree on a plate. Cut the cutlet into stripes and drape it on the plate. Pour generously the sauce and enjoy every succulent morsel!
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