King Chicken Cutlet with Roasted Pumpkin
Main Dishes • Russian
Description
King Chicken Cutlet with Roasted Pumpkin
Ingredients
- Lard 0 oz
- Onion 0 oz
- Vegetable Oil 0 fl oz
- Pumpkin 0 oz
- "Petelinka Thigh Fillet" 10 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- 33% Cream 0 fl oz
- Ice 0 oz
- Carrot 0 oz
- Courgette 0 oz
- Leek 0 oz
- Ghee 0 oz
- Orzo Pasta 5 oz
- Apple 0 oz
- Mustard Greens 0 oz
- Honey 12 teaspoons
- Meyer Lemon Juice 6 teaspoons
- Tomatoes 1 piece
- Fresh basil leaves 0 oz
Step-by-Step Guide
Step 1
Cut the lard into cubes and freeze briefly. Dice the onion and sauté it in 20 ml of vegetable oil.
Step 2
Peel the pumpkin, remove the seeds, and cut it into cubes. Place the cubes on a piece of foil and drizzle with 10 ml of vegetable oil. Fold the foil into a pouch and place it in the oven for 15 minutes at a temperature of 150°C. Allow to cool in the refrigerator.
Step 3
Combine the roasted pumpkin with the chicken fillet, bacon, and sautéed onions, then pass the entire mixture through a meat grinder.
Step 4
Add salt, pepper, cream, finely crushed ice, mix well, and let it sit in the refrigerator for 30 minutes.
Step 5
Beat the minced meat and shape it into a flat patty. Fry in vegetable oil (20 ml) on both sides, then finish cooking in the oven at 180°C for 20 minutes.
Step 6
Dice the carrot, zucchini, and leek, then sauté them in clarified butter.
Step 7
Add the cooked pasta, salt, and mix everything thoroughly.
Step 8
Bake the apples in the oven at 180°C (350°F) for 20 minutes. Remove the skin and core.
Step 9
Add mustard, honey, and lemon juice to the flesh and mix well.
Step 10
Place the tomato on a baking sheet lined with parchment paper, drizzle with vegetable oil, season with salt, and roast in the oven at 180°C (350°F) for 10 minutes.
Step 11
Place the chicken cutlet on a plate, next to it add a side of pasta with vegetables, and a baked tomato topped with a sprig of basil.
Step 12
Serve the apple-mustard sauce separately in a small sauce dish.
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