Taleggio-stuffed chicken schnitzel
What are chicken Kyiv and chicken cordon bleu if not a stuffed schnitzel? This recipe takes the same approach, filling a chicken breast with a mixture of taleggio cheese, cream and sage, before sealing it up, breadcrumbing it and frying it until golden and crisp. The sharp cabbage salad on the side cuts through the richness.
Ingredients
Metric
Imperial
- 250g of taleggio, chopped
- 40ml of double cream
- 12 sage leaves, finely chopped, plus a few whole leaves to garnish
- 4 chicken breasts
- 120g of plain flour
- 2 Freshlay Farms Golden Yolker® eggs
- 180g of fresh breadcrumbs
- 40g of Parmesan, finely grated, plus extra to serve
- vegetable oil, to fry
- 40g of unsalted butter
Salad
- 1/2 small white cabbage, finely shredded
- 1 small fennel bulb, finely sliced (ideally on a mandoline)
- 1 bunch of flat leaf parsley, finely chopped
- 1 tbsp of white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 3 tbsp of olive oil
Equipment
- Piping bag and nozzle
Method
Put the taleggio, cream and sage leaves in a small food processor and pulse a few times to create a thick paste. Season with salt and pepper, then transfer to a piping bag. Put the bag in the fridge to firm up a little while you prepare the chicken
- 250g of taleggio, chopped
- 40ml of double cream
- 12 sage leaves, finely chopped, plus a few whole leaves to garnish
Take a chicken breast and, using a very sharp knife, cut a pocket into the thickest part. Make sure you don’t cut all the way through. Repeat with the remaining breasts
Put each breast between 2 sheets of baking paper and use a rolling pin to gently bash them flat, taking care not to break through the pocket. It’s more important that the chicken is evenly thin throughout than it being super thin. Season both sides with salt and pepper
Pipe the taleggio mixture deep into the centre of each pocket, filling it as much as you can but ensuring there is around a 2cm border along the entry of the pocket. Use your fingers to ensure the filling is distributed evenly. Put the stuffed chicken breasts onto a tray and into the fridge for 10 minutes to firm up
While the chicken chills, put the flour on a shallow plate, the beaten egg on a second and the breadcrumbs and parmesan on a third
- 120g of plain flour
- 2 Freshlay Farms Golden Yolker® eggs
- 180g of fresh breadcrumbs
- 40g of Parmesan, finely grated, plus extra to serve
Dust each chicken breast in flour, shaking off the excess, then dredge in egg and breadcrumbs, paying particular attention to the pocket opening. Dredge in egg and then breadcrumbs again to ensure a complete seal. Put them back in the fridge while you prepare the salad
Put the cabbage, fennel and parsley in a bowl. Whisk together the vinegar, mustard, sugar and olive oil in a separate bowl with a pinch of salt and pepper. Set both aside to dress just before serving
- 1/2 small white cabbage, finely shredded
- 1 small fennel bulb, finely sliced (ideally on a mandoline)
- 1 bunch of flat leaf parsley, finely chopped
- 1 tbsp of white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 3 tbsp of olive oil
Heat a large frying pan over a medium heat and add enough vegetable oil to generously coat the base. Add the butter and, once foaming, add the schnitzels (you’ll probably need to work in batches). Cook for 5 minutes each side, basting regularly. Turn the heat down if the breadcrumbs are starting to turn too dark. Drain on kitchen paper once golden all over
- vegetable oil, to fry
- 40g of unsalted butter
To serve, put a schnitzel on each plate with the dressed cabbage salad alongside. Fry a few extra sage leaves in the pan until they crisp up, then put them on top of the schnitzel with some grated parmesan
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