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Chicken fillet Parisian style

Chicken breast in Paris is a juicy fillet in delicate breading without breadcrumbs, as is the case in a traditional cutlet. It is a soft and delicate dinner meat that is also liked by children, which is why it should be a must on the menu of every family restaurant.

Parisian chicken fillet is great diversifying the menu, a must for bars and restaurants. The Parisian chicken fillet is on the outside soft and golden, and inside deliciously substantial and juicy. Its preparation in large quantities in a catering establishment, restaurant or canteen is a time-consuming task. Yes, it is worth the effort, but not every restaurateur can afford it, whether because of the limited number of cooks, space for frying, or logistical difficulties with regular deliveries and storage of meat in raw form. But what are companies like us for, producers and suppliers of deep-frozen poultry meat products, made from high-quality ingredients, accompanied by aromatic spices?

Renowned supplier of ready-made products for gastronomy

As a renowned company that has been supplying our customers with ready-made poultry products for years, we recommend ready-made Parisian poultry fillet for restaurants in a wheat flour breading version, i.e. Aves chicken cutlet. Our cutlets, after defrosting, are ready to be heated or fried in a pan, oven, fryer or microwave. The Aves poultry cutlet is perfect as a Parisian chicken cutlet. Its juicy meat has a distinctive flavour and brings to mind home cooking.

Parisian chicken cutlet with leek salad

Ingredients:

Aves chicken cutlet in wheat flour breadcrumbs
potatoes
Butter
Green onion
Carrot
By
Apple
Mayonnaise
Sour cream 18% or natural yogurt
Salt and pepper

A method of preparing:

1. Peel the potatoes and boil them in salted water.

2. In the meantime, prepare the leek and carrot salad: rinse the leek and cut into thin strips, place them in a sieve and pour boiling water over them to make the taste milder. After peeling, place the carrot and apple in a food processor, choosing a grater with large holes. Then place the vegetables in one bowl. Add the cream or yogurt, salt and pepper to taste. Chill in the refrigerator for 20 minutes.

3. Fry the Aves cutlets in heated butter in a pan.

4. We serve mashed potatoes with fried cutlets and a leek and carrot salad.

Chicken fillet in Parisian style

Ingredients:

Chicken breast
eggs
Wheat flour
Oil
Salt, pepper
Chopped parsley
Rice
Iceberg lettuce
Vinaigrette sauce

A method of preparing:

Wash the meat, cut it crosswise into small cutlets.
Place the meat on a board, pound it gently, salt and pepper it.
We break the eggs, mix them with a little flour. We dip the prepared chicken pieces in the breading on all sides.
Fry the cutlets on both sides in a heated pan with oil.
In the meantime, cook the rice and prepare the iceberg lettuce salad with vinaigrette dressing.
We serve Parisian chicken breast sprinkled with chopped green onion with rice and salad.

Parisian chicken fillet is a universal and attractive proposition that perfectly fits the needs HoReCa sector. Add Parisian chicken fillet to your offer or prepare it at home and see how easy it is to combine the convenience of preparation with a unique taste!

Discover more inspiration: Minced cutlet in mushroom sauce