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Crispy chicken with Le Démon cheese


4 to 6 portions

Ingredients

  • 125 ml (½ cup) flour
  • Salt and freshly ground pepper
  • 2 eggs
  • 250 ml (1 cup) bread crumbs
  • 200 g (7 oz.) wheel Le Démon cheese, grated
  • 6 chicken breast cutlets
  • 5 ml (1 tsp.) Herbes de Provence
  • 2 large tomatoes, sliced
  • 500 ml (2 cups) watermelon, sliced
  • 80 ml (⅓ cup) fresh parsley leaves
  • 22 ml (1½ tbsp.) lemon juice
  • 22 ml (1½ tbsp.) olive oil

Preparation

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  • Pour the flour into a soup plate and season generously with salt and pepper. In a second soup plate, beat the eggs with 2 tbsp. (30 ml) water. In a third soup plate, mix the bread crumbs with the grated cheese.
  • Coat the chicken cutlets with flour, dip in eggs and then in the bread and cheese mixture, making sure they are well breaded.
  • Cook in a non-stick pan over medium-high heat for 4 to 5 minutes per side or until chicken is cooked through and breading is golden brown and crispy.
  • While the chicken cooks, place alternating slices of tomato and watermelon on 4 plates. Season with salt and pepper. Sprinkle with parsley. Combine the lemon juice and olive oil and drizzle over tomatoes and watermelon.
  • Place the cooked chicken on the salad and serve.

SUGGESTION

Storage

  • Uncooked breaded chicken cutlets will keep for 24 hours in the refrigerator. Cooked crispy chicken will keep for 3 to 4 days in the refrigerator. The salad should be prepared just before serving.

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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