Wednesday, April 11, 2012

Walnut Chicken with Gorgonzola-Dried Cranberry Sauce

Ingredients (I eyeball everything):
-boneless chicken cutlets
-about 2-4 cups of walnuts
-panko bread crumbs, about same amount as walnuts
-vegetable oil
-palmful/tablespoon of dried sage
-pinch of paprika
-flour for dredging & rue
-3 eggs
-about half stick of butter
-heavy cream
-gorgonzola cheese
-handful and a half of dried cranberries

Walnut-crusted Chicken:
In a frying pan, fill a good inch of vegetable oil and set on medium heat
Put the walnuts in the food processor and turn them into crumbs. Combine them with panko in a bowl and start the breading station steps-
3 bowls for 1-flour (mixed with S&P, paprika, and dried sage), 2- 3 eggs whisked, and 3- walnut-panko breading
once the oil is hot enough, start frying for about 5-10 minutes- depending the thickness of the cutlet/breast. Work in batches if needed
Heat the oven to 350° and set a cooling rack in a cookie sheet to place the cooked chicken to keep them warm while cooking other batches and cooked through. If all done, have paper towels ready to drain the oil and let them rest for a few minutes

Gorgonzola-Dried Cranberry Sauce:
In a medium sauce pan, make a rue with butter, flour, and about a cup of heavy cream. Add gorgonzola cheese and whisk till melted. If it's too thick, add more heavy cream. Add in little salt, average pint of pepper, pinches of nutmeg and dried sage, and dried cranberries.

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