Cutlet a la "Cordon Bleu" with mushroom duxelles and potato gratin

Description

I recorded this recipe from TV while watching the Ukrainian version of "Master Chef", which I could have become a participant in if the events in Ukraine had not begun ... The dish was prepared by the leading chef of this culinary show, Hector Jimenez Bravo.

Cooking

Step 1

Remove two fillets from the chicken breast frame. Cut off the small fillet and remove, use only the large fillet. In the thick part of the fillet, carefully make a deep incision, cut through the pocket without cutting through the breast. Mix the mixture of spices (to taste) with the narsharab sauce, coat the prepared fillet with this marinade, put it in the refrigerator to marinate.

Step 2

Grate hard cheese. Prepare the sauce for the gratin: sauté the garlic chopped with a knife, add 1/2 of the cream, heat, salt, cover and remove from heat.

Step 3

Cut the potatoes into thin slices and soak them in cold water (15 minutes). Drain the water, dry the potato slices. Lay the potato slices in rows (overlapping lengthwise and across) in a mold greased with butter. Salt each layer of potatoes and sprinkle with black ground pepper - to taste. You should get 4-5 layers of potatoes. Pour the sauce over the potatoes and put in the oven preheated to 180 degrees for 30 minutes. 5 minutes before readiness, sprinkle grated cheese on top of the gratin and return to the oven, continue baking until a golden cheese crust forms on the surface of the gratin.

Step 4

For duxelle: saute finely chopped onion in butter, add mushrooms chopped with a knife; simmer for 5-10 minutes - all moisture should evaporate; add wine, thyme, salt and nutmeg, stir. Reduce heat and cook, stirring occasionally, until duxelle is reduced and thickened (about 15 minutes). Toward the end of the cooking time, the mixture will become dry; it must be constantly stirred to prevent burning. Add chopped parsley and cool to room temperature.

Step 5

Fill the pocket in the chicken fillet with mushroom duxelle, but so that the filling does not come out. Plug the hole with toothpicks. Quickly fry chicken cutlets in a pan in well-heated vegetable oil on both sides over high heat. We do not set a goal to fry the cutlets completely. You just need to "seal" the juice inside the meat and form an appetizing crust. Transfer the fried fillet to a baking dish and send it to the oven preheated to 180 degrees for about 15 minutes.

Step 6

Prepare classic béchamel sauce using 1 tbsp. l. butter, 1 tsp. flour and the rest of the cream.

Step 7

Serve: Remove the toothpicks from the cutlet, cut the cutlet in half and put it on a plate. Using a culinary ring, lay out a portion of the gratin; Drizzle the cutlet with bechamel sauce.