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Chicken cutlets with camembert sauce, served with Sarladaise potatoes
Golden chicken cutlets, topped with a silky camembert, cream and shallot sauce, served with small Sarladaise potatoes. An express French recipe, perfect for a quick and indulgent dinner.
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Critical Success Points
- • Achieve a nice golden color on the cutlets (step 3).
- • Properly deglaze with calvados and let the alcohol evaporate (step 5).
- • Melt the camembert without burning it (step 8).
- • Control the cooking of the shallots so they stay tender (step 7).
Safety Warnings
- • Calvados is flammable; keep open flames away from the pan.
- • Handle the very hot pan with care to avoid burns.
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