BY AUDREY COSSON
Preparation: 24 minutes. Cooking: 10 minutes.
2 fillets Périgord free-range chicken
100 g fine breadcrumbs
50 g flour
A few sprigs of thyme
For the sauce:
20 cl liquid crème fraîche
20 g freshly grated Parmesan cheese
1 egg yolk
50 g anchovies in olive oil
1 clove of garlic
1 tsp cider vinegar
1 tsp curry powder
Fleur de sel, freshly ground pepper
Peel the garlic clove and remove the germ. Put the Parmesan cheese, egg yolk, drained anchovies, garlic clove and cider vinegar in the bowl of a blender and blend to a paste. Pour into a bowl, add the crème fraîche and whisk to mix well. Season with the curry powder, fleur de sel and pepper. Put in the refrigerator.
Cut the chicken fillets into small bites. Roll them one by one in the flour, then in the beaten egg and finally in the breadcrumbs.
Push them onto a small skewer.
Heat a little olive oil in a frying pan over a high heat and then add the skewers, sprinkled with thyme leaves. Brown on each side and then remove from the heat. Season with salt and pepper.
Serve the skewers immediately with the Caesar sauce.
Stylisme : Lucie Dauchy
What to drink with it?
DRY COTES DE DURAS
This white wine is not just good with fish or seafood! Delicate and seductive, it energises this chicken dish with its slightly spicy notes.
A cheerful, fun recipe seeks a wine with the same spirit… An excellent pick with this Bergerac rosé of great character, similarly fruity and flowery!