Almond Chicken Meunière

If I make a compilation of my Dorie-related posts it can very well be named `Chronicle of a Substitution´.

This week´s FFWD recipe is Almond Flounder Meuniere, from Around My French Table.

As you see, I already have the recipe name wrong. Because I have to substitute, again!

I avoided other fishy posts altogether, the sardine and crab recipes, but this I was excited to do with chicken breasts fillets. I knew what this dish was about, since I cooked it a few times. But of course never ate it. I was by myself tonight, so fish was completely out of the question. At least I didn´t have to put up with the residual smell in the kitchen. It reminds me of cigarettes, you know, the lingering smell being the worst part. Not that I smoke. But still.

Anyway, this is a good, very good recipe. Fast, easy, and almost light despite the butter. The chicken fillets are first brushed (with a pastry brush!) with egg yolk and then breaded in a mixture of ground almonds, a bit of flour, lemon zest, salt and pepper. Then everything is lightly fried in butter. The amount is minimal really. Just so that it doesn´t stick to the pan. And that´s that. Serve it with lemon wedges, toasted almonds and parsley. Though it´s usually served with boiled potatoes, I added some arugula with lemon and olive oil to keep it a bit fresh. The chicken was juicy, lemony and nutty. I enjoyed it so much.

A piece of breaded meat, fish or chicken  is nothing new here. We practically grew up eating it. But our `milanesas´ are fried in oil. And so they get extra crispy. Then you put them between two slices of good bread, a little seasoned mayonnaise, lettuce, tomato and you have a sandwich so good you´ll never forget it.

That´s obviously what I intended to do initially. But there was no bread in my house. I´ll have to come back to you with that version. And I will, soon.