Chicken cutlets Alsace stuffed, tagliatelle of vegetables – A recipe for summer chef Didier Schieber

Director of restaurants of the company alsatian Hager, Didier Schieber also ensures a role of ambassador of taste and referent culinary within his company, The Alsatian Restoration. Manager very demanding, and it takes his teams to excellence and each day with them, the challenge of making good and even very good, in a context of catering. Despite large volumes to manage, 750 covered, on average, Didier Schieber and his staff make the happiness of their guests from the daily. Bloom in his work, the Leader fully shares the values of The Alsace and in particular, its commitment to cook a maximum of local products through her approach ” We are of Alsace “.
His recipe for summer chicken cutlets prepared exclusively with local products and of season attests. It also reflects his love of nature and of the wild plants in his cuisine.

recette de suprême de poulet d'Alsace estival par Didier Scheider

Chicken cutlets Alsace stuffed with basil pesto and mozzarella, tagliatelle of summer vegetables

  • Preparation time 30 min

  • Time of cooking 25 min

  • Total time 55 min

  • Servings 4
  • 4 chicken cutlets
  • 80 g of mozzarella
  • 80 g of dried tomatoes
  • 60 g of grated parmesan cheese
  • 12 g of fresh basil
  • 12 g of pine nuts
  • 200 g of carrots
  • 160 g of eggplant
  • 200 g of zucchini
  • 80 g of fresh tomato
  • 200 g turnip
  • 75 cl of vegetable broth
  • Olive oil
  • Balsamic
  • Salt pepper
  1. Make a pesto of basil (or other herb : e.g. oregano) mixing the basil, the parmesan, the pine nuts and the olive oil to obtain a paste easy to spread.

  2. Chop the mozzarella and crush the tomato. Mix-the. Season with salt and pepper.

  3. Cut the chicken cutlets to the open portfolio. Flatten on a sheet of cling film, season with salt and pepper.

  4. Spread a layer of pesto on each scallop and continue with the mixture of mozzarella and sun dried tomatoes crushed. Roll the cutlet gently and make a tube in cling film. Carefully close.

  5. Cook the chicken cutlets to 63° (the end of cooking to 65°) in the steam oven. Otherwise, 20 minutes to a small simmer in a vegetable broth.

  6. Cut to the mandolin vegetables in the form of tagliatelle and cook in a vegetable broth slightly acidic (with the juice of 1 half lemon) for 2 minutes in order to preserve their crispness.

  7. Filter and discard them in a pan where you have previously melted the butter. Add a little broth, cook the tagliatelle of vegetables for a few minutes to shine.

  8. Cut the chicken cutlets on the bias, place them harmoniously on the plate. Add the tagliatelle of vegetables. Decorate with nasturtium flowers.

  • For more flavor yet, Didier Schieber completes his seared of a salt of young shoots of fir : crushing the young shoots of the fir and alternate successively coarse salt of guérande and fir (1 c. s of young shoots of fir + 1 c to s of big salt of guérande).
  • You can accompany this dish with a slurry of carrots : cook carrots sliced English (salted boiling water) or in a vegetable broth for about twenty minutes. Mix with a little water or broth, and a drizzle of olive oil. Adjust the seasoning. You can also flavour your broth in the mixing finely with a few nasturtiums.
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