Knusprige Hühnerbrust mit gehobeltem Blumenkohl

Crispy Chicken Breast with shaved Cauliflower

Pane-bistecca

I have a favorite dish here in Manila at a restaurant, and that is crispy chicken breast with shaved cauliflower!

Their chicken breast isn’t quite as crispy as mine, but they make the cauliflower much better than I do. So, it balances out.

I’m still trying to figure out exactly how they make the cauliflower. It’s not raw, but it’s not completely cooked through either. I gave it a try here, and although the dish isn’t quite the same, it tasted wonderful!

Prep time

15 min

Cooking time

25 min

Portions

Total time

40 min

Ingredients

4 Chicken Breasts
Salt and Pepper
Paprika
Chili
100 g Flour
30 g Breadcrumbs
50 g Butter
½ Bunch Parsley
4 Garlic cloves, chopped
50 g Butter
1 Cauliflower, shaved
100 ml Vegetable Broth

Instructions

Step 1

Cut diamond shapes into the top of the chicken breasts (do not cut all the way through!). Then season well.

Step 2

Put the flour in a bowl and mix with the breadcrumbs. Coat the chicken breasts well and make sure the cuts are also coated.

Step 3

Then fry the chicken breasts in the first 50 g of butter on both sides. Once they are nicely browned, add the garlic and parsley with the second 50 g of butter and fry well on both sides. Yes, it’s a lot of butter, but you won’t regret it!

Step 4

Meanwhile, heat some oil in a large pan and add the sliced cauliflower, stirring immediately! Add the stock and season, then cook until heated through!

Step 5

Serve the breasts with the cauliflower and the cooked butter with garlic and parsley.

Notes

A delicious dish! Here are more Cauliflower dishes!

Knusprige Hühnerbrust mit gehobeltem Blumenkohl