Sort ingredients
colbster
QR Code
Listen
Pdf
With the tip of a boning knife, butterfly each breast like Chef demonstrate in the video.
Pound it and stuff with ham and cheese and using a film warp into a nice roll like in the video and refrigerate for one hour to solidify.
Dip each breast in flour, then eggs and finally in the panko mixture. AGAIN BE SURE TO REFRIGERATEeach breast at least an hour and let them firm up. It will be much easier to manipulate for breading.
In a sauté pan, heat oil until 365 degrees. Add breasts and sauté on both sides until light golden brown. Place in oven and cook for additional 10 minutes. Remove and let rest for 5 minutes before serving.
Meanwhile, make the Sauce.
In a saucepan heat the butter when hot add shallots and sauté really well, until light golden brown. Add the 1 tablespoon green peppercorns, tarragon, and Madeira or Port wine. Add stock and black pepper and cook for 10-15 minutes.
Strain through a fine sieve. Add more green peppercorn and cracked black pepper. Add cream and Cognac then reduce to the correct consistency.
You may have to add a little corn starch diluted with water if necessary and add butter at the last minute just before serving.