Cobb Cooker Recipes, Poultry, Vegetables

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

Gallery

INGREDIENTS 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets)
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)

 

INSTRUCTIONS

  1. Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey.  Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  5. Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  6. Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. Serve over your favourite cooked pasta

Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!