Chicken cutlets with cranberry sauce and Robuchon puree
5 servings
60 minutes
Chicken cutlets with cranberry sauce and puree by Robuchon is an exquisite dish that combines the tenderness of chicken mince with the rich sweet-sour notes of cranberry sauce and airy potato puree. This recipe embodies the traditions of European cuisine, where attention to texture and balance of flavors plays a key role. The cranberry sauce adds refined acidity, harmonizing with the soft cutlets, while the creamy puree provides a luxurious base to the dish. Garnishing with mint adds freshness and completeness to the flavor composition. This dish is perfect for a cozy family dinner or a festive table, allowing one to enjoy the interplay of flavors and the exquisite combination of ingredients.
1
Cut the butter into small cubes and refrigerate overnight.
- Butter: 300 g
2
Potatoes should be washed under running water, peeled, and placed in a deep pot. Then fill with water and boil over medium heat. Add salt closer to being fully cooked.
- Potato: 1 kg
- Salt: to taste
3
Pour the cranberries into a saucepan, sprinkle with sugar, and add a little water to prevent the berries from burning. Optionally, add ground cloves and star anise. Cook on low heat.
- Frozen Cranberries: 300 g
- Sugar: to taste
- Water: to taste
4
Remove the crusts from the bread and place it in a bowl, pouring cream over it until the bread is completely covered. Let it sit for five minutes.
- White bread for toast: 100 g
- Cream: 300 ml
5
Grate half an onion and two cloves of garlic into the minced meat, squeeze the bread and add it as well. If you have a meat grinder, you can pass everything through it. Add salt and pepper, and mix everything thoroughly until homogeneous. Let the minced meat rest for a while. Pour water into a bowl and, wetting your hands, shape the minced meat into patties and place them on a tray.
- Minced chicken: 500 g
- Onion: 0.5 head
- Garlic: 2 cloves
- White bread for toast: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Once the potatoes are boiled, drain the water and dry them a bit in the same pot. Then mash with a masher into a uniform mixture or pass through a potato ricer. Add salt if necessary and mix again. Heat a dry skillet, place the potato mixture in it and add cubes of frozen butter. Then on low heat start to incorporate the butter into the potatoes with a silicone spatula until you get a uniform plastic mixture. Place the finished puree in a mold and serve on a plate, garnished with two mint leaves on top. The garnish is ready.
- Potato: 1 kg
- Salt: to taste
- Butter: 300 g
- Fresh mint: 1 sprig
7
Pour the breadcrumbs into a separate dish. Heat a decent amount of olive oil in a pan. Dip the meatballs in the breadcrumbs one by one and place them in the pan, while ensuring that the previously placed patties do not burn and flipping them if necessary. Fry on medium heat until a golden crust forms on both sides. Serve in portions on a plate with mashed potatoes.
- Breadcrumbs: 100 g
- Water: to taste
- Minced chicken: 500 g
8
Dissolve half a teaspoon of starch in water and gradually add it to the cranberry until thickened. Add water or sugar to the sauce if necessary. If you have an immersion blender, place it in the saucepan and blend the cranberries with the liquid. Strain through a fine sieve, pressing with a silicone spatula to prevent seeds and skins from getting into the sauce. Drizzle cranberry sauce over the cutlets.
- Potato starch: 0.5 teaspoon
- Frozen Cranberries: 300 g
- Sugar: to taste
- Water: to taste