chicken sous-chef is a comfort-food traditional of crispy breadcrumb-crusted boneless, skinless rooster breasts wrapped round thinly-sliced ham and melted cheese. The dish, which is Swiss in origin—a spinoff of schnitzel—takes its identify from the French time period “sous-chef” in reference to the vast blue ribbon worn by members of the very best order of knighthood, L’Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. In line with Larousse Gastronomique, “the time period has since been utilized to meals preparation to a really excessive customary and by excellent cooks.” It’s additionally the origin of the blue ribbon as first prize seen at county gala’s and cooking contests the world over.
However you don’t must be a high chef to arrange this simple rooster sous-chef recipe—we promise. Getting the rooster to the correct thickness, although, is important. To keep away from tearing the meat, pound it with a meat mallet or rolling pin in a glancing (diagonal) movement fairly than straight down, working from the middle of the breast to the sting. Inserting each bit of rooster between two items of plastic wrap or parchment earlier than flattening will help keep order. An instant-read thermometer additionally is useful on this recipe, permitting you to verify the doneness of the cutlets with out slicing into one.
To steadiness its richness, serve rooster sous-chef with a zippy salad of shaved radishes with mint and walnuts, or peppery greens like arugula or mizuna wearing a tangy Dijon mustard French dressing.
Editor’s notice: This recipe is from the 2019 version of the “Pleasure of Cooking,” our February 2020 Cookbook Membership decide.