Chick’n Francaise with Potatoes Boulangeres

Potatoes Boulangeres is a fancy way of saying Scalloped Potatoes, the difference being that scalloped potatoes typically involves a cream sauce, whereas Potatoes Boulangeres only bothers with milk and broth.  I used Delia Smith’s recipe, which you can find here. It is very simple and very delicious.  Add some greek yogurt and caperberries if you want a bit more flavour.

For the Chick’n: we used Quorn again, rattagon.  It cooked well, and did alright with the sauce, but Quorn fake chicken has a sweet taste to it.  Use Smart Cutlets, if you can.  And on a side note: the Quorn Chicken in England is so good, I don’t know what happened on this side of the pond.

Chick’n Francaise
Serves 4

4 Fake Chick’n Cutlets
1/4 Cup Flour
1 Egg
Fresh Parsley
1/2 Cup White Wine
1/2 Cup Veggie Stock
2 Tbsp Butter
1 1/2 lemons, juiced
Salt and Pepper
4 tsp Veg Oil
1 Tomato
1 Tbsp Olive Oil
Mixed Greens
Optional: Pecorino and Pine nuts

Arrange greens and diced tomatoes, and dress with olive oil, lemon and salt and pepper.  Keep cutlets frozen.  Mix flour with some fresh parsley, salt, and pepper.  Dredge chick’n in mixture and brush with egg wash.  Fry in Pan (4 tsp hot Veg Oil) for a few minutes on each side until golden.  Remove from pan and keep warm.  Wipe pan dry of excess veg oil, and throw in broth and white wine.  Cook until reduced by half.  Add lemon juice, butter, fresh parsley, salt and pepper.  When mixed pour over cutlets that hsould be placed over greens.  Garnish with pecorino and pine nuts.