Coupez les blancs de poulet cuits sans peau en larges lamelles. Préparez un bol avec 2 jaunes d’œufs battus salés, une assiette avec 150 g d’emmental râpée et une assiette avec 100 g de chapelure.
Passez les morceaux de poulet dans le jaune d’œuf, puis roulez-les dans l’emmental. Pressez pour bien faire adhérer, puis passez-les dans la chapelure. Posez dans une assiette et réservez au congélateur 20 minutes.
Dans une poêle, faites dorer à feu doux la moitié du poulet avec 1 c. à soupe d’huile et 20 g de beurre. Tournez-les pour qu’ils cuisent de tous les côtés. Réservez sur une grille et renouvelez l’opération avec le reste du poulet. Égouttez sur du papier absorbant.
Notes
Note de Plaisirs Fermiers :
Préférez le poulet fermier de la Bonne Volaille !
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