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Chicken Fillet Breaded Cutlet



Cooking methods

  • In the pan

    3 min

  • In the oven

    8 min

 AIA selects the finest chicken breasts, carefully processed using a procedure that leaves the flavour and texture unaltered. Serve the AIA LaViennese:

BROWNED IN A PAN: 3 minutes
To serve the LaViennese hot and golden-brown, add a drizzle of oil or dab of butter in a non-stick pan and cook for 3 minutes, turning it over several times.

OVEN-CRISPED: 8 minutes
Pre-heat the convection oven to 220° and arrange the LaViennese in a baking dish; do not season. Place the dish in the pre-heated oven for 8 minutes, turning it over at the halfway point.

Place the LaViennese in a non-stick pan and brown with 45g di butter for 3 minutes, turning frequently. When done, place the LaViennese on paper towels, season with a pinch of salt and a few drops of lemon juice. Boil the potatoes with the skins on, peel them and allow to cool before slicing them. In another non-stick pan, brown some minced onion and cubed speck in oil and a splash of water. Add a nub of butter and add the sliced potatoes. Brown the potatoes well, turning them over several times and adding a pinch of salt at the very end. Serve the LaViennese and the potatoes together on a plate and garnish with a sprig of parsley: guten Appetit!

Crispy frying - the secret to cutlets

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