Ingredients
4 chicken cutlets
1 tablespoon of mustard
3 tablespoons of grated Parmesan
2 stalks of spring onions
7 tablespoons of liquid cream (light for a good conscience, not light for gourmets)
For the parmesan sauce:
25 cl of liquid cream
80 g parmesan
2 tablespoons of cornstarch
optional: 1/2 teaspoon ground cumin or turmeric
Preparation
Step 1 - Baked Parmesan Chicken For the chicken:
Mix the mustard, the 7 tablespoons of cream, and the three tablespoons of Parmesan.
Step 2 - Baked Parmesan Chicken Brush the chicken pieces with this preparation.
Step 3 - Baked Parmesan Chicken You can add cumin to the chicken, it's also very good, but in the end, the flavor of the cumin outweighs the Parmesan too much for my taste.
Keep refrigerated for 4 hours if possible (you can also cook the chicken immediately).
Arrange the chicken on a baking sheet covered with baking paper or aluminum foil, bake at 180 ° for 15 minutes depending on the size of the chicken pieces.
Then put the oven in the grill position and cook the chicken pieces for 3-4 minutes on each side.
For the parmesan sauce:
Heat the cream, add the grated Parmesan and cornstarch, leave to thicken while stirring.
