Chicken Fillets, Villeroy

Breaded fillets of chicken which are first cut into shapes and sauteed in chaudfroid sauce.

Take the fillets from four chickens and sprinkle them with salt and pepper; put them in fryingpan with a little butter to cook, taking care to let them be rather underdone. Place them on a board with another one on the top and a slight weight onto that; afterward cut them into shapes. Take them one at a time and dip into hot chaudfroid sauce and put them on a baking sheet at a little distance from one another. Let them get quite cool, remove the superfluous sauce, cover them first with breadcrumbs, then dip them into egg and then into crumbs again. Put a few of them at a time into a fryingpan of boiling fat and as soon as they are of a fine color take them out and put them in a circle on a folded napkin on a dish, placing a little parsley, slightly fried, in the center.