Prepared chicken fillet according to the recipe that is common in Dijon (France), try it too

So that the fillet pieces of chicken breast are not fibrous and dry, they must be kept in the correct marinade - rather fatty and deeply penetrating into the meat fibers. Below are the optimal components for it. In addition, the meat must be properly roasted to give it a savory flavor. The recipe given here is common in Dijon, whose residents believe that only in their region the most fragrant mustard grows, thanks to which any product acquires an appetizing smell.

Ingredients:

• 60–70 ml of vegetable oil, preferably refined sunflower oil • 400–450 g of white chicken fillet;
• 300 ml of highly carbonated water;
• 180 g of 67% mayonnaise;
• 10-15 grams of any salted chicken seasoning;
• 20 g of Dijon mustard;
• 120 g of coarsely ground bread crumbs;

How to cook

Cut the washed fillet into long plates. Wash them out. Fill with soda containing mayonnaise. Season. Leave in the cold for about 3 hours.

Sprinkle with breading.

Put mustard seeds in heated oil.

After 2–3 minutes, place the loin pieces into the roasting pan. Fry over high heat. Taking into account the inversion, the heat treatment lasts about a quarter of an hour.

Homemade pickled and pickled preserves, sauerkraut, capers, olives go well with this dish.