Michel Richard: Today, I am going to show you how to make a beautiful dinner.
First, we got to remove the fat from the chicken breast. Here I have a piece of plastic film. I am sintering the meat with salt and fresh ground pepper and I place the meat and then I am going to wrap it almost like a sausage. I am going to keep it tight. See, that looks good. It's nice!
Now we are going to poach it for half an hour at 140 degrees. You should do that a day before the celebration as it's going to be spending one day or one night in a fridge and now we are going to finish it.
This is a day-old bread and I removed the crust. This is a nice Italian bread or French bread if you want. I need to glue my bread crumbs to the chicken. For that I am going to use 1 ounce or 2 ounces of chicken, a little bit of salt, a teaspoon of curry and I am going to add a little bit of milk.
All right! There we are. It should be ready. I need to remove the plastic from the chicken. You dry the chicken and you want to make sure that the pure is going to stick to the chicken.
We fry it for at least five minute; cook at 350, it would be perfect. Look at it, when you fry it, it is so crispy. The texture is so fabulous. I think the main ingredient of the dish we made today is clove, you can't cook without clove. Bon apptit!