Suprême de volaille au Parmesan (Parmesan-Coated Chicken Suprêmes on Polenta Croûtons)

Ingredients

• chicken suprêmes
• beaten egg
• grated Parmesan
• butter
• polenta
• clarified butter
• Beurre noisette

Instructions

1. Dip the suprêmes in seasoned beaten egg and roll them in grated Parmesan.
2. Cook them in butter.
3. Cut croûtons of polenta to the same shape and size as the suprêmes and colour them in clarified butter.
4. Arrange the suprêmes on the polenta croûtons.
5. Just before serving, sprinkle with a thread of Beurre noisette.