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1
Just before sauteing, sprinkle the supremes with salt and pepper, roll them in the flour, and shake off excess flour.
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2
Pour clarified butter into skillet to a depth of about 1/16 inch.
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3
Set over moderately high heat.
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4
When the butter begins to, deepen in color very slightly, put in the supremes.
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5
Regulate heat so butter is always hot but does not turn more than a deep yellow.
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6
After 3 minutes, turn the sapremes and saute on the other side.
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7
In two minutes, press tops of supremes with your finger.
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8
As soon as they are springy to the touch, they are done.
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9
Remove to a hot platter, leaving the butter in the skillet.
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10
Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two).
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11
Immediately remove from heat, sir in parsley and lemon juice, and taste for seasoning.
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12
Pour over the supremes and serve.
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13
VARIATIONS
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14
Brown Deglazing Sauce with Wine
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15
1 Tb minced shallot or green onion
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16
1/4 cup port or Madeira
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17
2/3 cup brown stock or canned beef bouillon
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18
2 Tb minced parsley
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19
After removing the sauteed supremes, stir minced shallot or onion into skillet and saute a moment.
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20
Then pour in the wine and stock or bouillon and boil down rapidly over high heat until liquid is lightly syrupy.
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21
Pour over the supremes, sprinkle with parsley, and serve.
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22
Deglazing Sauce with Truffles
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23
1 minced canned truffle and the juice from its can Ingredients for the preceding brown deglazing sauce minus the parsley
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24
After sauteing the shallots or onions, as in the preceding master recipe, add the wine, stock or bouillon, and the truffle and its juice.
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25
Boil down liquid until syrupy, and pour over the supremes.
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26
Supremes de Volaille a la Milanaise (Chicken Breasts Rolled in Parmesean and Fresh Bread Crumbs)
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27
4 supremes (boned breasts from two fryers; see Notes)
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28
1/4 tsp salt
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29
Big pinch of pepper
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30
1 cup flour spread on an 8-inch plate
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31
1 egg, 1/8 tsp salt, and 1/2 tsp olive oil beaten together in an 8-inch soup plate
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32
1/2 cup freshly grated Parmesan cheese and 1/2 cup fine, white, fresh bread crumbs mixed together in an 8-inch dish Ingredients for brown butter sauce, master recipe
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33
Season the supremes with salt and pepper.
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34
One at a time, roll them in the flour and shake off excess.
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35
Dip in beaten egg.
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36
Then roll in the cheese and bread crumbs, patting them in place with the flat of a knife.
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37
Lay the supremos on waxed paper and allow cheese and bread crumbs to set for 10 to 15 minutes or several hours.
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38
Saute on both sides in clarified butter until resilient to the pressure of your finger.
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39
Serve with brown butter sauce as described in the master recipe.
