Chicken Cutlets in Oolong Kombucha Cream Sauce
Chicken Cutlets in NessAlla Oolong Kombucha Cream Sauce
- 4-5 thinly pounded chicken cutlets
- 1 cup NessAlla Oolong Kombucha
- 1 1/2 teaspoons kosher salt
- Fresh cracked pepper
- 2 tablespoons soy sauce
- 1 tablespoon sliced ginger
- 1 cup all purpose flour
- 3 tablespoons olive oil
- 3 tablespoons NessAlla Oolong Kombucha
- 2 tablespoons sour cream
- 1 tablespoon chopped parsley
In a dish and add the kombucha, soy sauce, ginger, salt and pepper and whisk. Then, add the chicken cutlets and marinated for about 20 minutes. After 20 minutes, take the cutlets out of the marinate and pat them dry.
Add the flour in a separate dish and take the chicken cutlets and lightly dust each cutlet with flour. Pat out the excess flour. Heat a large saute pan with oil. Then, add the flour-dusted chicken cutlets and fry them until golden brown. Repeat for all the cutlets.
After all the cutlets have been cooked, set them aside. Take the saute pan and with add the remaining NessAlla Oolong Kombucha and scrape the bottom of the pan with a wooden spoon or spatula and let the liquid reduce. Turn of the heat then add the sour cream. Stir and incorporate the sour cream until it creates a thick sauce and add the chopped parsley.
Serve on top of the chicken cutlets and serve.