Supremes de Volaille a la Milanaise

With all of the snow we have gotten over the past few days I have been trapped inside my apartment. Today I watched lots of HDTV and got inspired. I decided to make one of my Julia Child recipes. It is called Supremes de Volaille a la Milanaise (Chicken Breasts Rolled in Parmesan and Fresh Bread Crumbs). The recipe wanted me to saute both sides of the chicken breasts in clarified butter. Until this recipe I was unfamiliar with the concept of clarified butter, so I googled the term to find out what it meant. When you clarify butter you are simply separating the butter into two parts: 1. milk fat (which sinks when you boil butter) and 2. water fat (rises to the top in the form of a froth when you boil butter). The process of boiling the butter and removing the water fat from the butter allows the remaining butter to have a higher smoke point. Here is a picture of the clarified butter that I made. I was very proud of myself.

In addition to clarifying butter for the first time, the recipe also called for fresh bread crumbs. I have never made breadcrumbs before, but with a food processor this concept is quite easy. All you have to do is place torn bits of bread into the food processor and hold down the low speed button. The processor will grind the bread into fine crumbs perfect for baking.
Below is a copy of the recipe and a picture of the meal that I prepared.
Recipe: Season the supremes with salt and pepper. One at a time, roll them in the flour and shake off excess. Dip in beaten egg. Then roll in the Parmesan cheese and bread crumbs, patting them in place with the flat of a knife. Lay the supremes on waxed paper and allow cheese and bread crubms to set for 10 to 15 minutes. Saute on both side in clarified butter until resilient to the pressure fo your finger. Serve with brown butter sauce.

I really enjoyed making this recipe. It was fairly easy and it turned out delicous! Bon Appetit!