Creamy Gochujang Chicken and Smoked Bacon Cutlet

Creamy Gochujang Chicken and Bacon recipe


About The Recipe

 

Savor the rich and comforting flavors of this Creamy Gochujang Chicken and Smoked Bacon Cutlet. This recipe is a harmonious blend of Western and Korean culinary traditions, featuring tender chicken cutlets and smoky bacon in a luscious Gochujang cream sauce. The chicken is seasoned and pan-fried until golden and crispy, then layered with smoked bacon, adding a depth of flavor and richness to the dish. The star of the recipe is the creamy Gochujang sauce – a unique combination of the spicy, umami-packed Korean chili paste with a smooth, velvety cream base. This sauce envelops the chicken and bacon, creating a dish that is indulgent, flavorful, and utterly satisfying. It's a perfect meal for those chilly evenings when you crave something hearty and comforting. This dish is a testament to the versatility of Gochujang, showcasing how it can be used to elevate and transform familiar dishes into something extraordinary.

 

  • 2
  • 15 MIN

Directions

  • Melt 10 gram of butter in a large skillet over medium heat.
  • Add onions and garlic and cook, stirring occasionally for approximately 4 minutes.
  • Add sliced mushrooms and cook for another 3 minutes.
  • Stir in heavy cream and gochujang.
  • Bring to a boil, reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes, keep warm until ready for use.
  • Season the chicken with salt and pepper.
  • Place 2 sage leaves on each breast and top with sliced bacon on top.
  • Press the bacon to help it adhere to the chicken.
  • Sprinkle the chicken with flour, shaking off the excess.
  • Heat a large skillet, and add the oil along with the remaining 10 gr of butter. Place chicken breasts in a pan with prosciutto side up.
  • Cook over high heat for 3 minutes on both sides or until chicken is cooked thoroughly
  • Serve chicken breast with gochujang cream sauce

Ingredients

  • Salted butter 20 gr
  • Onion, finely chopped 5 gr
  • Mushroom, sliced 40 gr
  • Heavy cream 120 gr
  • O’Food Gochujang Korean Chili Sauce 15 gr
  • Sage 8 leaves (dry rubbed sage may be used to replace fresh sage leaves)
  • Chicken breast medium size 4 pieces
  • Salt to taste
  • Ground black pepper to taste
  • Smoked bacon 4 slices
  • Flour to dust
  • Canola oil 10 ml
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