After the challenge of low-cost gastro recipes, the competition requires technique, precision and rigor. In the April 1 episode of Top Chef, the candidates had to confront the requirements of the Meilleur Ouvrier de France competition. Among the notable dishes, Louise and Nicolas’s English-style breaded poultry stands out for its perfect mastery and creativity.
Ingredients for 4 people
Poultry
- 2 poultry legs
- 2 poultry supremes
- 1 white onion
- 1 clove of garlic
- fresh chervil
English breading
- flour
- 2 Å“ufs
- breadcrumbs
- cooking oil
Trim
Aromatic oil
Preparation of breaded poultry Top Chef style
Step 1: Make the poultry stuffing
Finely chop the thigh and the chicken breast.
Add :
- chopped white onion
- garlic
- le cerfeuil haché
The advantage: mixing thigh + supreme allows you to avoid a stuffing that is too dry.
Form a homogeneous stuffing.
Step 2: Form the poultry cones
Place a large spoonful of stuffing on baking film.
Roll into a cone shape (ballotine type).
Top Chef tip: place the preparation in the freezer for a few minutes to set the shape.
Step 3: Make the English breading
Prepare three containers:
- flour
- Å“ufs battus
- breadcrumbs
Bread the cones in this order:
- flour (remove excess)
- Å“ufs
- breadcrumbs
Make sure the breading is uniform and sticks well.
Step 4: Cooking the Breaded Poultry
Heat a frying pan with a little oil.
Cook the cones, turning them regularly for even cooking. The breading should be golden and crispy.
Insert a cleaned thigh bone into each cone to visually reproduce a poultry thigh.
Prepare the garnishes like in Top Chef
Coulis de cressonÂ
Blanch the watercress quickly in boiling water (30 seconds).
Immediately immerse it in ice water to set the color.
Mix with a little cooking water and a pinch of salt until you obtain a very smooth coulis.
Result: an intense and slightly peppery green sauce.
Cèpes poêlés au beurre
Clean the porcini mushrooms without soaking them with water.
Lightly crisscross them with a knife for even cooking.
Brown them in a pan with hot butter.
Mark them well to obtain a golden color and develop the aromas.
Season at the end of cooking.
Homemade verbena oil
Lightly heat a neutral oil (without frying it).
Add the verbena leaves.
Mix then filter.
This oil brings a fresh and herbaceous note which balances the dish.
Dressage
Place the watercress coulis at the bottom of the plate.
Add the pan-fried porcini mushrooms on one side and the breaded poultry on the other.
Finish with a few drops of verbena oil.
The chefs’ tip for successful breading
The secret of this recipe lies in two points:
- a perfectly uniform breading, neither too fine nor too thick.
- controlled cooking to keep the stuffing soft.
- moving to the freezer before cooking is key to maintaining the structure.
Where can I find the recipe for breaded poultry from Louise and Nicolas (Top Chef 2026)?
With this English-style breaded poultry, Louise and Nicolas form a formidable duo on the MOF test by combining technicality and creativity.
A demanding, but accessible recipe, which you can find in the free replay of the Top Chef episode from April 1 on M6+, or without advertising with M6+MAX. Top Chef continues every Wednesday at 9:10 p.m. on M6.
