Breaded chicken roulade with Béarnaise sauce

Cut the chicken fillets in two lengthwise and along the grain, then thin them with a meat mallet through stretch film. Season with salt and black pepper and on each piece of fillet place a slice of bacon, an asparagus spear pre-boiled in salted water until half done, a chopped garlic clove and torn parsley. Grate kashkaval on top, then roll the fillet up evenly into a roulade, pressing well.

Roll the roulades in flour and sear them in very hot oil on all sides until golden. Then finish cooking them by placing them to bake for about 15 – 20 minutes in an oven preheated to 180°C.

Meanwhile, cut the pumpkin into very small cubes and sauté it in the melted butter. Season with salt and black pepper, add the broth and leave to braise until done.

Finally, prepare the sauce. To do this, put the tarragon and the vinegar in 100 ml of water and bring to the boil, then strain the liquid. Over a water bath, whisk the egg yolks and add the strained liquid to them, then drizzle in the melted butter in a thin stream. Do all of this over a water bath while whisking continuously. Finally, drip a few drops of freshly squeezed lemon juice into the mixture and stir well.

How to serve: Serve the roulade, cut into slices, with a garnish of sautéed pumpkin, generously topped with Béarnaise sauce. Accompany with a Sauvignon Blanc.