I love cheese, but I confess that I don’t like cheeses to be too strong and, for me, Maroilles was part of this category. But in fact, the smell is much stronger than the taste and after eating at a friend from the North, I changed my mind. The Maroilles is now part of my cheese plate.
Steph, if you read, this recipe is so for you…

One of these weekends, then I’d want to eat a few-something a little original and ‘diper’, I started out in this recipe for breaded chicken sauce Maroilles. I did bake in the oven like that one is not obliged to put more fat. I made then 2 times and it was a success repeated, so I think I will come back a little later, maybe with another cheese… so I can tell you with certainty that the test this breaded chicken in the oven, it is to adopt it ! This is what happened to us… ��

Breaded chicken sauce Maroilles

To 2 Save Print Ingredients

  • 2 chicken cutlets
  • 1 egg
  • 1 teaspoon of milk
  • 2 tablespoons of potato starch
  • 4 tablespoons bread crumbs
  • olive oil
  • salt and pepper
  • 200 g of Maroilles
  • 1 shallot, minced
  • 1 clove of fresh garlic pressed
  • olive oil
  • salt and pepper
  • 1 soup spoon of liquid cream



  • Preheat your oven to 180°.
  • Cut in the length, the cutlets of chicken in sticks of 2 cm of side. If you can make it thinner, it will be too dry.
  • In a small bowl, place the potato starch and roll the sticks of chicken in it. If you don’t have potato starch, you can use cornstarch or flour.
  • Beat the whole egg in a bowl with the milk and salt, add pepper. Dip the chicken enfariné.
  • Then roll the chicken coated with egg in a plate of breadcrumbs, pressing down firmly.
  • Place the sticks in a baking dish and pour a few drops/spray oil on it then bake for 20 minutes.
  • During this time, prepare the sauce Maroilles.
  • Sauté the shallot and garlic in a little olive oil. When they begin to brown, add the Maroilles previously cut into pieces. Made melt it gently so that it does not attach.
  • At the last moment, add the tablespoon of cream and season.
  • Use sticks chicken browned with the sauce on top or in ramekins if you’re in the mood for ‘diper’ (like me) during an aperitif. You can also accompany them with a good salad as a dish.


Good drink then !

Written by Doc

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