Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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Oat Crusted Chicken Fillet accented by a fresh Thyme Scented Red Ale

Suggested beer type: Amber Ale

Makes 4 servings
For the Chicken For the "Beer Blanc" Sauce:
8 4 - 5 oz. Chicken Cutlets, trimmed
1 Shallot, minced
1 Pint Old Fashioned Oats
3 Cloves Garlic, minced
1/4 tsp. Cinnamon
1 tsp. Fresh Thyme Leaves
1/4 tsp. Allspice
1 oz. Malt Vinegar
1/4 tsp. Nutmeg
4 oz. Red Ale (Mild Hops)
1 tsp. Kosher Salt
4 oz. Chicken Broth
1/2 tsp. Crack Black Pepper
1 T. Butter, unsalted
4 oz. Vegetable Oil for Sautéing
1/2 Tsp. Kosher Salt
To Taste Cracked Black Pepper

Method: Blend the oats with the spices. Dredge the chicken in it by pressing the meat into the oats so they adhere evenly. Heat the oil in a large sauté pan, then, carefully place the chicken into the pan, cook over a medium high flame until oats are golden brown and crisp, (approx. 4 minutes). Turn the chicken over and repeat on the other side. Remove the chicken from the pan and place on baking sheet, finish cooking in a 400º oven for 10 minutes or until the chicken is firm. Meanwhile, return the pan to a medium flame, add the shallot, the garlic, and the fresh thyme leaves, malt vinegar, Red Ale, chicken broth, simmer for 2 - 3 minutes, then swirl in the whole butter and finish the sauce by seasoning it with Kosher Salt and cracked black pepper. Spoon the sauce over the chicken and serve immediately. Courtesy of The Brew Chef ™