This chicken dish is a delight either as dinner or even a rich brunch dish ; we will need for it a trio of a nice Belgian waffle ( just the usual ) , a nice breaded chicken breast cutlet and a Mornay style sauce .
Once we have a nice chicken breast tenderized and breaded ( chicken lightly sprinkled with s/p , dredged in flour , egg wash and Panko breadcrumbs seasoned with a small dash of parmesan cheese and Italian herbs ) pan fried in sunflower oil until golden , we can start making a rich cheesy & spinach Mornay style sauce ; starting it as a Bechamel sauce melting butter , adding flour while whisking it use 35% cream instead of milk for richness , add a fair amount of shredded Fontina cheese , a dash of Pecorino ( it’ll replace salt with extra flavor ) , ground white pepper , a pinch of nutmeg and one pinch of mustard powder , and then a very good amount of baby spinach which we should add right at the last minute , just enough to wilt nicely into the sauce ; have the waffle done and ready to be cut in half and then layered with sauce , chicken cutlet , topped with the other waffle half , more sauce to top it and off to the oven for about 10 mins. at 350 until it’s all melty and ooey-gooey so so rich and tasty 🙂