4 large boneless chicken breasts, skinned
1 stick (8 tbsp) 4 oz (112 g) butter, softened
finely grated rind of 1/2 lemon
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) chopped fresh parsley
1 garlic clove, peeled and crushed
salt and pepper
3 tbsp (25 g) seasoned flour
1 medium egg, beaten
2 cups (4 oz) 120g fresh white breadcrumbs
oil for deep-frying
lemon wedges to garnish
1 stick (8 tbsp) 4 oz (112 g) butter, softened
finely grated rind of 1/2 lemon
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) chopped fresh parsley
1 garlic clove, peeled and crushed
salt and pepper
3 tbsp (25 g) seasoned flour
1 medium egg, beaten
2 cups (4 oz) 120g fresh white breadcrumbs
oil for deep-frying
lemon wedges to garnish
method
1. Place the chicken breasts on a chopping board and pound the meat to an even thickness with a meat mallet or rolling pin.
2. Beat the butter with the lemon rind and juice, the parsley, garlic and salt and pepper to taste.
3. Place the butter on a sheet of non-stick or waxed paper and form into a roll. Chill in the refrigerator until firm.
4. Cut the butter into four pieces and place one piece on each of the flattened chicken breasts.
5. Roll up the chicken, folding the ends in to enclose the butter completely. Secure the roll with wooden cocktail sticks.
6. Coat the chicken breasts in the seasoned flour, then in beaten egg and finally in the breadcrumbs.
7. Pat the crumbs firmly so that the chicken is well coated.
8. Chill for at least 1 hour or until required.
9. Heat the oil to 160°C (325°f). Place two chicken portions in the frying basket and carefully lower them into the oil.
10. Deep-fry the chicken for about 15 minutes, then drain it on absorbent kitchen paper while frying the other portions.
11. Serve immediately, garnished with lemon wedges.
2. Beat the butter with the lemon rind and juice, the parsley, garlic and salt and pepper to taste.
3. Place the butter on a sheet of non-stick or waxed paper and form into a roll. Chill in the refrigerator until firm.
4. Cut the butter into four pieces and place one piece on each of the flattened chicken breasts.
5. Roll up the chicken, folding the ends in to enclose the butter completely. Secure the roll with wooden cocktail sticks.
6. Coat the chicken breasts in the seasoned flour, then in beaten egg and finally in the breadcrumbs.
7. Pat the crumbs firmly so that the chicken is well coated.
8. Chill for at least 1 hour or until required.
9. Heat the oil to 160°C (325°f). Place two chicken portions in the frying basket and carefully lower them into the oil.
10. Deep-fry the chicken for about 15 minutes, then drain it on absorbent kitchen paper while frying the other portions.
11. Serve immediately, garnished with lemon wedges.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
