Ingredients
2 chicken breasts, skinless
2 pieces of sliced roast beef
2 tsp mustard
salt & pepper to taste
Leather:
wheat flour (plain flour)
bread flour (bread crumbs)
1 egg shake
Directions
1. Cut the chicken breasts horizontally (landscape), but do not get cut off. Open in the middle, coat with mustard, salt & pepper.
2. Place the roast beef in the middle of the chicken breasts, cover again. If necessary, stab with a toothpick in order not open. Put in refrigerator for 30 minutes.
3. Marinate chicken breasts with flour, then dip in the shaken eggs. After that blushes with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3/4 mature, larger fire. Do not forget to take a toothpick after frying, before serve.
5. Serve with ketchup or chili sauce
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