alternative to Emmental or other hard cheeses.
4 chicken breast fillets
4 slices of lean ham
Quark
Garlic salt
Herbes de Provence
4–6 oz (100–150g) breadcrumbs
1 egg
Splash of milk
Flour
Oil
Method
1. Remove the skin from the chicken, rinse and dry the meat
thoroughly and trim any little fatty bits. (If the fillets are very
large, cut them in half.) With a very sharp knife, slice through
the middle of each piece of chicken about 3⁄4 of the way through.
2. Open out the chicken pieces and put in the ham.
3. Mix about 3⁄4 of the tub of Quark with garlic salt and herbs
(according to taste) then roughly spread the cheese over the
ham and fold the chicken making sure the fillings are tucked
neatly inside.
4. Spread the breadcrumbs out on a large plate or tray. Put a
couple of tablespoons of flour on another plate and mix the
beaten egg with a big splash of milk in a fairly large, shallow
bowl.
5. Warm about an inch (2 cm) of oil in a large pan and preheat the
oven to Gas Mark 6 (200ºC) while you dust the chicken pieces
with a little flour then dip them first in the beaten egg mixture
before covering completely in breadcrumbs.
6. As soon as the oil is hot enough – i.e. a small piece of bread
turns brown in about half a minute – put the chicken fillets in
the pan two at a time and fry for a few minutes until crisp and
golden, turning once.
7. Finish cooking the chicken in the oven for about 15 minutes,
depending on size, and serve with fried potatoes, or rice and
salad.
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