* 50 g flavored butter (garlic, rosemary, green onions, green parsley, lemon juice)
* 1 chicken breast
* 1 or
* faina
* pesmet
I prepared the aromatic butter according to this recipe , to which I added 2 tablespoons of lemon juice.
Put the garlic, green parsley, onion tails with rosemary, salt and pepper in a bowl and grind until they become a paste. Add lemon juice and mix.
Mix the butter at room temperature until fluffy, then add over the paste.
Put on a piece of cling film
and put in the freezer for a few minutes, until it hardens.
This dish is prepared only from poultry breast.
The chicken breast is beaten well and thins as for snails. In order not to break, a food foil is used when beating.
Salt and roll by putting in a piece of hardened flavored butter. Roll so that the butter is well packed inside.
Pass the roll through flour, beaten egg and breadcrumbs.
This operation is repeated 2 times, after which each roll is fried in very hot oil, turning them on all sides during frying.
Serve hot with a garnish of potatoes, peas or sauteed young carrots.
In the original recipe it is said that: the chicken breast is removed completely from the bone and the last bone that enters the muscles from the wing is left, like a stump and it is beaten carefully so as not to crush the bone. When serving, sprinkle with fresh butter, and a piece of aluminum foil is fixed on top of the wing that is up.
