Mr. Harley of BCTCA 6 th sem has been chosen to display the dish of the day by Indian Institute of Hotel Management & Culinary Arts. He has keen interest to make the career in the continental kitchen and performed excellently in the academics.
Ingredients
450 gms Chicken breast, butterfly
250 gms Refined flour
2 nos Eggs
5 gms Paprika powder
250 gms Breadcrumbs
5 gms Dried oregano
10 gms Crushed black pepper
6 gms Salt
5 ml Lemon juice
25 gms Butter
50 ml Oil for basting
150 gms Mashed potato
25 ml Pan jus
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Method
Cut the chicken into butterfly. Marinate it with paprika powder, salt, pepper, oregano and lemon.
Beat 2 eggs and dip the chicken into them. Then shift it onto breadcrumbs and press them well, making sure breadcrumbs stick to the chicken well.
Arrange the chicken in a casserole dish.
Sprinkle over the flour and dot with half of the butter.
Melt the rest of the butter in a saucepan with 2tbsp of hot water and pour over the chicken.
Cook in a preheated oven 200°C/Fan 180°C/Gas mark 6 for half an hour, removing from the oven twice to spoon the liquid over the meat and baste it with oil.
Pierce with a fork or needle and check if it’s cooked well.
Shift it to the plate and serve it with mashed potatoes and pan jus.
