- 8 large chicken whites
- Salt
- 2 tablespoons [30 mL] minced parsley
- 1/4 pound [113 g] butter, chilled [very important]
- All-purpose flour
- 1 beaten egg
- 1 tablespoon [15 mL] water
- 1/2 cup [125 mL] fine dry breadcrumbs
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- Arrange chicken whites, boned-side up, between two pieces of plastic wrap; pound from center out to shape cutless, less than 1/4-inch [6-mm] thick.
- Peel-off wrap; season cutlets with salt.
- Sprinkle cutlets with minced parsley.
- Cut cold butter into 8 sticks; arrange 1 stick in the end of each cutlet.
- Roll meat as for jelly roll, tucking in sides; press seam to seal well.
- Coat each roll with flour; dip into a mixture of beaten egg and water.
- Roll into bread crumbs.
- Chill thoroughly, for at least 1 hour.
- Deep-fry chicken rolls into hot [375°F / 190°C] fat until golden brown, about 5 minutes.
- Serve.
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