Mr. Harley of BCTCA 6th 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
  •  

Method

  1. Cut the chicken into butterfly. Marinate it with paprika powder, salt, pepper, oregano and lemon.
  2. 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.
  3. Arrange the chicken in a casserole dish.
  4. Sprinkle over the flour and dot with half of the butter.
  5. Melt the rest of the butter in a saucepan with 2tbsp of hot water and pour over the chicken.
  6. 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.
  7. Pierce with a fork or needle and check if it’s cooked well.
  8. Shift it to the plate and serve it with mashed potatoes and pan jus.