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
- 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.