Mr. MADHU B (FPP) outshines in the culinary delights.  He believes staunchly  that ‘Eating is a necessity but cooking is an art.  He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated  as the ‘Chef of the Day’.

Ingredients

  • 4 nos Boneless chicken breasts
  • 60 gms Butter
  • 15 gms Garlic cloves
  • 3 nos Eggs
  • 150 gms Bread crumbs
  • 12 gms Salt
  • 15 gms black pepper
  • 10 gms Parsley chopped
  • 250 gms Refined flour
  • 2 lit Oil
  • 200 gms assorted vegetables
  • 100 gm Potato wedges

Method

  1. Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
  2. Season chicken breasts with salt and pepper.
  3. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Cover the chicken breast over tightly with plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  4. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs and chopped parsley together in another shallow bowl. Pour panko bread crumbs into a third bowl.
  5. Remove chicken breast from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, and then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  6. Heat oil in a deep-fryer or large saucepan to 175 degrees C. Preheat the oven to 200 degrees C. Line a baking sheet with aluminum foil.
  7. Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
  8. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes.
  9. Let rest for a few minutes before serving with potato wedges, batons of sautéed vegetables and coat it with parsley butter.