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
- 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.
- Season chicken breasts with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes.
- Let rest for a few minutes before serving with potato wedges, batons of sautéed vegetables and coat it with parsley butter.