4 (6 to 8 oz) boneless skinless chicken breasts
1 T dried parsley
1 T dried tarragon
6 T chilled butter
1 c flour
2 c plain panko bread crumbs
Vegetable oil for frying
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat.
Cover work surface with waxed paper. Butterfly chicken breasts and cut in two (8 pieces total). Cover meat with a second sheet of waxed paper and pound cutlets to 1/4-inch thick with a small heavy skillet or mallet. Take care not to tear meat.
Combine parsley and tarragon in small bowl. Cut cold butter into 8 pieces and coat each piece with herbs. Place an herb-covered piece of butter on each piece of chicken and roll cutlets tightly over the butter cubes. Secure stuffed chicken with toothpicks if necessary.
In 3 separate shallow pans, set out flour, eggs beaten with a splash of cold water, and bread crumbs. Roll stuffed breasts in flour, then egg, then bread crumbs. Place in hot oil, seam side down, and fry chicken bundles 7 to 8 minutes on each side until deep golden brown. Remove to cooling rack placed over paper towels to drain 5 minutes. Serve with potato pancakes and cooked cabbage.
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