2 chicken breasts, skinless
2 pieces of sliced roast beef (roast beef)
2 tsp mustard
salt & pepper to taste
skin:
wheat flour (plain flour)
bread flour (bread crumbs)
1 egg beaten
How to:
1. Cut the chicken breasts horizontally (landscape), but do not get cut off. Open in the middle, coat with mustard, salt & pepper.
2. Place the roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
3. coat chicken breast with flour, then dip in the beaten eggs. After that labur with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3/4 cooked, turn the fire. Do not forget to take a toothpick after frying, before serve.
5. Serve with tomato sauce or chilly sauce
No comments:
Post a Comment