Ingrédients
- Shredded chicken breast500 grams
- Turkey or luncheon meat200 grams
- Beaten eggs2 pieces
- Garlic cloves6 cloves
Coriandre1 bunch
Persil1 bunch- Cream or liquid cream0.5 cup
Mayonnaise4 tablespoons
Moutarde1 tablespoon- Oil for frying1 cup
Curry0.5 teaspoon
Sel0
Poivre blanc0
Cannelle moulue0
Gingembre en poudre0- Ground nutmeg0
- Breadcrumbs or crushed crackers for coating before frying1 cup
Farine0.5 cup- Chicken broth powder1 teaspoon
Mesures
- 1
Wash the chicken and dry it well, then pound it until it is flattened and can be stuffed.
5 minutesMatériel requis:🍳Meat mallet - 2
To prepare the filling marinade, chop the garlic and add a tablespoon of olive oil, half the amount of mustard and mayonnaise, and half a teaspoon of curry. Season with a little salt and cream, mix well, and let it sit.
5 minutesMatériel requis:
Bol de mélange🍳Whisk - 3
Season the chicken with spices, salt, pepper, and the remaining mustard and mayonnaise, and let it marinate for about half an hour.
30 minutes - 4
Remove the marinated chicken fillet, flatten it, and place a slice of smoked chicken or turkey on each piece, whichever you prefer. Add a spoonful of the filling marinade, roll it up like fingers, then dip it in the beaten eggs, lift it, and roll it in the coating mixture. Finally, secure it with toothpicks to prevent it from opening.
10 minutes - 5
Heat the oil very well and place the rolls in it until they are browned, then serve hot.
5 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Coriandrepour 100gPersilpour 100gMayonnaisepour 100gMoutardepour 100gCurrypour 100gSelpour 100gPoivre blancpour 100gCannelle mouluepour 100gGingembre en poudrepour 100gFarinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.