POULET a la KIEV

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

POULET a la KIEV

Preparation Time:

25 minutes

Served with:

Cooking Time :

5 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Modern Cookery, Thangam E Philip; Vol. 2, page-158

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken breast

4 pc

1

Halve chicken breasts removing skin but leaving main wing bone attached.

2

Chilled butter

100 gm

2

Place chicken breast between pieces of dampened wax paper.

3

Salt

2 gm

3

Pound until thin with a steak hammer or a rolling pin.

4

Pepper

2 gm

4

Chop mint and mix with butter. Place a ball of chilled mint-butter in the center

5

Fresh mint

1 gm

of each breast.

6

Refined flour

50 gm

5

Sprinkle with salt and pepper. Roll up, letting wing bone protrude.

7

Egg - beaten

2

6

Dredge each roll lightly with flour. Dip in beaten egg and then in breadcrumb

8

Bread crumbs

50 gm

taking care to see that the roll is completely sealed.

9

Fat for (50 ml absorption)

500 ml

7

Place in freezer for at least 1 hour.

8

Fry in deep fat for two or three minutes.

9

Bake at 1750C for 30 minutes. Serve hot.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by