Chicken roulade is a piece of food that tastes just delicious and you really ought to try.
The preparation of this wonderful meal won’t take much of your time and you can prepare it really fast.
I won’t take any time, so let’s begin!
2 pieces of chicken breasts
1-2 tbsp mustard
First, cut the two pieces of chicken breasts along their length so you can get 4 stakes.
Put the stakes between two foils and stretch with rolling pin. You can also perform this with a meat tenderizer.
Coat the stakes with mustard, and sprinkle them with salt and black pepper.
In meantime prepare the chicken roulade filling.
Slice the mushrooms into thin slices and fry them with butter.
Add some salt, black pepper, oregano and fine-cut parsley and mix it all.
Sort the mushrooms filling you’ve prepared equally to each part of the chicken breasts.
Overlap the steaks so that you make sure the filling remains into the steaks, and roll them.
Whisk two eggs aside.
Roll the chicken roulade into white flour, and dip into whisked eggs and then into bread crumbs.
Deep-fry the already prepared roulades into cooking oil, then put them on paper napkin to remove the surplus of grease.
In meantime prepare the topping.
Ingredients you need to prepare the topping:
2 tbsps starch powder
Ground white pepper
1 tbsp fine-cut parsley
Mix 2-3 tbsp of cold milk together with starch powder.
Put the rest of the milk to boil and then add the mixed starch powder into it with stirring it all continually.
The topping is ready when it all becomes thick.
Add the white pepper, parsley, and salt to your liking.
Serve the chicken roulades into dinner plates, add the topping, and sprinkle all with dried dill.