Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce


Pan Seared Salmon with Wilted Mushrooms & Spinach

Ingredients for making the Pan Seared Salmon

  • 1 clove garlic
  • ½ cup flat leaf parsley, finely chopped
  • 1 lemon, zested
  • Salt
  • Ground black pepper
  • 2 tbs olive oil
  • 4 thick salmon fillets, skin on, de-boned

Ingredients for Bearnaise Sauce

  • 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
  • 3 tablespoons minced shallots
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon

Making of Bearnaise Sauce

  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
  2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
  3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice,

Potato mash

  • 200g peeled potatoes
  • ½ cup cup sour cream
  • 75g butter
  • Sea salt
  • 50g baby spinach leaves, picked
  • 30 gms button mushrooms

Method of making the Salmon

  • In a heavy bottomed pan drizzle olive oil along with fresh herbs and seared the salmon fillet until it becomes crisp and get into the flavor. Line a baking tray with baking paper and place on the fish, using a spoon, Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.
  • For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach & mushrooms toss to wilt with olive oil and season with salt and pepper.
  • To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the bearnaise sauce.

Please note

Please have a look on the bearnaise recipes, you can prepare the sauce in advance and use as required. enjoy this fabulous dish with your love ones.

Chef’s Nectar, ” Grilled Chicken with sherry shallots”


Grilled Chicken with sherry glazed shallots
Ingredients for making the Grilled Chicken with sherry shallots
  • 1 tbsp olive oil
  • 1 to 2 shallots, thinly sliced to yield a heaping 1/4 cup
  • kosher salt and pepper to taste
  • 1 pcs chicken breast
  • 2 to 3 Roma tomatoes, diced to yield 1 cup
  • 1 tbsp Dijon mustard
  • 2/3 cup Sherry, such as Harvey’s Bristol Cream, or white wine
  • 1/3 cup sherry vinegar
  • 20 gms assorted bell peppers
  • 100 gms beet mash (optional)
  • 2 cups water
Method of making the grilled chicken with sherry shallots
  1. Preheat the oven to 400° F. In a large skillet over high heat, heat the oil until it shimmers. Add the shallots and immediately reduce the heat to medium. Add a pinch of salt, and sauté until the shallots are soft and translucent, about 5 minutes.
  2. Meanwhile, place the chicken in a large bowl. Pat dry. Season all over with salt and pepper.
  3. Add the tomatoes to the pan and cook for 1 minute. Add the mustard and cook for 30 seconds, stirring to incorporate it. Add the sherry, sherry vinegar, and water and bring to a simmer. Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
  4. Remove pan from the oven, and transfer chicken to a plate to rest. Pour juices from the pan into a large bowl or large liquid measure. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove fat. Taste juices. Adjust with salt or pepper. Return juices and chicken to the pan. Bring to a gentle simmer. Serve chicken with plenty of juices pooling all around.
  5. served hot glazed with sherry shallots and veggies of your choice along with any kind of potato mash.

Chef’s Nectar, ” Focaccia Bread”


Focaccia Bread

Ingredients of making the focaccia Bread

  • 6¼ cups bread flour (30 oz. or 850g)
  • 2¼ tsp. active dry yeast (from one ¼-oz. packet)
  • Pinch of sugar
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. kosher salt
  • 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
  • Flaky sea salt
  • 100 gms red yellow bell peppers
  • 1 tsp dry herbs
  • 100 gms mozzarella cheese
  • 10 gms jalapeno peppers
  • 10 gms black and green olives

Method of making the Focaccia Bread

  • Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
  • Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
  • Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
  • Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
  • Drizzle 2 Tbsp. oil over a 18×13″ sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax.
  • Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5–10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24.
  • Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450°.
  • Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt.
  • Bake focaccia until surface is deep golden brown all over, 25–35 minutes.
  • Then add all the above listed ingredients bell peppers and herbs to make it more rich and flavorful, bake it for another 5 to 10 minutes until all the ingredients and cheese merge into it.
  • Let cool in pan for 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired.

Chef’s Nectar, “Curried Prawns Laksa”


Pawns Curried Laksa

Ingredients for making the curried Laksa

  • 1 tbsp sesame oil
  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube (Knorr)
  • 400ml can coconut milk or maggi coconut milk powder
  • 2 tsp fermented fish sauce
  • 100g rice noodles
  • 2 lemon , juice of 1, the other halved
  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped
  • bread croutons of one slice optional

Method of making the Curried Laksa

  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. add in the coconut milk and bring to the boil.
  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
  3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over, and decorate it with lemon wedge and mint leaves.
  4. one of my personnel favorite, its a complete meal in its own, enjoy it with your family and friends, a meal full of energy and proteins.

Please Note

When you are adding the fish sauce then be careful while adding the seasoning, basically fish sauce is the only seasoning for curried Laksa.

Chef’s Nectar, “Prawns fried Rice”


Prawns Fried Rice

Ingredients for making the Prawns Fried Rice

  • Basmati Rice – 2 cups
  • Oil – 2 tbsp
  • Garlic – 5 cloves finely chopped
  • Ginger – 1 tbsp finely chopped
  • Green Chilli – 1 finely chopped
  • Onion – 1 medium size chopped
  • Capsicum / Green Bell Pepper – 1/2 chopped
  • Soy Sauce – 1 tsp or to taste
  • light soy- 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Salt to taste
  • Sugar – 1 tsp
  • Black Pepper Powder – 1 tsp or to taste
  • Spring Onion – a handful finely chopped
  • For the marination of Prawns
  • Prawns – 12 medium size ones
  • Salt to taste
  • Chilli Powder – 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Soy Sauce – 1 tsp or to taste

Method of making the prawns

  • Boil the Basmati Rice, but don’t add spices and keep aside.
  • Marination of prawns- Marinate the prawns with the marinated ingredients.
  • Heat oil in a wok or frying pan. Add the prawns and cook them for 3 to 4 mins till it is curled and cooked. Remove the prawns and set aside.
  • In the pan, add onions, garlic, ginger, green chillies and capsicum. Saute for a min. Now add in soy sauce, vinegar, salt, sugar and pepper. Add in the cooked prawns and toss well. 
  • Add the rice tossed well for at least 3 to 4 minutes, combined all the ingredients,garnished with chopped spring onions, served hot with any sauce or main dish of your choice.

Please Notes

Cooking Rice is a key for a perfect fried rice. Cook rice till it becomes fluffy. and carefully strained and let it cool.

“Eggplant Caponata with garlic crostini”


Eggplant Caponat with garlic Crostini

Ingredients for making the Eggplant Caponata

  • One 1 1/2-pound eggplant
  • Kosher salt
  • 3 tbsp extra-virgin olive oil
  • 1 small red onion, sliced
  • 1 tbsp drained capers
  • 1 tbsp chopped kalamata olives
  • 1 tbsp aged balsamic vinegar
  • 1/2 cup tomato sauce or puree
  • Freshly ground pepper
  • 40 thin toasted slices of baguette, for serving
  • 1 tbsp chopped basil

Method of making the Eggplant Caponata

  • Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
  • In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.   
  • Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet. Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated. Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.   
  • Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.
Chef Avtar Singh Rana

“Salmon Carpaccio with Parmesan and dill”


Salmon Carpaccio

Ingredients

For the Parmesan and dill crackers

  • 250 g all-purpose flour
  • 2 tsp salt
  • 4 tbsp water
  • 4 tbsp extra virgin olive oil
  • 30 g Parmesan cheese
  • 1 tsp dehydrated dill

For the dressing

  • 1 tsp Dijon mustard
  • Juice from 1/2 a lemon
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

For the salmon carpaccio

  • 150 g salmon skinless
  • 2 radishes
  • ¼ red onion
  • 1 tbsp capers
  • Zest from 1/2 a lemon
  • Baby arugula

Method of making the Salmon Carpaccio

For the Parmesan and dill crackers optional

  1. Place in a bowl the salt, dill, flour and mix.
  2. Add the water, olive oil and Parmesan cheese and mix until you have a uniform mix. Wrap in cling film and let the dough rest in the fridge for half an hour.
  3. Roll out 1/4 of the dough slightly with a rolling pin and then start to pass it through the pasta machine starting with the thickest setting until it reaches 1mm thick.
  4. Cut the rolled out dough in whichever shape you like. Place the crackers on a tray lined with baking paper. Repeat with the rest of the dough. Use a fork to poke holes into the crackers. Cook the crackers in a preheated oven at 1880C / 350F for 8-10min. We only want a light golden colour.

For the dressing

  1. Whisk together the mustard, salt, pepper and lemon juice.
  2. Add the olive oil little by little while whisking. Taste and correct the level of salt if necessary.
  3. If the dressing splits give it a final whisk before serving.

For the salmon carpaccio

  1. Freeze the salmon overnight. Remove it from the freezer 20min before cutting.
  2. Use a sharp knife to cut thin pieces of salmon and start laying them out on a plate. The fact that it’s frozen helps us make thinner slices. They will unfreeze really fast once they’re on the plate.
  3. Cut the radishes and onion really thin or use a mandoline.
  4. Sprinkle the capers on the carpaccio and lemon zest.
  5. Add the dressing to the carpaccio and serve.
Avtar Singh Rana

“Gulab Jamun”


Ingredients of making the Gulab Jamun

for gulab jamun

  • 1 cup khoya (mawa or dried evaporated milk solids) or 200 grams khoya
  • ¾ cup grated paneer or 100 grams of paneer (cottage cheese)
  • 3 tablespoon all purpose flour
  • 2 tablespoon fine sooji (rava or semolina)
  • 4 green cardamoms – powdered in a mortar-pestle or
  • ½ teaspoon cardamom powder
  • 1 tablespoon milk or add as required
  • ¼ teaspoon baking powder
  • oil for deep frying the gulab jamun

for sugar syrup

  • 250 grams sugar or about
  • 1.75 cup sugar1 cup water
  • 1 tablespoon rose water
  • 1 tablespoon milk (optional) – read notes

Method of making the Gulab Jamun

making gulab jamun balls

  • Take khoya (mawa or evaporated milk) in a bowl. Mash it very well. There should be no lumps. You can also grate and then mash the khoya.
  • Then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. There should be no lumps in both the mawa and paneer.
  • As if they are there, then you will find the texture of the gulab jamun not so good. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. They won’t be smooth.
  • Mix well. Add milk and gather together to form a dough with milk. Don’t knead.
  • Just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Cover the dough and keep aside for 30 mins.
  • Make small balls from the dough. Cover the balls and keep aside.

Making sugar syrup for gulab jamun

  • Dissolve sugar in water. Heat the sugar solution till it become sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.
  • Add rose water and stir. Keep the sugar solution aside. On cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will again return to a liquid state.

frying gulab jamun

  • Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the gulab jamun in the oil.
  • Once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamun are evenly browned.
  • Remove the gulab jamun and then drain them on kitchen paper towels to remove excess oil.
Making of the Gulab Jamun
  • Then place the hot gulab jamun in the sugar syrup. Continue frying the gulab jamun this way in batches.
  • When all the gulab jamun are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamun, on a low flame for 1 to 2 minutes till the jamun become soft.
  • Heating helps the gulab jamun to absorb the syrup and become soft. The jamun increase a bit in size. Don’t overcook as then the jamun can break.
  • Use a large pan, so that the gulab jamun are not overcrowded and you can easily stir them gently while they are simmering.
  • Serve gulab jamun warm or at room temperature. You can also chill the gulab jamun and serve them cold. Garnish the gulab jamun with rose petals or almond Flakes.

Please Note

1. If the sugar syrup has impurities, then add milk and simmer. A layer of scum will be formed. Remove this layer with a spoon.

Gulab Jamun

Chef’s Nectar, “Double Cooked Lamb with Burnt Garlic”


Double Cooked Lamb with Burnt Garlic

Ingredients for making the stir-fried double cooked lamb

Lamb belly bacon
1 cinnamon stick, broken
1 tsp. cumin seeds
1 tsp. coriander seeds
¼ tsp. red pepper flakes
¼ tsp. whole Sichuan peppercorns
2 lb. lamb belly
¼ cup packed light brown sugar
½ cup plus 3 tbsp. black vinegar
2 celery ribs, sliced
2 scallions, halved
1 small yellow onion, chopped
1 small carrot, sliced
1 garlic clove, sliced
1 piece ginger root (1 in. long)
1 cup chicken broth
½ cup low-sodium chicken broth

Stir-fry
¾ cup stir-fry sauce (recipe follows)
4 tbsp. Chinese hot mustard sauce (recipe follows)
1 lb. long beans or green beans, cut into 2-in. pieces
1 lb. sweet potato or mung bean starch cellophane noodles
4 tbsp. vegetable oil
2 medium leeks, thinly sliced
8 large Napa cabbage leaves, thinly sliced (about 4 cups)
1 cup cilantro leaves
2 tbsp. sesame seeds

Stir-fry sauce
1 cup low-sodium soy sauce
2 tbsp. black vinegar
2 tbsp. toasted sesame oil
1½ tsp. freshly ground pepper
1 tbsp. cornstarch

Chinese hot mustard sauce
2 tbsp. unseasoned rice vinegar
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. toasted sesame oil
4 tsp. Chinese mustard powder
2 tbsp. vegetable oil
 

Method of making the Double Cooked Lamb

1. For stir-fry sauce: In large saucepan, whisk soy sauce, vinegar, sesame oil, pepper and ¼ cup water; bring to a boil. Reduce heat to low. In small bowl, whisk together cornstarch and 1 tablespoon water until smooth to form a slurry. Slowly add to soy mixture; whisk constantly. Increase heat to medium-high; whisk until mixture thickens, 1 to 2 minutes. Sauce should be shiny and coat the back of a spoon.
2. For hot mustard sauce: In small bowl, whisk together vinegar, soy sauce, sugar and sesame oil.  Add mustard powder; whisk vigorously until thoroughly blended. Slowly drizzle in vegetable oil, whisking constantly, to emulsify sauce.  It will be thick and shiny. 
3. For lamb belly bacon: In small saucepan, toast cinnamon stick, cumin, coriander, red pepper flakes and peppercorns over low heat until fragrant, 3 to 4 minutes. Rub toasted spices over lamb belly. Sprinkle brown sugar and 3 tablespoons vinegar over lamb belly and rub in.
4. Preheat oven to 350 F. In large braising dish or Dutch oven, scatter celery, scallions, onions, carrot, garlic and ginger evenly on bottom. Lay lamb belly directly on vegetables; evenly pour chicken broth, 1/2 cup black vinegar and soy sauce over top.  Cover lightly with aluminum foil (or cover with lid if using a Dutch oven). Place over high heat for 5 minutes. 
5. Remove pan from stove; place in oven. Braise for 1½ hours; remove from oven. When cool enough to handle, remove lamb and place on rack on baking sheet to cool.  It will have shrunk to about half the original size and will be very fragrant.  Discard vegetables and excess juice.
6. Once cool, wrap lamb tightly in plastic wrap; place in freezer until completely cool and firm, about 15 minutes or up to 1 hour. Slice lamb belly lengthwise into 1/4-inch strips resembling bacon. Slice strips into thirds; set aside.
7. For stir-fry: Fill a large bowl with ice water; set aside. Fill a large pot with water; bring to a rolling boil. Add beans; cook just until the color changes, about 2 minutes for long beans and 1 minute for green beans. Quickly remove beans from water with a slotted spoon or drain in a colander; plunge beans into ice water to stop cooking. Remove cooled beans from water; pat dry with paper towels and set aside.
8. Fill pot again with water; bring to rolling boil. Drop in noodles and turn off heat. Let noodles soak for 8 minutes; drain. Toss with 1 tablespoon oil to keep from sticking; set aside.
9. Heat a wok or large, heavy, flat-bottomed skillet over high heat; add 3 tablespoons oil. Add noodles; stir-fry until warm and develop a bit of char, about 1 minute. Divide among 4 bowls.
10. In same wok or skillet over medium heat, lay half the sliced lamb belly as flat as possible; cook until crispy, 2 to 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate. 
11. To the lamb fat in the wok, add half the leeks; toss until they are soft, about 1 minute. Add half the long beans; stir-fry 1 minute. Add half the cabbage; stir-fry for another 1 minute. Return lamb belly bacon to the wok; add about half the stir-fry sauce and toss for 1 minute. Add 2 tablespoons Chinese hot mustard sauce; stir. Divide stir-fry between two bowls. Repeat with remaining stir-fry ingredients to make two more bowls. Garnish with cilantro and sesame seeds.

Serve hot garnished with golden fried/burnt garlic on the top which will give a very unique flavor in the dish. enjoy with noodle or rice.

Master Stroke, “Chicken Ala Kiev”


Chicken Ala Kiev

Ingredients for making the Chicken Ala Kiev

  • ⅓ cup butter
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 2 pounds skinless, boneless chicken breast halves
  • 2 eggs
  • 3 tbsp water
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp dried dill weed
  • ¾ cup all-purpose flour
  • ¾ cup dry bread crumbs
  • 2 cups vegetable oil for frying
  • ½ lemon, sliced
  • ¼ cup chopped fresh parsley

Method of making the Chicken Ala Kiev

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6×6 inch piece of aluminum foil, spread mixture to about 2×3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. check weather cooked or not cut into one of the rolled chicken breasts to make sure it doesn’t have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Please Note

Above illustrated pic is a new version with veggies and risotto, created by me for my Love on the special occasion of Valentine’s day !!

Avtar Singh Rana