Directions
- 1Prepare the chicken by cutting 2 to 3 chicken escalopes in half.
- 2Marinate the chicken with oil, salt, pepper, paprika, and garlic semolina. Mix well.
- 3Cover the marinated chicken and let it rest in the fridge.
- 4Prepare the white sauce by combining 4 large spoons of thick fresh cream, 2 spoons of mayonnaise, 2 spoons of sweet and sour sauce, 1 spoon of ketchup, 1 teaspoon of garlic semolina, a bit of pepper, a bit of salt, some chives, and some parsley. Mix everything.
- 5Taste the sauce and adjust seasoning if needed.
- 6Prepare the rice by washing 4 glasses of rice.
- 7Cook the rice with 6 glasses of water for 12 minutes.
- 8Bread the chicken pieces in an English style: first dip them in flour, then in beaten eggs, and finally in panko breadcrumbs.
- 9Cook the breaded chicken for 6 minutes.
- 10For serving, put rice at the bottom of a plate.
- 11Add 3 generous spoons of the white sauce over the rice, making sure it covers well.
- 12Place the breaded chicken pieces on top of the sauce and rice.
- 13Add more sweet and sour sauce, fried onions, and fresh chives as topping.
Ingredients
- 2 escalopes chicken cut in 2
- oil
- paprika
- salt
- pepper
- garlic semolina
- flour
- beaten eggs
- breadcrumbs
- 4 CàS thick fresh cream 30%
- 2 CàS mayonnaise
- 2 CàS sweet and sour sauce
- 1 CàS ketchup
- 1 CàC garlic semolina
- 2 branches chives
- 1 CàC parsley
- 0.25 CàC pepper
- 4 glasses basmati white rice
- 6 glasses water
- sweet and sour sauce
- fried onions
Equipment
filmspoonplate
Tips
- Use panko breadcrumbs for extra crispiness.
- Be generous with the white sauce.
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