What is chicken roll?

Chicken Toulade is a meal made of flattened and filled chicken corners. There are many different recipes because it can be made with a number of different stuffing ingredients. After the roulade is stuffed, it is fried until it is golden brown and then baked. Created chicken roulade is an attractive dish that can be cooked in advance and served if desired. The chicken is butterflies or horizontally cut until the two halves are almost separated. The cutlet is then located between two leaves of wax paper and a hammer straight by fuel lines or heavy pelvis until the cutlet is 0.25 inches thick (5 millimeters). Crispy, fried bacon and raw pancetta - cu -red Italian pork belly - are often chosen, just like prosciutto, Italian ham. Unchanged stuffing could include mushrooms that were roasted into butter and garlic. There may be only a small amount of feta cheese or brie, or a mixture of cheeses such as Swiss, Provolone and Munster. Parmesan and Pecorino Romano are tasty, hard grid cheeses,which can also be used.

Many recipes include spinach, although any green leafy vegetables can be used in the roll. Asparagus, which was paraguiled, can add an elegant touch. Red and green peppers add taste and colorful accents to the last bowl.

Selected stuffing ingredients extend on top of open chops. While any meat and vegetables are usually unfolded on the plane, the cheeses are sometimes added to an end that is first rolled. This helps to prevent melting from leaning while the roulade cooks. After the chop is rolled, it is provided by wooden toothpicks along the open side and at both ends.

Chicken roulade is usually covered with a three -stage flour process, immersion in an egg bath and then coating the crumbs. It is deeply fried until it is golden brown and then moves to a bowl in the oven. The grade then bakes until he is bubbling and DovoLess to set before serving. Chicken roulade is usually served sliced, with salad or top of porridge, rice or other grain.

If the roulade is not wrapped, it can be fried in butter, with a small amount of olive oil added to prevent butter burning. For this step is the best middle flame. One should remove the roulade from the pan after browning on all sides and put it in the oven to bake until it is finished. The liquids remaining in the pan can be stored and used to create a sauce.