Recipes
Date posted: 21/12/2016
Ingredients
| Farmstead chicken fillet escalope slightly battened | 850g |
| Everyday favourites plain flour | 100g |
| Everyday favourites free range medium eggs | 3 each |
| Arla UHT milk | 150ml |
| Breadcrumbs japanese panko | 100g |
| Cooking onion | 100g |
| Knorr professional ginger puree | 30g |
| Knorr professional garlic puree | 30g |
| Everyday favourites mild madras curry powder | 20g |
| Rowse clear honey | 80g |
| Amoy light soy sauce | 50ml |
| Knorr vegetable powder bouillon | 1ltr |
| Dale farm low fat natural yogurt | 100g |
Method
- Place chicken on a tray and the breadcrumbs on another tray.
- Beat the eggs and milk together and place in a tray.
- Place flour on a tray then take the chicken and place in the flour then into the egg mix and then into the breadcrumbs and place on a clean tray.
- Chop onions, garlic and ginger into small pieces and dry fry with the curry powder for 2 minutes.
- Add honey, soy sauce and stock, simmer for 15 minutes until thickened then fold through the yoghurt.
- Cook chicken fillet in the oven 200°C for 12 minutes until core temperature reaches 82°C.
- Pour the sauce over the chicken.