John Myers
Contents
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Ingredients
for the clubs
- 4 triggered Chicken legs
- Flour
- 2 Eggs
- 4 tbsp Breadcrumbs
- 50 G Flaked almonds
- Clarified butter
- 100 g Double cream cheese
- 2 small Spring onions
in addition to the hollandaise
- A few sprigs of chervil, possibly dried
- Some tarragon, possibly dried
- 4 -5 Stengel Flat leaf parsley
- 1 /2 Bund Chives
- 2 Tomatoes
also:
- Asparagus (amount as required)
- New potatoes (amount as required)
- Salt pepper
- Wooden sticks
Instructions
Preparation:
- Have the chicken legs boned at the butcher's. You can do it yourself, it's a bit of a hassle. Make sure that you take clubs without a back piece, otherwise it is even more difficult. Personally, I also peel off the skin because it doesn't get crispy under the breading anyway, and it becomes leaner overall. If you want, you can certainly add chicken breast fillet. Cut the spring onions into fine rings. Peel the asparagus and wash the potatoes.
- Knock the released chicken drumsticks flat between cling film. This works very well with a saucepan or frying pan; salt and pepper on both sides.
- Mix the cream cheese with the spring onion rings, season with salt and pepper. Put the mixture on the chicken legs, roll up and seal with a wooden stick. Preheat the oven to 180 ° hot air
- Create a breading line. First the flour, then the beaten egg, and finally the breadcrumbs mixed with the almond flakes. Heat the clarified butter in a pan, turn the chicken roulades first in the flour, then in the egg and finally in the breadcrumbs mixture. Fry for 3 minutes on each side in a hot pan. Place on a baking sheet lined with baking paper and cook in the hot oven for 25-30 minutes.
- In the meantime, boil the asparagus and cook and fry the potatoes. Make the hollandaise as usual. Finely chop all the herbs and add them to the sauce at the end. Peel and core the tomatoes and cut into small cubes.
- Now it can be served. Remove the wooden stick from the legs, put them either whole or cut open on the plate. Cover the asparagus with the sauce and spread the tomato cubes on top. Finally add the potatoes.
- It was a real culinary delight.
- Enjoy yourself.
