| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chicken, Loo | 6 | Servings |
INGREDIENTS
| 1 | Stick butter, chilled | |
| 6 | Boneless chicken breast halves | |
| Salt and pepper to taste | ||
| 1 | Green onion, minced fine | |
| 1 | c | Flour for dredging |
| Salt and pepper to taste | ||
| 2 | Eggs, beaten | |
| 1 | c | Breadcrumbs for dredging |
INSTRUCTIONS
Cut butter into 6 portions. Beat chicken pieces between wax paper until they are thin cutlets. Do not make any holes. Put one portion of butter in the middle of each cutlet. Sprinkle each with green onion and salt and pepper. Roll each chicken piece into an envelope shape, tucking in the sides. Put a bunch of flour in a bowl; add salt and pepper to taste. Beat two eggs in another bowl. Put about a cup of soft white breadcrumbs (stale bread will also do) in a third bowl. Take each chicken roll and dredge it in flour. Then dip it into the egg and then roll it in breadcrumbs. You may repeat the egg-crumb breading once if you like a thick crust. Put the finished rolls in the fridge for at least an hour to firm up the breading. Deep fry at 360 until brown on all sides. Serve with rice. Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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