Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| .250 | Kg | Egg |
| 0.32 | Kg | Polenta |
| 1.25 | Kg | Refined Flour |
| 0.9 | Kg | Chicken |
| 0.4 | Ltr | Oil |
| 0.12 | Ltr | Olive Oil |
| 0.4 | Ltr | Napolitaine sauce(see recipe) |
| 0.2 | Ltr | Balsamic Vinegar |
| 0.08 | Kg | Capers |
| 0.06 | Kg | Sugar |
| 0.1 | Kg | Butter |
| 0.05 | Kg | Salt |
| 0.5 | kg | Mashed Potato(see recipe in vegetables) |
Method:
- For marinating chicken-
- Lightly beat chicken breast with malet and coat it with egg.
- Make a mixture of polenta ,refined flour,salt ,white pepper and dredge chicken in it.
- Deep fry the chicken until crisp
For the sauce-
- Heat the napoliatine sauce and blend it with a blender
- Once done add balsamic vinegar, caper, butter and sugar together.
- Give a base of mashed potato and neatly place chicken over it.
- Drizzle some sauce over it and some by the side.