- 2 chicken breasts, skinless
- 2 pieces of sliced roast beef (roast beef)
- 2 teaspoons mustard
- salt & pepper to taste
Skin:
- wheat flour (plain flour)
- bread crumbs (bread crumbs)
- 1 egg beaten
How to:
- Cut the chicken breasts horizontally (wide), but do not get truncated. Open in the middle, coat with mustard, salt & pepper.
- Place roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
- Coat chicken breasts with flour, then dip in beaten eggs. After that coat with bread flour until the whole surface of the coated chicken breasts.
- Fry over low heat first. After 3 / 4 cooked, raise the fire. Do not forget to discard toothpicks after cooking, before the serve.
- Serve with ketchup or chili sauce.
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