Chicken Roulade with Pancakes
Description
A cold appetizer for a buffet or holiday table is easy to prepare yourself, for example — from chicken fillet. Choose large fillets so they can be cut and opened flat. Pancakes can be made with herbs or with various seasonings and spices. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl, pour in water, and add 2 pinches of salt. Beat everything together.
- 3
Step 3
Add the flour and mix it into the liquid batter. Pour in the vegetable oil and let the dough rest for 10 minutes to activate the gluten.
- 4
Step 4
Meanwhile, rinse the fillet, trim off any sinew and membrane. Cut it in half but not all the way through, opening it like a book.
- 5
Step 5
Pound with a kitchen mallet, placing the meat flesh-side up.
- 6
Step 6
Pan-fry the pancakes from the batter, cooking for about one minute on each side until lightly golden.
- 7
Step 7
Place three pancakes on the rolling surface. Finely chop the washed herbs and spread the chopped greens along the edge of the pancakes.
- 8
Step 8
Tightly roll into a roll and tie with string or kitchen twine.
- 9
Step 9
Place the roll in a bag and tie it shut.
- 10
Step 10
Place the bag with the prepared mix in a pot or kazan, pour in hot water, and boil over moderate heat for about 1 hour.
- 11
Step 11
After that, remove the roll and transfer it to another container. Chill it for about 1 hour so the dish cools thoroughly. You can use a weight.
- 12
Step 12
Cut the chilled chicken roll into serving portions and place on a plate. Serve at the table.