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Receta Chicken Durand (Poulet Saute Durand)

Name: Chicken Durand (Poulet Saute Durand)
Ingredients: 1 lrg Fryer - (3 1/2 to 5 lbs) Bayou Blast see * Note; 4 c. Flour; 2 x Large eggs beaten with; 2 Tbsp. Lowfat milk; 1 c. Extra virgin olive oil; 1 lrg Onion sliced thin rings; 1 c. Crystal Warm Sauce; 1/4 c. Thick tomato sauce; 8 slc Baked ham - (thin slices); 2 tsp Finely-minced fresh parsley leaves

de Global Cookbook

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Raciónes: 4

Ingredientes

1 lrg Fryer - (3 1/2 to 5 lbs) Bayou Blast see * Note
4 c. Flour
2 x Large eggs beaten with
2 Tbsp. Lowfat milk
1 c. Extra virgin olive oil
1 lrg Onion sliced thin rings
1 c. Crystal Warm Sauce
1/4 c. Thick tomato sauce
8 slc Baked ham - (thin slices)
2 tsp Finely-minced fresh parsley leaves

Direcciones

Using a sharp knife, cut the chicken into 8 pcs, discarding the back-bone and removing the breast bone. Season the chicken with Bayou Blast. Season 3 c. of the flour and egg wash with the Creole seasoning. Dredge the chicken first in the flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely.
In a large skillet, over medium heat, add in the oil. Toss the onions in the warm sauce. Season the remaining flour with Emeril's Essence. Dredge the onions in the remaining flour. Fry the onions till golden. Remove and drain on paper towels. Season with Essence. When the oil is warm, pan-fry the chicken till crispy and golden brown, about 6 min on each side. Remove and drain on paper towels. Season with Essence. Spread 1 Tbsp. of the tomato mix over each piece of ham. Roll the ham up tightly.
To serve, place the chicken around a platter. Mound the onions in the center of the chicken. Lay the rolled ham around the onions. Garnish with parsley.
This recipe yields 4 servings.