Chicken strips with almond crust

Recipe from: 5/1/2006 12:00:00 AM
chicken strips

Ingredients 13
Servings 4
Time 20

Ingredients

  • 1
    egg, lightly whisked
  • 50
    ml
    cake flour
  • 40
    ml
    lemon juice
  • 160
    ml
    day-old breadcrumbs
  • 5
    ml
    cornflour
  • 125
    ml
    ground almonds
  • 20
    ml
    milk
  • 250
    g
    chicken: chicken breast fillets, cut into thin strips
  • 5
    ml
    salt to taste
  • 50
    ml
    oil for deep-frying
  • 15
    ml
    water
  • 160
    ml
    cranberry and lemon sauce: cranberry sauce
  • 10
    ml
    grated lemon rind
 

Method

25
 
Chicken: Dust the chicken with flour seasoned with a little salt.
Shake off the excess flour. Blend the egg and milk.
Combine the almonds, breadcrumbs and lemon rind. Dip the chicken strips in the egg mixture, then in the breadcrumb mixture.
Chill the chicken strips in the fridge for at least an hour.

Sauce: Heat the cranberry sauce and lemon juice in a small saucepan. Blend the cornflour and water and stir into the cranberry juice mixture.
Bring to the boil over high heat, stirring continuously until the sauce thickens. Heat the oil and brown the chicken strips in batches.
Drain on paper towels and serve hot with the sauce.

 

 

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