Chicken Breasts On The Wing
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INGREDIENTS 6 chicken breasts with wing bones left attached
Salt and pepper, to taste
6 slices ham
Soft butter
2 beaten eggs
Sifted bread crumbs, very, very fine - almost dust
1/2 pound melted butter
Paprika
Fresh watercressAsk your butcher to remove 6 breasts of chicken from 3 fryers, taking off wing tips but leaving the main wing bone attached to each breast. Then have him pound each breast with the flat side of his cleaver.
Sprinkle the 6 breasts with salt and pepper. Cut 6 slices of ham the approximate size and shape of the chicken breasts. Spread and seal them together with the soft butter.
Now dip each breast in 2 beaten eggs and drag lightly across a pastry board covered with sifted bread crumbs that are very, very fine - almost dust.
Heat 1/2 pound butter in a large skillet until bubbling. Fry the breaded chicken breasts lightly, first on one side, then on the other. Serve them very hot with all the remaining butter poured over them. Garnish with a sprinkling of paprika and fresh sprigs of watercress.
Makes 6 servings