A delicious second course, ideal for a Sunday lunch shared with the family. The real trick is presenting the potatoes in an original pear shape to make the dish spectacular and interesting.
Preparation time: 20 minutes
Cooking time: 30 minutes
Doses for: 4 people
Large chicken breast slices 4
Scamorza cheese s slices
Aromatic salt q.s.
Potato flakes 300 g
Milk 500 ml
Butter 100 g
Salt and pepper q.s.
Bay leaves 4
White wine q.s.
Flour and eggs for coating with breadcrumbs q.s.
Samurai gourmet 20x20 plates
Deluxe 80mm toothpicks
Preparing the rolls:
Place the chicken slices on a cutting board and beat them with a meat tenderizer until they are quite thin. Add some aromatic salt to the chicken slice, put a slice of scamorza cheese and a slice of luganega sausage on top, roll up the slice of chicken and hold it firmly. After rolling it up, insert a toothpick to close it.
Brown it in a pan with a little oil until it is golden brown, then add some white wine and let it reduce.
You can finish cooking in the oven at 150° for 10 minutes.
Preparing the potatoes:
In a saucepan, mix the milk and the potato flakes with salt and pepper to obtain an even mixture. Remove from the heat and add the butter and egg yolks, stirring well.
Make some little balls of the desired size and shape them to simulate the shape of a pear. Dip them in the flour and then in the egg and fry them.
On a Samurai Gourmet plate, place a roll and a potato/pear on a skewer with a bay leaf on top.