CHICKEN VIENNESE

Preparation Method :

• Prick the chicken. Rub lemon juice, salt and pepper. Keep covered in the refrigerator to marinate for 2 hours.
• Heat oil, preferably in non stick pan. Add the chicken pieces. Cover and cook on low heat until brown and tender. Drain.
• Transfer the chicken pieces to a baking dish. Sprinkle ½ of grated cheese on the chicken. Keep aside.
• Heat butter, stir in maida and cook for ½ minute on low flame till maida turns a little brownish. Remove from fire.
• Add salt and pepper. Add thin cream, stirring gently. Return to very low flame and stir for just a few seconds. Remove from fire before the boil. Do not let it boil. Keep aside to cool.
• When it comes to room temperature, add the beaten eggs and mix well. Pour this mixture over the chicken arranged in the baking dish.
• Sprinkle the remaining cheese and bread crumbs. Dot with a little butter. Keep aside till serving time.
• To serve, bake in a medium hot oven, at about 180-200°C, for about 30 minutes till a golden crust is formed.