Chicken Roulade with Green Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 1 bunch herbs (chervil, parsley and chives)
- 250 g crème fraîche
- 250 g yourt
- salt and pepper
- 1 pinch (s) sugar
- 4 port. Chicken fillet (s)
- 8 slices ham, smoked
- 250 g flour
- 200 ml milk
- 4 tablespoon butter
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Hard boil 2 eggs in about 10 minutes. Wash and chop the herbs. Drain the eggs, quench them, peel them, let them cool down a little and chop them. Mix the crème fraîche with the yogurt. Mix in the eggs and herbs. Season the sauce with salt, pepper and sugar.
- Wash the fillets, pat dry and cut in half lengthways. Knock flat, season with salt and pepper. Place 1 slice of ham on each, roll up and secure with wooden skewers.
- Separate 4 eggs. Mix the egg yolks with milk, flour and 1/2 teaspoon salt until smooth. Beat egg whites until stiff and fold in. Heat the butter in portions in a pan. Bake the dough in portions into small round or oval golden-yellow cakes. Take out and keep warm.
- Heat oil in a pan. Fry the roulades in it over medium heat for 12-15 minutes.
- Serve the roulades with the pancakes and serve with the sauce.
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