Chicken Viennese

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Lemon juice - 1 tablespoon
• • Cheese (grated) - 100 grams
• • Butter - 2 tablespoons
• • Maida - 1 tablespoon
• • Cream (fresh) - 1 cup
• • Eggs (beaten well) - 2
• • Egg white (beaten well) - 1
• • Bread crumbs (dry) - 2 tablespoons
• • Salt - as required
• • Pepper - as required
• • Oil (for frying the chicken) - 3 tablespoons

Method

• 1. Prick the chicken.
• 2. Rub lemon juice, salt and pepper.
• 3. Keep aside to marinate for 2 hours.
• 4. Heat oil, preferably in non stick pan.
• 5. Add the chicken pieces.
• 6. Cover and cook on low heat until brown and tender. Drain.
• 7. Transfer the chicken pieces to a baking dish.
• 8. Sprinkle ½ of grated cheese on the chicken. Keep aside.
• 9. Heat butter, stir in maida and cook for ½ minute on low flame till maida turns a little brownish.
• 10. Remove from fire.
• 11. Add salt and pepper. Add thin cream, stirring gently.
• 12. Return to very low flame and stir for just a few seconds.
• 13. Remove from fire before the boil. Do not let it boil. Keep aside to cool. (If the cream is thick, add some milk to make it thin.)
• 14. When it comes to room temperature, add the beaten eggs and mix well.
• 15. Pour this mixture over the chicken arranged in the baking dish.
• 16. Sprinkle the remaining cheese and bread crumbs.
• 17. Dot with a little butter. Keep aside till serving time.
• 18. To serve, bake in a medium hot oven for about ½ hour till a golden crust is formed.