Chicken Viennese

Ingredients

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.