Frankfurter Fried Chicken Roulade

Cut the turkey breast into small pieces, season with salt and pepper and freeze in the freezer for 10 minutes. Grind in a moulinette, add whipped cream and whisk everything together to a creamy farce. Chill immediately.

Sauté shallots in oil until soft, add mushrooms and sauté until all liquid has evaporated. Salt, season with pepper, cool and mix with the farce. Put back to cool.

Score the chicken breasts horizontally (do not cut through) and unfold. Pat a tiny bit tenderly flat between plastic wrap and season with salt on both sides. Spread the farce evenly over the chicken breast and smooth it out. Sprinkle with chopped parsley. Cut liver into wide strips, place on top of the farce and season with pepper. Roll up fillets from long side with stuffing like roulades.

4. mix eggs. Divide eggs, flour and breadcrumbs evenly among 3 work bowls. Turn roulades in order in flour, egg and breadcrumbs to the other side. Repeat the process.

Heat clarified butter in a deep frying pan and fry roulades on all sides over medium heat for about 15 minutes until golden brown, turning occasionally to the other side.

Remove roulades from frying pan, drain on kitchen roll and cut in half diagonally. Bring to the table hot. Serve with Plachutta’s peanut and roasted apple salad.

Tip: Instead of clarified butter, you can use the

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