•   500 g chicken breasts
  •   2 dl beer
  •   2 eggs
  •   200 g soft flour
  •   3 dl oil
  •   3 dl Polimark Tartar sauce
  •   1 lemon


Pestle meat with mallet, season it to taste and cut it into strips 1 cm wide. Separate the egg whites from the yolks and whisk them well. In particular, combine egg yolks, beer and 120 g of flour, season to taste and mix well. In such a mixture add  whisked egg whites and gently stir with a spoon. Cut strips of chicken breasts roll into flour, then into the prepared mass and deep fry on all sides until nicely browned. Spray the ready chicken with lemon juice and serve with Polimark Tartar sauce.

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