Risolles with chicken

Heat the butter in a pan and fry the chicken in 10 min. Around brown and done. Remove from the pan and fry the onion and red pepper for 5 minutes in the remaining shortening. Cut the chicken into small pieces.

Sprinkle the onion and red pepper with the curry powder and flour. Add the milk for drizzle and shake until the mixture is bound. Slice the parsley. Put the pieces of chicken back in the pan, stir in the lemon juice and the parsley. Season with salt and pepper. Remove from heat and allow the mixture to cool.

Lay the slices of dough together and roll out with the rolling pin into a thin, round piece. Use the protrusion or glass to make 20 rounds out of the dough. Spoon a ½ tbsp on each round and fold double. Stick the edges tightly with some water.

Beat the eggs in a deep plate. Put the breadcrumbs in another deep plate. Roll the dough flakes first through the egg and then through the breadcrumbs so that they are covered with breadcrumbs. Put the risolles in the refrigerator until use.

Heat the deep fryer to 170 ° C. Fry the risolles with 5 in golden brown at the same time for about 4 minutes. Drain on kitchen paper and serve warm.