Chicken roulade with green sauce

Name: Chicken roulade with green sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Eggs (size M); 1 collar Herbs for Frankfurt green sauce (contains e.g. parsley, chives, dill, pimpernel, tarragon, sorrel, chervil, borage, lovage, cress); 300 g Whole milk yoghurt; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 (150 g each) Chicken filets; 8 discs Black Forest Ham (approx. 10 g each); 250 g Flour; 1/8 l Milk; 40 g clarified butter; 2 TABLESPOONS Oil; 7-10 Tbsp Chervil; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Eggs (size M)
1 collar Herbs for Frankfurt green sauce (contains e.g. parsley, chives, dill, pimpernel, tarragon, sorrel, chervil, borage, lovage, cress)
300 g Whole milk yoghurt
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 (150 g each) Chicken filets
8 discs Black Forest Ham (approx. 10 g each)
250 g Flour
1/8 l Milk
40 g clarified butter
2 TABLESPOONS Oil
7-10 Tbsp Chervil
7-10 Tbsp wooden skewers

Directions

1
Boil 2 eggs hard for about 10 minutes. Wash the herbs, shake dry and chop. Drain eggs, quench, peel and chop finely. Mix yoghurt and sour cream. Stir in herbs and eggs, season with salt, pepper and sugar.
2
Wash the fillets, dab dry and halve lengthwise. Tap fillets flat and season with salt and pepper. Place 1 slice of ham on each, roll up and pin. Separate 4 eggs. Stir egg yolks, flour, milk and 1 pinch of salt until smooth.
3
Beat the egg white until stiff and fold in. Heat the clarified butter in portions in a pan. Add the dough in portions to the pan and fry until light brown. Turn and tear into 2-3 cm pieces.
4
Bake until golden brown. Place on a plate and keep warm. Heat the oil in a frying pan. Fry the roulades in it at medium heat while turning for about 12 minutes. Arrange roulades with green sauce and scratch on plates.
5
Garnish with chervil.