Filled Kentucky rolls

Name: Filled Kentucky rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 200 g Buttermilk; 800 g Potatoes; 4 TABLESPOONS Oil; 1 TEASPOON Salt; 7-10 Tbsp Sweet peppers; 1 (250 ml) bottle of barbecue sauce; 16 discs Bacon (à approx. 10 g); 100 g Breadcrumbs; 2 Onions; 2 TABLESPOONS Flour; 1/2 bunch Chives; 500 g Coleslaw; 1 l oil for frying; 7-10 Tbsp Freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
200 g Buttermilk
800 g Potatoes
4 TABLESPOONS Oil
1 TEASPOON Salt
7-10 Tbsp Sweet peppers
1 (250 ml) bottle of barbecue sauce
16 discs Bacon (à approx. 10 g)
100 g Breadcrumbs
2 Onions
2 TABLESPOONS Flour
1/2 bunch Chives
500 g Coleslaw
1 l oil for frying
7-10 Tbsp Freezer bag
7-10 Tbsp wooden skewers

Directions

1
Cut the chicken fillets in half crosswise once each. Halve the halved fillets again lengthwise. Place each portion between freezer bags and beat flat. Mix with buttermilk in a bowl and chill for about 1 hour.
2
Wash potatoes thoroughly, cut into slices. Mix in a bowl with oil, salt and 1 teaspoon paprika. Spread on about 2/3 of a baking tray and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
3
manufacturer) bake for about 30 minutes.
4
Remove the fillets from the buttermilk and spread 1 teaspoon of barbecue sauce on each. Cover each fillet with 1 slice of ham, roll it up and pin it with wooden skewers. Turn in breadcrumbs. Heat oil in a high pot, fry rolls in hot fat until golden brown, take them out and let them drip off on kitchen paper.
5
In the last 10 minutes of cooking time, place the rolls on the tray next to the potatoes and finish cooking. Peel the onions, cut them into thin rings and turn them in flour. Fry the onion rings in hot frying fat until golden brown, remove.
6
Drain on kitchen paper.
7
Wash the chives, dab dry and cut into small rolls. Arrange schnitzel rolls with potato wedges and onion rings. Add remaining barbecue sauce and coleslaw. Sprinkle with paprika and chives.