Parmesan Chicken Goujons

Parmesan Chicken Goujons

skinless chicken breasts
plain flour
English mustard
finely grated parmesan
fine quick-cook polenta
white breadcrumbs
vegetable oil 


2 tsp
40 ms
3 tsp


1. Slice each chicken breast into three thick strips, season the flour, and place in a shallow bowl. Whisk the egg with mustard in a second bowl, and then combine the parmesan, polenta, and breadcrumbs in a third. Roll the chicken strips in the flour, shake off the excess.

2. Dip the chicken in egg and roll it in the parmesan crumbs. Cover it and let it chill in a plate for 10 minutes. Heat the vegetable oil, add the goujons, and fry for four minutes until it turns golden and crisp all over. Sprinkle salt and serve warm.

Wild Mushroom Ravioli

dried porcini mushroom
fresh mushroom
olive oil
fresh flat parsley
minced garlic
chopped onion
ground black pepper
ricotta cheese
10 gms
50 gms
3 tsp
1 tsp
1 clove
20 gms
to taste
to taste
30 gms

25 ml


1. Soak dried mushrooms in enough boiling water to cover them completely, for about 15 minutes or until soft. Drain and discard liquid. Squeeze the mushrooms to remove additional liquid and then finely chop them. In a large mixing bowl, add the flour, eggs, olive oil, water, and salt and mix until the ingredients come together to form a dough. 

2. Turn the dough out onto a floured surface, and knead until smooth and elastic, for about 10 to 15 minutes. Wrap it in plastic wrap and set aside. Meanwhile, in a medium skillet, cook the fresh mushrooms in hot oil over medium-high heat for about five minutes or until the liquid is evaporated.

3. Add the porcini mushrooms, parsley, and garlic and cook it for a minute. Remove it from the heat and sprinkle salt and pepper on it. In a medium bowl, combine egg yolk, ricotta cheese, and the mushroom mixture. Cover and chill until needed.