Forget eggs, the secret to the perfect stir-fry is in the beer: Chicken cubes stuffed with butter
One day of the weekend is always reserved for fried white meat and potatoes, either baked or mashed. If you want to change things up a bit and do the meat in a different way, then try fried chicken cubes stuffed with butter. Aromatic, juicy and delicious, they will delight you at the first bite.
Feel free to omit the eggs from the breading mixture, as beer mixed with flour binds the mixture just as well and makes the meat tender and juicy.
- 500 g of white meat
- 150 g butter
– 150 g of cheddar cheese
– 20 g of spices
- 200 g flour
- 250 ml of beer
– 150 g of breadcrumbs
Cut the meat into thin steaks and pound it, then salt and season each piece. Mix room temperature butter with grated cheddar cheese and chopped herbs. Mix well, then put it on a transparent foil and with your fingers spread it a little and shape it into a square. Fold it again with cling film, then close it, then roll it out with a rolling pin to get a thicker square. Place in the freezer for half an hour. Cut into cubes and place in the middle of each steak. Fold first lengthwise, then widthwise, so that the meat is covered with an entire cube of butter. Wrap in transparent foil and arrange in a narrow container and return to the freezer for half an hour. Mix the flour and beer and mix well, then dip each cube of meat (be sure to remove the transparent film) first in the mixture, then in the breadcrumbs. Fry in hot oil.