Ingredients:              

• 200g Chicken meat

White sauce:

• 25g margarine
• 50g plain flour
• 150ml chicken stock
• 1 tsp lemon juice

Coating:

• 1 egg
• 3 pieces bread

Seasonings:

• ¼ tsp salt
• few shakes pepper

Garnish:

• tomato and parsley

Tomato sauce:

• 2 tbsp tomato ketchup
• 2 tbsp water
• 1 tsp sugar
• ½ tsp cornflour
• few drops lemon juice

Method:

1. Chop the chicken meat finely. Cover up chicken meet with tin foil. Put to steam for 10 mins.
2. make the white sauce by roux method:

• melt the margarine over a gentle heat. Off heat.
• Add in plain flour and stir well.
• Stir in chicken stock little by little. Bring to boil (keep on stirring until it is of binding consistency).
• Add in lemon juice and seasonings.

3. add in chicken meat and mix well.
4. turn onto a plate, cover and chill for about 30 mins.
5. make breadcrumbs using a mincer.
6. divide chicken mixture into 6 equals portions. Shape each into a cylinder.
7. dip in egg and roll in breadcrumbs.
8. deep fry until golden brown.
9. boil the tomato sauce.
10. garnish and serve hot.