Chicken Rouladen With Lemon Coriander Sauce

Recipe by Bergy
READY IN: 45mins




  • Place half of the chopped pickle along an edge of a pounded chicken breast , season with salt & pepper then roll it up Jelly roll style and secure with tooth picks
  • Repeat with second breast
  • Beat the egg with the water and dip each breast in the egg then into the potato flakes
  • Coat well, if necessary dip twice
  • Heat a skillet and put in 1 tbsp Oil 1 tbsp Butter saute the rolled breasts, turning gently but to allow all side to turn golden (appx 15 minutes to cook through -( check 170F)
  • Meanwhile make the sauce, mix the cornstarch with the cold consumme in a small saucepan, add lemon juice, sugar and coriander, bring to a simmer & cook until thickened ( this will be a medium thick sauce leaning toward thin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer
  • Remove from heat
  • Pour over the chicken rouladens just before serving or serve on the side