Meat Science

BREAST FILLET

• This is prepared using deboned breast meat, called as fillets.
• Carefully cut and remove the breast meat on either side of the keel bone, without damaging its natural shape, into two breast fillets.

Sauce and cooking

• Prepare a filleting sauce; soak the breast fillets in the sauce for 1 or 2 hours. Remove the excess sauce and deep fry it in vegetable oil to about 10 minutes or 90% cooking.
• Dip the 90% fried fillets in a beaten-to-foam mixture containing eggs, salt, pepper, turmeric powder, rusk powder and corn flour. Deep fry it once again for 2 minutes to golden brown colour.
• The breast fillets look like fried fish slices and can be served along with vegetable salads.