Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
2 pieces, 450 g (1 lb each) capon* breasts, pounded flat into scallops
Salt and freshly ground pepper, to taste
8 leaves basil
8 cherry tomatoes, halved and seeded
150 g (5 oz) Fontina cheese, in small dice
Corn oil for frying, as required
250 ml (1 cup) flour
500 ml (2 cups) Italian bread crumbs
- Cut each flattened breast into 4 strips and season with salt and pepper
- Place one basil leaf, two tomato halves and a little cheese on each strip.
- Roll up carefully and secure with toothpicks.
- In a large, heavy-bottomed pot, heat the oil to 350°F/ 180°C.
- In a bowl, beat the eggs.
- Coat the rolls with flour, dip in the beaten egg and coat with the bread crumbs.
- Fry until crisp and golden.
- Drain on paper towels, slice and serve.
*A capon is a rooster that is castrated when quite young, fed a fattening diet and brought to market before it is 10 months old. Ranging from 4 to 10 pounds, capons are full-breasted with tender, juicy, flavorful meat that is particularly suited to roasting. The Romans invented the process, but capons are not as popular as they used to be. If you can’t find one, use a large farm-raised, grain-fed chicken.
Imported on 2011-01-20 20:26:46 — Original ID:2545