- 3 large chicken breasts, boned, skinned, and cut in half
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 egg whites
- 2 tablespoons sherry
- 1 teaspoon lemon juice
- 1/2 teaspoon grated orange rind
- 2 cups blanched almonds, ground or chopped fine
- 1 cup peanut or vegetable oil
Freeze boned and skinned chicken breasts because freezing makes them easier to slice. Then cut into slices 1/8 inch thick. Thaw. Combine cornstarch, salt, and sugar. Beat egg whites until fluffy, but not stiff, whisk in cornstarch mixture and add sherry, lemon juice, and grated orange rind.
Dip chicken slices into egg white mixture and dredge in ground almonds. Fry in heated oil for 2 to 3 minutes on each side until golden. Drain. Cut slices into bite-size strips and thread on toothpicks.
Serve on heated platter garnished with parsley or lemon slices.
Serves 8 as an appetizer.