Bread Rolls ( 5 July 2012)

1 CUP CHICKEN FILLETS, CUT INTO LONG STRIPS
JUICE OF 1 LEMON
1 ½ TSPS GINGER GARLIC MASALA
3 TBLSPS TOMATOE SAUCE
1 TSP SALT
TOMATOE SAUCE/MAYYONNAISE
2 TBLSP PICCALILI OR SANDWICH SPREAD
10 SLICES, WHITE BREAD, CRUSTS REMOVED
2 EGGS BEATEN
CORNFLAKES MADE INTO BREADCRUMBS

1.    MIX TOGETHER CHICKEN STRIPS, LEMON JUICE, MASALA, TOMATO SAUCE AND SALT AND COOK WITH BUTTER UNTIL TENDER
2.    ADD TOMATO SAUCE AND MAYONNAISE AS MUCH AS DESIRED, ADD PICCALIL I AND MIX WELL.
3.    ROLL OUT EACH SLICE OF BREAD WITH ROLLING PIN UNTIL FLAT.
4.    PLACE A TEASPOONFUL OF FILLING ONTO EACH SLICE AND ROLL TIGHTLY TOGETHER AS FOR SWISS ROLL
5.    DIP EACH ROLL INTO BEATEN EGG, THEN ROLL IN BREADCRUMBS.
6.    ROLLS KEEP WELL IN THE FREEZER, SO THEY CAN BE FROZEN AT THIS STAGE
7.    WHEN READY TO USE FRY IN SHALLOW OIL UNTIL GOLDEN ON BOTH SIDES

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