Chicken Liaison (Egg Wash)
The secret behind chicken Kiev, revealed! A chicken liaison is an incredibly easy way to keep chicken juicy on the inside and crisp on the outside. Thanks to this simple recipe, chicken cutlets come out wonderfully tender with an appetizing golden crust.
papaya
Recipe author
Chicken Liaison
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
7 g
Fats 41 %
7 g
Carbohydrates 18 %
3 g
71 kcal
GI:
100
/
0
/
0
- The word "liaison" comes from the French liaison and translates literally as "bond" or "connection," which tells you exactly how it works. A liaison acts as a binding agent between foods and their coating (the breading). This technique is used everywhere in modern cooking. It's especially handy when you need to make breading stick to a dish — you dip chicken, pork chops, or fish into the mixture. Chicken meat is fairly dry, and using a liaison while cooking it greatly improves the flavor of an otherwise bland piece of chicken, making the meat juicier and more tender. Without a liaison, it's impossible to make the famous chicken Kiev, which calls for several layers of breading. It's precisely this binding mixture of egg and milk that locks in the juiciness while giving the food an appetizing golden, crispy crust. Making a chicken liaison takes no special culinary skill or any fancy ingredients. Everything you need is almost always on hand in any kitchen. Best of all, it takes just 5 minutes to make. So how do you do it? Rinse the egg and carefully crack it into a bowl or deep plate, separating the yolk from the white. You only need the yolk for the liaison; the white can be saved for other uses. Lightly beat the yolk and add a pinch of salt. Warm the milk slightly and pour it into the yolk in a thin stream. The key here is not to overheat the milk, or the egg may cook. Whisk the yolk and warm milk together — with a whisk, a mixer, or a simple fork — until a fluffy foam forms. Use the chicken liaison right after making it. Now you can dip pieces of chicken into it, bread them, fry them up, and enjoy juicy meat with a crispy crust. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
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