Chicken liezon

The word liezon comes from the French "liaison" and is translated into Russian literally as "connection". From here we can understand the principle of its application. Lieson acts as a binding material between various products and their shell (breading).

In modern cooking, this principle of processing products is widely used. Especially often, liezon is used when it is necessary to fix the breading on a dish. Chicken meat, pork chops, and fish are dipped into this mixture.

Chicken meat is quite dry. And the use of lieson in its preparation significantly improves the taste of unleavened chicken, making its meat more juicy and soft.

Without liezon, it is impossible to cook the famous Kiev cutlets, which require several layers of breading. It is the use of a binding mixture of eggs and milk that allows you to preserve the juiciness of the product and at the same time give it an appetizing golden and crispy crust.

In order to cook chicken liezon, you do not need special culinary skills or any delicatessen products. Everything you need for this is almost always in the refrigerator of every housewife. And most importantly, the cooking time of the liezon is only 5 minutes.

So, how to cook it? Wash the chicken egg, carefully break it into a bowl or a deep plate, separating the yolk from the protein. For the preparation of liezon, only the yolk will be needed, and the protein can be used for other purposes.

Stir the yolk slightly and add a pinch of salt.

Heat the milk slightly and pour a thin stream into a container with yolk. The main thing at this stage is not to overheat the milk, otherwise the egg may boil.

Beat the mixture of yolk and warm milk with a whisk, mixer or a simple fork until a fluffy foam forms.

You need to use chicken pie right after cooking. Now you can dip chicken pieces into it, breaded them, fry them and enjoy the taste of juicy meat with a crispy crust. Bon appetit!