3162 Suprême de Volaille Orly

Method

Marinate the suprêmes with a little oil, lemon juice, finely chopped onion and parsley stalks for 1 hour. Dry on a cloth, dip into light frying butter and deep fry quickly.

Arrange on a serviette with fried parsley and serve a sauceboat of Tomato Sauce separately.

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