Recipe - Grilled Or Broiled Chicken Cutlets With Capers And Tomatoes

Polenta/millepuff
Boiling water twice the
volume of
; polenta/millepuff
Ostrich meat
Crocodile meat

SALSA VERDE
3 Cloves garlic
1 tablespoon Capers
1 tablespoon Anchovies
White wine vinegar
1 tablespoon Salt
1 tablespoon Sugar
4 Floz olive oil
1 lg Bunc coriander

Put the polenta/millepuff in boiling water until puffed up and semiset.
Add seasoning.

Mix all the other ingredients in a food processor and process until a
chunky, tangy sauce. Oil the meats and chargrill for around five minutes or
until lean and tender. (Crocodile takes less time to cook than ostrich.)

Slice the millepuff and serve with the meat. Add sauce to the meat and
millepuff and serve with a sprig of coriander.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.