1 Remove the chicken skin and cut the flesh into 10 fillets.
2 Place the fillets between two sheets of cling film and flatten them with a rolling pin.
3 Place a shiso leaf and some cheese on top of each fillet.
4 Roll the fillets tightly around the fillings.
5 To make the breadcrumb coating, beat the egg then add the flour. Whisk together well and add the water.
6 dip the chicken rolls into the egg mixture and then cover with bread crumbs. make sure the chicken rolls are completely coated.
7 heat the oil to 160°c and fry the chicken for 10 minutes.
8 drain well and serve.
you can use either chicken breasts or drumsticks.
If you can’t find any shiso, replace with basil.
INGREDIENTS (Serves 5)