The menus in Buenos Aires restaurants have a traditional item: the chicken supreme prepared in different versions. “a la pastora”, they are stuffed with ham and cheese, melted in cooking.
for 2 portions
| 1 unit | CHICKEN SUPREME |
| 1 slice | HAM |
| 1 bar | MOZZARELLA CHEESE |
| 2 units | EGGS |
| 20 g. | MUSTARD |
| n/a | PARSLEY |
| n/a | BATTER |
| n/a | SALT |
| n/a | PEPPER |
Pastora Sauce
| 100 cc. | BECHAMEL SAUCE |
| 100 cc. | HEAVY CREAM |
| 50 cc. | KETCHUP SAUCE |
| n/a | SALT |
| n/a | PEPPER |
Garnish
| 1 unit | POTATO (big) |
| 1 lt. | OIL |
With a knife, open the supreme to make as flat as possible. Place it on two film papers and give small knocks till you get and uniform width. Put salt and pepper. Wrap the mozzarella bar with the slice of ham, place it in one of the edges of the supreme and wrap with it. Mix eggs, mustard, chopped parsley, salt and pepper. Place the cylinder made with the supreme, within the mix of eggs, so the surface be all wet and batter Repeat the proceeding once more. At last, wrap in film trying to make a cylinder shape. Save in refrigerator till cooking time. Cook the supreme in much oil till all the surface is browned and well done inside (around 15 minutes).
For the sauce
Mix white sauce and ketchup, and, if necessary, process to get it plain and soft. Finally, add cream, salt and pepper. Heat at the time of serving.
Presentation
Serve the supreme and pour the hot pastora sauce. It can go with a garnish of noisette potatoes, smashed potatoes, fried sweet potatoes, crushed potatoes or vegetables.
It can also be battered in Panko (Japanese breadcrumb), to be more crispy mixed with seeds, fresh herbs, or simply alone. You can add to the eggs mix any seasoning or herbs (grated cheese, chives, etc.)as desired to get better aroma and flavor If you have doubts about cooking, once it is well browned, finish cooking in the oven covered with aluminum paper, so you can avoid the browning excess that could be produced in the frying and to have to cut in the middle to check. Besides, if you have guests, it is a good way to keep the supreme hot till the time to serve. Fillings can vary as desired, for example, ham, mozzarella and blue cheese, vegetables in Julienne, cream of spinach, mozzarella, dry tomatoes and basil.
Poultry are abundant in this region and are made whole or cut in pieces. . The chicken supreme meat is a little drier than the one of the thigh, with less fat. It is something to take into account when you choose the cooking method.
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