Pulpe de pui Savoyard

Imi poate spune cineva cum se fac aceste pulpe? Am mancat la un restaurant pulpe Savoyard si mi-au placut foarte mult. Pulpe de pui care erau prajite si aveau deasupra sunca presata fasii si cascaval. Nu stiu insa cum sa le prajesc ca sa nu se imprastie cascavalul inainte de a se praji, mai ales ca nu erau trecute nici prin pesmet, nici prin faina. Stie cineva cum se fac?

akella spune:

Am gasit reteta, dar este in limba engleza. O postez, insa o voi traduce mai tarziu...

Title: Chicken Savoyard
Yield: 6 Servings

Ingredients

3 lb chicken breast meat; skinned
salt, white pepper and
-nutmeg; to taste
3 tb butter
1 tb flour
1/4 c dry white wine
3/4 c half and half
1/2 ts thyme
1 bay leaf
1 ts tarragon
2 cloves garlic; minced
1 egg yolk
1 tb lemon juice
1/2 c shredded Swiss or Muenster
-cheese
1/2 c soft breadcrumbs
1 tb chopped parsley

Instructions

Cut chicken into long strips and sprinkle with salt, white pepper and
nutmeg. In a skillet, heat 2 tablespoons of the butter and brown chicken
strips. Remove chicken and place in a shallow baking dish in a single
layer. Stir flour into skillet; add wine and half and half, stirring to
loosen browned particles on bottom of skillet. Stir until sauce thickens
slightly. Add thyme, bay leaf, tarragon and garlic. Beat egg yolk with
lemon juice. Add a little hot mixture to egg yolk and stir; add egg
mixture to skillet, stirring to combine. Add cheese and cook over low
heat until cheese melts. Pour sauce over chicken in baking dish.
Melt remaining 1 tablespoons butter. Mix breadcrumbs with parsley and
butter. Sprinkle buttered breadcrumbs over chicken. Bake in a 375 oven
for 45 minutes or until chicken is done and topping is well browned.
Remove bay leaf and serve immediately. Makes 6 servings.