SwiftVa

09/11/2016

A successful breakfast meeting at Dt Dobie Kenya on 4th November 2016.Thank you for the continued support

08/11/2016

From our archives

07/11/2016

Which is your favourite African meal?

05/11/2016

December is almost here and its during this festive season when most of the people love to have their weddings/functions .We at Serene Caterers are offering a one time package to all clients,be it Wedding Ceremonies,birthday parties,family gatherings among others.Reach us today and make your booking in advance.
Quality services is what we provide and the clients satisfaction is our happiness.
REMEMBER:THERE IS SOMETHING FOR EVERYONE....

05/11/2016

04/11/2016

we make sure your table is well set and polished

04/11/2016

Good morning.

03/11/2016

Stuffed Chicken

Ingredients

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 ½ ounces thinly sliced provolone cheese (1 1/2 slices)
1 ½ ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
⅜ teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Preparation

Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.