Iranian chicken fillets with honey sauce

Submitted by enr on 14 May 2010
4 chicken fillets
1/3 cup breadcrumbs
1/3 cup finely ground walnuts
2 tbsp flour
egg 1
4 tbsp honey
2 tbsp apple cider vinegar
40 g raisins
25 g butter
pinch of cinnamon
salt, pepper
fat frying
Iranian chicken fillets with honey sauce
Photo added on
Photo author
Fillets are crushed thin and dried . Seasoned with salt and pepper. Oval fillets first in flour, then dip in the beaten egg. Rolled in bread crumbs mixed in advance and walnuts (as is the pressure to fit well breadcrumbs). Fry until golden brown. In a pan melt the butter, add the honey, cinnamon and stir, pour the vinegar. Add the raisins and allow to boil. With the resulting sauce pour fillets. Serve with rice or green salad garnish. Raisins can be replaced with finely chopped dried apricots.
1 user
14 May 2010


Why tenderloin dries? Is there new technology that does not know, or do not read properly.

fillet dries to stick a little flour and frying do not crumble breading.

Thanks for the explanation, but I never wipe dry pyrzholite and again I receive, so I asked.

Here I liked the idea with nuts.

melek, thank you for the great recipe. The taste is exotic, I can not describe it. Jump is fantastic. Much mnogooo I liked.

Elti, thanks for the great photos and comments. Glad you liked the recipe.

Sounds strashnoi very enchanting!