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Chicken, Cannelons of

Chicken cannelloni are rolled chicken mixture wrapped in pastry, coated in egg and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken, Cannelons of

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Roll out the rough pull paste as thinly as possible and cut it into 2-inch squares.

  2. Place a little chicken mixture in the center of each square and roll up tightly.

Coat and fry

  1. Coat each roll with beaten egg and breadcrumbs.

  2. Fry in hot fat (400°F / 200°C) until golden brown, about 5 minutes.

  3. Drain well and serve garnished with crisply-fried parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rough pull paste
Forms the thin wrapper that encloses the filling and crisps when fried.
Chicken croquette mixture
Provides the savory filling that the wrapper holds together.
Egg
Beaten egg helps breadcrumbs adhere to the rolls and aids golden browning.
Breadcrumbs
Form a crunchy coating that browns during frying.

The step that matters

Roll the paste thinly and tightly. Thin paste fries crisp and cooks through quickly, while tight rolling keeps the filling from leaking or loosening in hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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