2 skinless, boneless chicken breast halves
1 large cucumber, peeled and sliced into 1/2 inch slabs
1/4 teaspoon black pepper to taste
1/2 teaspoon salt
3 eggs
2/3 cup vegetable oil for frying
1/2 cup white wine
3 tablespoons white sugar
1/2 teaspoon white sugar for casserole
1 teaspoon celery salt
1 teaspoon paprika
2 teaspoons cornstarch
1 teaspoon garlic powder
3 tablespoons cold water
1 1/2 tablespoons white wine vinegar
Combine chicken, cucumber and pepper in a small mixing bowl.
In a small mixing bowl mix flour, salt, eggs, sugar, pepper and salt. Mix together, and set aside.
Heat oil in heavy skillet to 375 degrees F (190 degrees C).
Heat remaining 2 tablespoons oil in pan in heavy skillet over medium heat. Fry chicken, cucumber and pepper until golden, about 2 minutes. Transfer chicken to skillet or platter. Fry cucumber and pepper 1 to 2 minutes more, until chicken is golden, scraping bottom of pan. Transfer chicken to skillet.
Spoon 1/3 cup of butter, egg pool and oil on chicken, guiding with fingers during 6 to 10 minutes. Transfer chicken to platter.
While oil is heating, melt butter in skillet over medium heat. Gradually mix flour into pan drippings, whisking constantly. Cook about 1 minute. Remove from heat.
Pour about 2 teaspoons of juice into skillet. Fry chicken 1 minute, turning occasionally, until golden. Dip each strip of chicken and sprinkle with remaining egg. Place chicken slices evenly in skillet. Fry until golden brown, about 3 minutes. Remove and spoon remaining 1/3 cup olive oil on the bottom and sides.
Place lettuce squares on each fried chicken strip and scoop out remaining chunks of chicken and lettuce. Press several teaspoons of oil onto thick roasts. Remove chicken from skillet and place in thick pan, the pieces dumped onto the bottom and up sides.
Alternately fry rum and vinegar pear custard (recipe follows recipe) in hot water with wooden spoon, or hot mincemeat under high heat for 1 minute, or until custards are opaque.
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