Zutaten
- Shredded chicken breast500 grams
- Turkey or luncheon meat200 grams
- Beaten eggs2 pieces
- Garlic cloves6 cloves
Koriander1 bunch
Petersilie1 bunch- Cream or liquid cream0.5 cup
Mayonnaise4 tablespoons
Senf1 tablespoon- Oil for frying1 cup
Curry0.5 teaspoon
Salz0
Weißer Pfeffer0
Gemahlener Zimt0
Gemahlener Ingwer0- Ground nutmeg0
- Breadcrumbs or crushed crackers for coating before frying1 cup
Mehl0.5 cup- Chicken broth powder1 teaspoon
Schritte
- 1
Wash the chicken and dry it well, then pound it until it is flattened and can be stuffed.
5 MinBenötigte Werkzeuge:🍳Meat mallet - 2
To prepare the filling marinade, chop the garlic and add a tablespoon of olive oil, half the amount of mustard and mayonnaise, and half a teaspoon of curry. Season with a little salt and cream, mix well, and let it sit.
5 MinBenötigte Werkzeuge:
Rührschüssel🍳Whisk - 3
Season the chicken with spices, salt, pepper, and the remaining mustard and mayonnaise, and let it marinate for about half an hour.
30 Min - 4
Remove the marinated chicken fillet, flatten it, and place a slice of smoked chicken or turkey on each piece, whichever you prefer. Add a spoonful of the filling marinade, roll it up like fingers, then dip it in the beaten eggs, lift it, and roll it in the coating mixture. Finally, secure it with toothpicks to prevent it from opening.
10 Min - 5
Heat the oil very well and place the rolls in it until they are browned, then serve hot.
5 MinBenötigte Werkzeuge:
Bratpfanne
Nährwertangaben
Korianderpro 100gPetersiliepro 100gMayonnaisepro 100gSenfpro 100gCurrypro 100gSalzpro 100gWeißer Pfefferpro 100gGemahlener Zimtpro 100gGemahlener Ingwerpro 100gMehlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.