Ingredientes
- Shredded chicken breast500 grams
- Turkey or luncheon meat200 grams
- Beaten eggs2 pieces
- Garlic cloves6 cloves
Cilantro1 bunch
Perejil1 bunch- Cream or liquid cream0.5 cup
Mayonesa4 tablespoons
Mostaza1 tablespoon- Oil for frying1 cup
Curry0.5 teaspoon
Sal0
Pimienta blanca0
Canela molida0
Jengibre en polvo0- Ground nutmeg0
- Breadcrumbs or crushed crackers for coating before frying1 cup
Harina0.5 cup- Chicken broth powder1 teaspoon
Pasos
- 1
Wash the chicken and dry it well, then pound it until it is flattened and can be stuffed.
5 minutosHerramientas necesarias:🍳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 minutosHerramientas necesarias:
Tazón para mezclar🍳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 minutos - 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 minutos - 5
Heat the oil very well and place the rolls in it until they are browned, then serve hot.
5 minutosHerramientas necesarias:
Sartén
Datos nutricionales
Cilantropor 100gPerejilpor 100gMayonesapor 100gMostazapor 100gCurrypor 100gSalpor 100gPimienta blancapor 100gCanela molidapor 100gJengibre en polvopor 100gHarinapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.