Zutaten
- Skinless chicken breast3 breasts
- Slices of cheddar cheese6 slices
Schwarzer Pfeffer1 teaspoon
Thymian0.3 teaspoon
Curry0.3 teaspoon
Gemahlener Ingwer0.3 teaspoon
Weißer Pfeffer0
Kardamom0
Salz0.5 teaspoon
Öl1 tablespoon- Eggs4 eggs
- Schwarzer Pfeffer0.3 teaspoon
- Salz0.3 teaspoon
Mehl1 cup- Breadcrumbs or crushed cake or toasted and ground bread1.5 cups
Schritte
- 1
Cut the chicken breasts in half widthwise and place them in a bowl. Add all the marinade ingredients and mix well to combine.
10 MinBenötigte Werkzeuge:
Rührschüssel - 2
Let the chicken breasts marinate for two hours or more as desired.
120 Min - 3
Take each half of the chicken breast and pound it well until it is 1 centimeter thick.
10 Min - 4
Place a slice of cheese on each piece of chicken and cover it with another piece of chicken. Repeat the process until all the quantity is used.
10 Min - 5
Beat the eggs with salt and black pepper, and place the flour and breadcrumbs in two separate bowls.
5 MinBenötigte Werkzeuge:Rührschüssel🍳Plates - 6
Dip each stuffed chicken breast in the egg, then lift it and place it in the flour, then dip it again in the egg and lift it to the breadcrumbs to coat well.
10 Min - 7
Fry the stuffed escalope in deep oil until the chicken is cooked and golden brown, then serve hot.
10 MinBenötigte Werkzeuge:
Bratpfanne
Nährwertangaben
Schwarzer Pfefferpro 100gThymianpro 100gCurrypro 100gGemahlener Ingwerpro 100gWeißer Pfefferpro 100gKardamompro 100gSalzpro 100gÖlpro 100gSchwarzer Pfefferpro 100gSalzpro 100gMehlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.