Fried Toast Stuffed with Chicken

ليث العطارCuisinier

Ingrédients

• 4 kilograms of white toast bread, equivalent to 3 bags
  4 kilograms
• 5 eggs
  5 pieces
• 1 1/2 cups of breadcrumbs or ground cake
  1.5 cups
• 4 skinless chicken breasts
  4 breasts
• 2 tablespoons of Kraft cheese
  2 tablespoons
• 2 tablespoons of mayonnaise
  2 tablespoons
• 2 tablespoons of cream
  2 tablespoons
• 1 cup of lemon juice
  1 cup
• 1 teaspoon of salt
  1 teaspoon
• 1/2 teaspoon of black pepper
  0.5 teaspoon
• 1 head of lettuce, chopped
  1 head
• 3 tablespoons of vegetable oil
  3 tablespoons
• Vegetable oil for frying
  0

Mesures

1. 1

   To prepare the filling, cut the chicken breasts into small cubes, then add lemon juice and season with salt and black pepper.

   Matériel requis:

   Bol de mélange

   Marmite

   5 minutes
2. 2

   Heat oil in a pot and add the chicken, cream, cheese, and mayonnaise, stirring well. Cover the pot and let the chicken cook on low heat until done.

   Matériel requis:

   Marmite

   10 minutes
3. 3

   To prepare the toast, place two slices of toast on top of each other and roll them out with a rolling pin, then cut with a round cutter to remove the edges and set aside, ensuring the slices do not separate. Repeat the process until the quantity is finished.

   Matériel requis:

   🍳

   Rolling Pin

   10 minutes
4. 4

   Crack the eggs into a small bowl and whisk with salt and black pepper.

   Matériel requis:

   Bol de mélange

   2 minutes
5. 5

   Dip the toast in the beaten eggs and coat with breadcrumbs, then fry in hot oil for only 10 seconds, flipping to the other side until golden and slightly puffed, then remove and drain on paper towels.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

   Cut the fried toast in half and stuff with a little chopped lettuce and chicken, then arrange the stuffed toast on a plate and serve immediately.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques