Fried Toast Stuffed with Chicken

ليث العطارChef

Ingrediënten

• 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

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   Mengkom

   Pan

   recipe.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.

   Benodigde hulpmiddelen:

   Pan

   recipe.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.

   Benodigde hulpmiddelen:

   🍳

   Rolling Pin

   recipe.minutes
4. 4

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

   Benodigde hulpmiddelen:

   Mengkom

   recipe.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.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.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.

   recipe.minutes

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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