Fried Toast Stuffed with Chicken

ليث العطارШеф-повар

Ингредиенты

• 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

Шаги

1. 1

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

   Необходимая посуда:

   Смешивающая чаша

   Кастрюля

   5 мин.
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.

   Необходимая посуда:

   Кастрюля

   10 мин.
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.

   Необходимая посуда:

   🍳

   Rolling Pin

   10 мин.
4. 4

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

   Необходимая посуда:

   Смешивающая чаша

   2 мин.
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.

   Необходимая посуда:

   Сковорода

   5 мин.
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 мин.

Факты о питании

* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.

Особенности питания и теги