Chicken schnitzel rolls

Chicken schnitzel rolls


Chicken schnitzel rolls

The ingredient of Chicken schnitzel rolls

  1. four (approximately 250g each) single chicken breast fillets
  2. 70g (1 cup) clean breadcrumbs (crafted from day-vintage bread)
  3. 45g (1/2 cup) cornflake crumbs
  4. 1 tablespoon finely chopped sparkling continental parsley
  5. 1 teaspoon finely chopped sparkling thyme
  6. Salt & freshly ground black pepper
  7. 50g (1/3 cup) undeniable flour
  8. 1 egg, lightly whisked
  9. Olive oil, to shallow fry
  10. 1 huge baguette (French stick), to serve
  11. 85g (1/3 cup) top-first-class complete-egg mayonnaise, to serve
  12. 4 butter lettuce leaves, washed, dried, to serve

The instruction how to make Chicken schnitzel rolls

  1. Place 1 chicken fillet among 2 pieces of plastic wrap. Use the flat aspect of a meat mallet to gently pound till the chicken is about 5mm thick. Repeat with last hen fillets.
  2. Combine breadcrumbs, cornflake crumbs, parsley and thyme in a bowl. Season with salt and pepper. Place flour and egg in separate bowls. Coat chook with flour and shake off any extra. Dip fowl in the egg mixture, then the breadcrumb combination, pressing firmly to coat. (To freeze, see observe.)
  3. Add sufficient oil to a large frying pan to attain a intensity of 1cm and heat over medium-excessive warmth. Add 2 chook schnitzels and cook for two-3 mins every aspect or until golden brown and simply cooked thru. Drain on paper towel. Repeat with remaining hen. Thickly slice schnitzels across the grain.
  4. Use a serrated knife to cut baguette crossways into 4 equal quantities. Split every component in half lengthways. Top bases with lettuce leaves and schnitzel slices, then drizzle with mayonnaise. Top with remaining baguette halves.

Nutritions of Chicken schnitzel rolls

fatContent: 1200.736 calories
saturatedFatContent: 61 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 86 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 75 grams protein


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