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Snitel stuffed

Snitel stuffed

Beat the meat as for the slices, a little thinner, season, add mozzarella and fish, kaizer.

We pack well and crumble. We pass it 3 times through flour, egg and breadcrumbs.

For the salad, mix all the ingredients, season, add oil and a little vinegar and the salad is ready. It's a salad that I really like!


Chicken schnitzel

When I make chicken slices, I skip lunch because I eat them hot after frying them :). I like them fresh and not reheated. I just looked and saw that this recipe known to everyone I did not post. It is the classic schnitzel recipe, maybe the girls who cook less also try it.

  • 400g chicken breast
  • 2 eggs
  • flour
  • salt, pepper, garlic powder, optional paprika

We cut the chest into slices and beat it with a hammer between the slits between two plastic sheets so that it does not crush. Season with salt, pepper, garlic powder, paprika and leave to cool covered for 15 minutes.

Beat the eggs lightly and add 2 tablespoons of milk. Pass the slices of meat through the flour, egg again flour, egg and fry them in hot oil until they brown nicely on one side and on the other.

We take them out on a paper napkin to absorb the excess oil.

We serve with different granites.

It would be good to use ready-sliced ​​fillet chicken breast is a little more expensive than unc sliced, but it is worth it because all the pieces are approximately equal.

In the egg mixture you can put 2-3 cloves of crushed garlic.

For frying you can use palm oil.

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Snitel stuffed with ham & # 8211 bread roll

Snitel filled with ham & # 8211 rolled bread with pressed ham or smoked neck. Crispy crumb crust and juicy medium. It is not Cordon Bleu because it is made of veal and has cheese in the filling. An extremely simple and fast alternative to the classic snitel pane, the preparation does not take much longer, but the effect will certainly be much more spectacular. The taste of dreams.

In general, pork tenderloin is made from thin slices of meat (simple pan snitel recipe here).

For the filling I used slices of smoked neck, boiled and smoked product, but you can also use pressed ham or even raw and smoked ham, depending on your preferences.


Snitel stuffed

Melt the butter over low heat in a saucepan. Add the flour and cook very little, then quench with the milk, stir continuously and boil for 10 minutes. At the end, it is added mushrooms previously soaked in water and ham slices. S

It's sprinkled parmesan, mix and remove from heat. Season with salt, pepper and oregano and leave to cool. The meat is washed, peeled and cut into thin slices that are lightly beaten with a schnitzel knife.

Season with salt and pepper and fry in hot oil on both sides. Put a tablespoon of sauce on each slice of meat and then cover with flour, egg and breadcrumbs.

Set aside a little and fry in a hot pan with oil until golden. Drain on a paper towel and serve immediately with a vegetable salad.


Snitel stuffed with ham & # 8211 bread roll

Snitel filled with ham & # 8211 bread roll with pressed ham or smoked neck. Crispy crumb crust and juicy medium. It is not Cordon Bleu because it is made of veal and has cheese in the filling. An extremely simple and fast alternative to the classic snitel pane, the preparation does not take much longer, but the effect will certainly be much more spectacular. The taste of dreams.

In general, pork tenderloin is made from thin slices of meat (simple pan snitel recipe here).

For the filling I used slices of smoked neck, boiled and smoked product, but you can also use pressed ham or even raw and smoked ham, depending on your preferences.


Method of preparation

In a frying pan, pour the Unisol oil of the first press, fry the finely chopped onion and carrot, the crushed garlic, the minced meat. Add the spices and beans, then simmer to allow the composition to penetrate. After the meat has boiled, add the 2 tablespoons of broth. Cut the pumpkin into 2, clean the inside and fill with the composition of meat and vegetables. Sprinkle with Unisol oil from the first press, place in the pan and put in the oven, 180 degrees, 30-40 minutes, until the pumpkin is soft. Serve hot, seasoned with chopped greens.

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How to prepare chicken breast for stuffing

Chicken breast is perfect for any situation. It can be grilled, fried in butter, cooked in the oven, rolled in dough and made into schnitzel. But he still has an ace up his sleeve. It can be cut and filled with anything you want, from cheese to spinach, bacon or chutney.

To fill a chicken breast, you just need to cut a "pocket" in which to add the filling. This cut should be deep enough to hold the filling, but not wide enough to fall during cooking. For this reason, it would be best to use as large a chicken breast as possible to have better control over the cutting surface. Let's see exactly how to proceed.

What do you need?

4 pieces of skinless chicken breast

How do you proceed?

1. Put the chicken breast on the mincer. Hold a hand on it and gently insert the tip of the knife into the thickest part of the chest, on the side.

2. Make a cut of approx. 6-7 centimeters inside the breast, then cut along the pieces of meat (about 3 quarters of the chicken breast), enough to create a "pocket". Continue with the other pieces of breast.

3. Dry the chicken breast on all sides with a paper towel. Season it with salt on all sides (including the inside) and it is ready to be filled with whatever you want.

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Snitel stuffed with ham & # 8211 bread roll

Snitel filled with ham & # 8211 bread roll with pressed ham or smoked neck. Crispy crumb crust and juicy medium. It is not Cordon Bleu because it is made of veal and has cheese in the filling. An extremely simple and fast alternative to the classic snitel pane, the preparation does not take much longer, but the effect will certainly be much more spectacular. The taste of dreams.

In general, pork tenderloin is made from thin slices of meat (simple pan snitel recipe here).

For the filling I used slices of smoked neck, boiled and smoked product, but you can also use pressed ham or even raw and smoked ham, depending on your preferences.


Schnitzel stuffed with spinach

Snitel stuffed with spinach: chicken breast, spinach, sour cream, mutton, salt, pepper, eggs, flour, breadcrumbs, oil.

Ingredient:

  • 4 pieces boneless chicken breast
  • 300 g spinach
  • 2 tablespoons thick cream
  • 50 g of sheep's milk
  • salt
  • pepper

Ingredients for schnitzel crust:

Method of preparation:

Beat the meat with the hammer of the schnitzels, taking care not to thin or break. Season with salt and pepper to taste and leave to cool for 20 minutes to set.

Meanwhile, scald the spinach in water with a teaspoon of salt, then drain it and cut it into strands.

Mix the spinach with the grated telemeau and sour cream. Fill each slice of meat with spinach and fold it, being careful not to let the filling come out.

Pass the schnitzels through the flour, beaten egg, breadcrumbs and fry them in hot oil until they are nicely browned. Serve hot with a salad.


Snitel stuffed

Melt the butter over low heat in a saucepan. Add the flour and cook very little, then quench with the milk, stir continuously and boil for 10 minutes. At the end, it is added mushrooms previously soaked in water and ham slices. S

It's sprinkled parmesan, mix and remove from heat. Season with salt, pepper and oregano and leave to cool. The meat is washed, peeled and cut into thin slices that are lightly beaten with a schnitzel knife.

Season with salt and pepper and fry in hot oil on both sides. Put a tablespoon of sauce on each slice of meat and then cover with flour, egg and breadcrumbs.

Set aside a little and fry in a hot pan with oil until golden. Drain on a paper towel and serve immediately with a vegetable salad.


Stuffed Chicken Breast

To start, prepare the filling.
Peel a squash, grate it and cut it into cubes. These are fried in butter, after 10 minutes add the mushrooms (after I have washed them) cut into small pieces. Allow 5 minutes to penetrate, but with a lid on the pan.

After I have stopped the fire, the composition is left to cool, then it is mixed with well beaten eggs. The composition mixes well, then add pepper and salt to taste.
At the end add the finely chopped parsley. It is put to taste. The composition obtained is set aside until we prepare the chicken breast.

The chicken breast is split in two, cut (each piece) on the side, obtaining a larger piece. Each piece is beaten in turn, as for snitel. Attention: The pieces of meat obtained must be small, so that they can be rolled.

These pieces of meat are filled in turn with the composition obtained, putting the juice obtained in the filling. The pieces of meat are rolled in such a way that the composition does not flow. The chicken breast is caught with toothpicks, to stop the flow of the composition. Caution: Before using the toothpicks, you can keep them in water so that they do not burn in the oven.

Place the chicken breast in the tray (with the side caught with toothpicks up), add a little salt, add the oil, then add water to half of the pieces of meat.

Put the tray in the oven and leave it on the right heat. Leave it until the chicken breast has penetrated, if the water drops during cooking and the chicken is not ready, add a little more water from time to time.
The chicken breast is served hot, after removing the toothpicks, along with the desired garnish.
I served it next to the leek sauce:
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Video: Reteta Snitel de pui - JamilaCuisine (December 2021).