Chicken Breasts in Zucchini Batter
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151Everyone will love this lunch and everyone will commend you for it. Serve with mashed potatoes and vegetables.
recipe,photo-recipe,zucchini,chicken breasts,Chicken
Chicken
Ingredients
Ingredients
| all-purpose flour / plain flour | 7 694 | oz kcal | 200 | grams | |
| chicken breasts | 1.1 550 | lb kcal | 500 | grams | |
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| cooking oil | 0 ?? | kcal | 0 | ||
| ground black pepper | 0.5 9 | tsp kcal | ½ | teaspoon | |
| salt | 2.5 0 | tsp kcal | 2.5 | teaspoon | |
| semi skimmed milk 1,5% | 10 72 | tbsp kcal | 150 | milliliters | |
| zucchini | 1.1 90 | lb kcal | 500 | grams |
Recipe
1. Preparation of zucchini and chicken cutlets
zucchini 1.1 lb (500 g) • chicken breasts 1.1 lb (500 g) • salt 0.5 tsp
Peel zucchini and remove seeds if necessary. Grate it into coarse strips. Wash chicken breasts and cut into cutlets. Slightly season with salt.
2. Preparation of zucchini batter
semi skimmed milk 1,5% 10 tbsp (150 ml) • chicken egg 2 pcs • salt 2 tsp • ground black pepper 0.5 tsp • all-purpose flour / plain flour 7 oz (200 g)
Pour milk into a bowl, add eggs, grated zucchini, salt, ground black pepper and fine flour. Stir well and add more flour if needed, to prepare adequately dense batter.
3. Frying
Dip chicken cutlets into the batter, quickly take them out and immediatelly place in the preheated oil. Fry covered for 15 minutes on one side.
4.
Uncover, turn the cutlets and fry 15 minutes on the other side, uncovered.
Bon appetit!
