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Goue pangebraaide hoenderkotelet

Goue pangebraaide hoenderkotelet
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Voedingsfeite

Per porsie van 165 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 365 kcal
18% DV
Totale vet 20.0g
31% DV
Mono-onversadigde vet10.1g
Poli-onversadigde vet5.2g
Versadigde vet3.8g
Transvet0.1g
Totale koolhidrate 12.0g
4% DV
Vesel0.5g
Stysel11.2g
Suikers0.3g
Proteïen 34.0g
68% DV
Dierlike proteïen34.0g

Oor

’n Enkele pangebraaide, gepaneerde hoenderkotelet met matige proteïen, matige vet uit braaiolie en eierlaag, en min koolhidrate uit die ligte panering.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)9.0mcg30%
Cholien115.0mg21%
Folaat (B9)18.0mcg5%
Niasien (B3)13.5mg84%
Pantoteensuur (B5)1.6mg32%
Riboflavien (B2)0.2mg17%
Tiamien (B1)0.1mg10%
Vitamien A45.0mcg5%
Vitamien B120.3mcg15%
Vitamien B60.8mg50%
Vitamien D0.4mcg2%
Vitamien E1.8mg12%
Vitamien K8.0mcg7%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium28.0mg3%
Koper70.0mcg8%
Yster1.4mg8%
Magnesium34.0mg8%
Fosfor285.0mg41%
Kalium420.0mg9%
Selenium34.0mcg62%
Natrium520.0mg23%
Sink1.2mg11%

Goue Pan-gebraaide Hoenderkotelet

Hoofnota


Dit is ’n gedissiplineerde kotelet: bros aan die rand, soepel binne, en met stille presisie gegeur. Die paprika gee warmte eerder as hitte, terwyl die panering ’n dun, egalige kors vorm wat die hoender beskerm sonder om dit te oorheers. As dit dadelik bedien word, moet dit skoon, goudkleurig en presies voorkom.

Resep-noodsaaklikhede


  • Gereggroep: Pan-gebraaide gepaneerde hoender

  • Kombuis of oorsprong: Klassiek Europees

  • Gangtipe: Hoofgereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 165 g

  • Voorbereidingstyd: 15 minute

  • Gaarmaaktyd: 8 minute

  • Totale tyd: 23 minute

  • Moeilikheidsgraad: Matig


    • Toerusting


  • Snyplank

  • Sjefmes

  • Vleishamer of koekroller

  • 3 vlak bakkies

  • Swaar braaipan, 24 cm

  • Tangetjie

  • Papierhanddoeke

  • Kitsleestermometer


    • Bestanddele


    Hoender


  • Hoenderbors, 165 g


    • Bedekking


  • Meel, 20 g

  • Eier, 50 g

  • Paprika, 1 g

  • Swartpeper, 0.5 g

  • Sout, 2 g


    • Vir braai


  • Kookolie, 25 g


    • Metode


  • 1. Plaas die hoenderbors op ’n plank en sny dit netjies by. Sny dit horisontaal oop indien nodig, en maak dit dan egalig plat tot ’n dikte van ongeveer 8 mm. Die oppervlak moet eenvormig wees, sonder geskeurde rande.

  • 2. Geur die hoender aan albei kante met die sout, swartpeper en paprika, met ’n ligte, egalige hand.

  • 3. Sit drie vlak bakkies uit. Plaas die meel in die eerste. Klits die eier in die tweede totdat dit heeltemal vloeibaar en glad is.

  • 4. Wentel die hoender in die meel sodat dit heeltemal bedek is, en skud dan die oortollige af. Doop dit in die eier en laat die oortollige afloop, en keer dit dan terug na die meel vir ’n tweede, dun lagie. Die oppervlak moet droog, egalig en liggies bestuif lyk eerder as swaar.

  • 5. Verhit die kookolie in ’n 24 cm-braaipan oor medium hitte totdat dit glinster en ongeveer 170°C bereik. Die olie moet vrylik oor die pan beweeg sonder om te rook.

  • 6. Plaas die kotelet in die pan en braai vir 3 tot 4 minute aan die eerste kant totdat dit diep goudkleurig is. Draai een keer om en braai vir 3 minute aan die tweede kant. Die kors moet bros en egalig van kleur wees, en die hoender moet 74°C by die dikste punt aandui.

  • 7. Plaas die kotelet vir 1 minuut op papierhanddoeke om oortollige olie te dreineer. Die kors moet bros bly, nie olierig nie, en die hoender moet ferm voel maar steeds sappig wees wanneer dit liggies gedruk word.


    • Opdien en bedien


    Plaas die kotelet op ’n warm bord en bied dit heel aan, met die mees egalige kant na bo. Bedien onmiddellik sodat die kors sy skoon kraak behou en die binnekant klam en bleek bly.

    Professionele notas


  • Hou die bedekking dun; oortollige meel of eier sal ’n dik, dowwe kors oplewer.

  • Handhaaf ’n bestendige olietemperatuur. As die pan afkoel, sal die kotelet olie absorbeer voordat dit behoorlik verbruin.

  • Moenie oorgaar maak nie. Die bors moet oral sag en net-net ondeursigtig bly.
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