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Gylden pandestegt kyllingekotelet

Gylden pandestegt kyllingekotelet
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Næringsindhold

Pr. portion på 165 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 365 kcal
18% DV
Fedt i alt 20.0g
31% DV
Enkeltumættede fedtsyrer10.1g
Flerumættede fedtsyrer5.2g
Mættede fedtsyrer3.8g
Transfedtsyrer0.1g
Kulhydrat i alt 12.0g
4% DV
Kostfibre0.5g
Stivelse11.2g
Sukkerarter0.3g
Protein 34.0g
68% DV
Animalsk protein34.0g

Om

En enkelt pandestegt, paneret kyllingekotelet med et moderat indhold af protein, moderat fedt fra stegeolie og æg samt lavt kulhydratindhold fra den lette panering.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin9.0mcg30%
Cholin115.0mg21%
Folat18.0mcg5%
Niacin13.5mg84%
Pantothensyre1.6mg32%
Riboflavin0.2mg17%
Thiamin0.1mg10%
Vitamin A45.0mcg5%
Vitamin B120.3mcg15%
Vitamin B60.8mg50%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K8.0mcg7%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium28.0mg3%
Kobber70.0mcg8%
Jern1.4mg8%
Magnesium34.0mg8%
Fosfor285.0mg41%
Kalium420.0mg9%
Selen34.0mcg62%
Natrium520.0mg23%
Zink1.2mg11%

Gylden pandestegt kyllingekotelet

Indledning


Dette er en disciplineret kotelet: sprød i kanten, smidig indeni og krydret med stille præcision. Paprikaen giver varme snarere end styrke, mens paneringen danner en tynd, jævn skal, der beskytter kyllingen uden at skjule den. Serveret med det samme skal den fremstå ren, gylden og præcis.

Grundoplysninger om opskriften


  • Retkategori: Paneret kylling stegt på pande

  • Køkken eller oprindelse: Klassisk europæisk

  • Rettype: Hovedret

  • Udbytte: 1 portion

  • Portionsstørrelse: 165 g

  • Forberedelsestid: 15 minutter

  • Tilberedningstid: 8 minutter

  • Samlet tid: 23 minutter

  • Sværhedsgrad: Middel


    • Udstyr


  • Skærebræt

  • Kokkekniv

  • Kødhammer eller kagerulle

  • 3 lave skåle

  • Kraftig stegepande, 24 cm

  • Tang

  • Køkkenrulle

  • Hurtigtermometer


    • Ingredienser


    Kylling


  • Kyllingebryst, 165 g


    • Panering


  • Mel, 20 g

  • Æg, 50 g

  • Paprika, 1 g

  • Sort peber, 0,5 g

  • Salt, 2 g


    • Til stegning


  • Madolie, 25 g


    • Fremgangsmåde


  • 1. Læg kyllingebrystet på et bræt, og puds det pænt til. Skær det vandret op, hvis det er nødvendigt, og bank det derefter jævnt fladt til en tykkelse på ca. 8 mm. Overfladen skal være ensartet uden flossede kanter.

  • 2. Krydr kyllingen på begge sider med salt, sort peber og paprika med en let og jævn hånd.

  • 3. Stil tre lave skåle frem. Kom melet i den første. Pisk ægget i den anden, til det er helt flydende og glat.

  • 4. Vend kyllingen i melet, så den er helt dækket, og ryst derefter overskydende mel af. Dyp den i ægget, så det overskydende kan dryppe af, og vend den derefter tilbage i melet for et andet, tyndt lag. Overfladen skal se tør, jævn og let støvet ud snarere end tung.

  • 5. Varm madolien op i en 24 cm stegepande ved middel varme, til den skinner og når ca. 170°C. Olien skal bevæge sig let hen over panden uden at ryge.

  • 6. Læg koteletten på panden, og steg den i 3 til 4 minutter på den første side, til den er dybt gylden. Vend den én gang, og steg den i 3 minutter på den anden side. Skorpen skal være sprød og jævnt farvet, og kyllingen skal måle 74°C på det tykkeste sted.

  • 7. Flyt koteletten over på køkkenrulle i 1 minut for at lade overskydende olie dryppe af. Skorpen skal forblive sprød, ikke fedtet, og kyllingen skal føles fast, men stadig saftig ved et let tryk.


    • Anretning og servering


    Læg koteletten på en varm tallerken, og server den hel med den mest jævne side opad. Server straks, så skorpen bevarer sin rene sprødhed, og indersiden forbliver fugtig og lys.

    Professionelle noter


  • Hold paneringen tynd; for meget mel eller æg giver en tyk, mat skorpe.

  • Hold olietemperaturen stabil. Hvis panden køler af, vil koteletten suge olie, før den bruner korrekt.

  • Undgå at overstege. Brystet skal forblive mørt og netop gennemtilberedt hele vejen igennem.
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