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Stegte kyllingemørbradstrimler

Stegte kyllingemørbradstrimler
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Næringsindhold

Pr. portion på 360 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 560 kcal
28% DV
Fedt i alt 29.0g
45% DV
Enkeltumættede fedtsyrer15.0g
Flerumættede fedtsyrer5.0g
Mættede fedtsyrer8.0g
Transfedtsyrer0.3g
Kulhydrat i alt 4.0g
1% DV
Stivelse4.0g
Protein 68.0g
100% DV
Animalsk protein68.0g

Om

En proteinrig kyllingeret tilberedt på pande med olie og smør, med meget få kulhydrater og et moderat fedtindhold fra pandesaucen.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin18.0mcg60%
Cholin260.0mg47%
Folat18.0mcg5%
Niacin28.0mg175%
Pantothensyre3.8mg76%
Riboflavin0.4mg32%
Thiamin0.2mg15%
Vitamin A120.0mcg13%
Vitamin B120.9mcg38%
Vitamin B61.9mg112%
Vitamin D0.3mcg2%
Vitamin E1.2mg8%
Vitamin K8.0mcg7%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium32.0mg3%
Kobber110.0mcg12%
Jern2.1mg12%
Magnesium72.0mg17%
Fosfor620.0mg89%
Kalium820.0mg17%
Selen78.0mcg142%
Natrium780.0mg34%
Zink2.3mg21%

Pandestegte kyllingeinderfileter

En enkel klassisk tilberedning af kyllingeinderfileter krydret med salt og sort peber, derefter stegt i olie og afsluttet med smør for en fyldig pandesauce. Serveres bedst varm som hovedprotein.

Ingredienser


  • Kyllingeinderfileter 300 g

  • Madolie 10 g

  • Smør 20 g

  • Salt 5 g

  • Sort peber 5 g


  • Fremgangsmåde


  • 1. Dup kyllingeinderfileterne tørre, og krydr dem jævnt med salt og sort peber.

  • 2. Varm madolien op i en stegepande ved middelhøj varme.

  • 3. Tilsæt kyllingeinderfileterne, og steg dem i 3 til 4 minutter på hver side, indtil de er brunede og gennemstegte.

  • 4. Skru ned til lav varme, tilsæt smørret, og ske det over kyllingen i 30 til 60 sekunder.

  • 5. Tag dem af panden, og server varme.


  • Forberedelsestid og tilberedningstid


  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 10 minutter


  • Nyttige tips


  • Overfyld ikke panden, ellers vil kyllingen dampe i stedet for at stege.

  • Steg, indtil kyllingen ikke længere er lyserød i midten og har nået en sikker kernetemperatur.

  • Lad kyllingen hvile kort før servering for at bevare saftigheden.
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