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Zlatni pohani pileći odrezak iz tave

Zlatni pohani pileći odrezak iz tave
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Nutritivne vrijednosti

Po porciji od 165 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 365 kcal
18% DV
Ukupne masti 20.0g
31% DV
Mononezasićene masti10.1g
Polinezasićene masti5.2g
Zasićene masti3.8g
Trans masti0.1g
Ukupni ugljikohidrati 12.0g
4% DV
Vlakna0.5g
Škrob11.2g
Šećeri0.3g
Proteini 34.0g
68% DV
Životinjski proteini34.0g

O proizvodu

Jedan pohani pileći odrezak pržen u tavi, s umjerenim udjelom proteina, umjerenim udjelom masti iz ulja i jaja te niskim udjelom ugljikohidrata zbog laganog pohanja.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)9.0mcg30%
Kolin115.0mg21%
Folat (B9)18.0mcg5%
Niacin (B3)13.5mg84%
Pantotenska kiselina (B5)1.6mg32%
Riboflavin (B2)0.2mg17%
Tiamin (B1)0.1mg10%
Vitamin A45.0mcg5%
Vitamin B120.3mcg15%
Vitamin B60.8mg50%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K8.0mcg7%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij28.0mg3%
Bakar70.0mcg8%
Željezo1.4mg8%
Magnezij34.0mg8%
Fosfor285.0mg41%
Kalij420.0mg9%
Selen34.0mcg62%
Natrij520.0mg23%
Cink1.2mg11%

Zlatni pileći odrezak pržen u tavi

Uvodna napomena


Ovo je discipliniran odrezak: hrskav po rubovima, podatne unutrašnjosti i začinjen tihom preciznošću. Paprika daje toplinu, a ne ljutinu, dok pohanje stvara tanku, ravnomjernu ovojnicu koja štiti piletinu, a da je ne prikriva. Poslužen odmah, treba djelovati čisto, zlatno i precizno.

Osnove recepta


  • Kategorija jela: Pohana piletina pržena u tavi

  • Kuhinja ili podrijetlo: Klasična europska

  • Vrsta slijeda: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 165 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 8 minuta

  • Ukupno vrijeme: 23 minute

  • Težina pripreme: Srednje zahtjevno


    • Oprema


  • Daska za rezanje

  • Kuharski nož

  • Bat za meso ili valjak za tijesto

  • 3 plitke zdjele

  • Teška tava za prženje, 24 cm

  • Hvataljke

  • Papirnati ručnici

  • Kuhinjski termometar s trenutnim očitanjem


    • Sastojci


    Piletina


  • Pileća prsa, 165 g


    • Obloga


  • Brašno, 20 g

  • Jaje, 50 g

  • Paprika, 1 g

  • Crni papar, 0.5 g

  • Sol, 2 g


    • Za prženje


  • Ulje za kuhanje, 25 g


    • Postupak


  • 1. Stavite pileća prsa na dasku i uredno ih obrežite. Po potrebi ih zarežite vodoravno kako biste ih otvorili, zatim ih ravnomjerno istucite na debljinu od oko 8 mm. Površina treba biti ujednačena, bez potrganih rubova.

  • 2. Začinite piletinu s obje strane solju, crnim paprom i paprikom, laganom i ravnomjernom rukom.

  • 3. Pripremite tri plitke zdjele. U prvu stavite brašno. U drugoj razmutite jaje dok ne postane potpuno tekuće i glatko.

  • 4. Uvaljajte piletinu u brašno tako da bude potpuno prekrivena, zatim otresite višak. Umočite je u jaje i pustite da višak iscuri, potom je vratite u brašno za drugi, tanki sloj. Površina treba izgledati suho, ravnomjerno i lagano praškasto, a ne teško obloženo.

  • 5. Zagrijte ulje za kuhanje u tavi od 24 cm na srednjoj vatri dok ne počne svjetlucati i ne dosegne oko 170°C. Ulje se treba lako razlijevati po tavi, bez dimljenja.

  • 6. Položite odrezak u tavu i pržite 3 do 4 minute s prve strane, dok ne postane duboko zlatan. Okrenite ga jednom i pržite 3 minute s druge strane. Korica treba biti hrskava i ravnomjerno obojena, a piletina treba dosegnuti 74°C u najdebljem dijelu.

  • 7. Prebacite odrezak na papirnate ručnike na 1 minutu kako bi se ocijedio višak ulja. Korica treba ostati hrskava, ne masna, a piletina pri laganom pritisku treba djelovati čvrsto, ali i dalje sočno.


    • Serviranje i posluživanje


    Stavite odrezak na topli tanjur i poslužite ga cijelog, s najravnomjernijom stranom okrenutom prema gore. Poslužite odmah kako bi korica zadržala svoje čisto pucketanje, a unutrašnjost ostala vlažna i blijeda.

    Profesionalne napomene


  • Oblogu održite tankom; višak brašna ili jaja stvorit će debelu, bezizražajnu koricu.

  • Održavajte stabilnu temperaturu ulja. Ako se tava ohladi, odrezak će upiti ulje prije nego što pravilno porumeni.

  • Nemojte prepeći. Prsa trebaju ostati mekana i tek neprozirna u cijelosti.
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