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Zlato zapečen piščančji zrezek v ponvi

Zlato zapečen piščančji zrezek v ponvi
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 165 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 365 kcal
18% DV
Skupne maščobe 20.0g
31% DV
Enkrat nenasičene maščobe10.1g
Večkrat nenasičene maščobe5.2g
Nasičene maščobe3.8g
Trans maščobe0.1g
Skupni ogljikovi hidrati 12.0g
4% DV
Prehranske vlaknine0.5g
Škrob11.2g
Sladkorji0.3g
Beljakovine 34.0g
68% DV
Živalske beljakovine34.0g

O tem

Posamezen paniran piščančji zrezek, ocvrt v ponvi. Ponuja zmerno količino beljakovin, zmerno vsebnost maščob iz olja in jajčne obloge ter malo ogljikovih hidratov zaradi lahkega paniranja.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin9.0mcg30%
Holin115.0mg21%
Folna kislina18.0mcg5%
Niacin13.5mg84%
Pantotenska kislina1.6mg32%
Riboflavin0.2mg17%
Tiamin0.1mg10%
Vitamin A45.0mcg5%
Vitamin B120.3mcg15%
Vitamin B60.8mg50%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K8.0mcg7%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij28.0mg3%
Baker70.0mcg8%
Železo1.4mg8%
Magnezij34.0mg8%
Fosfor285.0mg41%
Kalij420.0mg9%
Selen34.0mcg62%
Natrij520.0mg23%
Cink1.2mg11%

Zlati v ponvi ocvrt piščančji kotlet

Uvod


To je discipliniran kotlet: hrustljav na robovih, prožen v notranjosti in začinjen s tiho natančnostjo. Paprika prispeva toplino, ne pekočine, medtem ko panada tvori tanko, enakomerno skorjico, ki piščanca zaščiti, ne da bi ga prekrila. Postrežen takoj deluje čisto, zlato in natančno.

Osnovni podatki recepta


  • Kategorija jedi: V ponvi ocvrt paniran piščanec

  • Kuhinja ali izvor: Klasična evropska

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 165 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 8 minut

  • Skupni čas: 23 minut

  • Zahtevnost: Srednja


    • Oprema


  • Deska za rezanje

  • Kuharski nož

  • Kladivo za meso ali valjar

  • 3 plitve sklede

  • Težka ponev za cvrtje, 24 cm

  • Kuhinjske klešče

  • Papirnate brisače

  • Termometer s takojšnjim odčitavanjem


    • Sestavine


    Piščanec


  • Piščančje prsi, 165 g


    • Obloga


  • Moka, 20 g

  • Jajce, 50 g

  • Paprika, 1 g

  • Črni poper, 0.5 g

  • Sol, 2 g


    • Za cvrtje


  • Jedilno olje, 25 g


    • Postopek


  • 1. Piščančje prsi položite na desko in jih lepo obrežite. Po potrebi jih vodoravno zarežite, nato pa jih enakomerno stanjšajte na debelino približno 8 mm. Površina naj bo enakomerna, brez natrganih robov.

  • 2. Piščanca na obeh straneh začinite s soljo, črnim poprom in papriko, rahlo in enakomerno.

  • 3. Pripravite tri plitve sklede. V prvo dajte moko. V drugi stepite jajce, da postane popolnoma tekoče in gladko.

  • 4. Piščanca povaljajte v moki, da je povsem prekrit, nato otresite odvečno moko. Pomočite ga v jajce, pustite, da odvečno odteče, nato pa ga vrnite v moko za drugo, tanko plast. Površina mora biti videti suha, enakomerna in rahlo pomokana, ne težka.

  • 5. Jedilno olje segrejte v 24 cm ponvi na srednji temperaturi, dokler se ne zalesketa in ne doseže približno 170°C. Olje se mora po ponvi gibati tekoče, brez dimljenja.

  • 6. Kotlet položite v ponev in ga na prvi strani cvrite 3 do 4 minute, dokler ni globoko zlato zapečen. Enkrat ga obrnite in na drugi strani cvrite 3 minute. Skorjica mora biti hrustljava in enakomerno obarvana, piščanec pa mora na najdebelejšem delu doseči 74°C.

  • 7. Kotlet za 1 minuto preložite na papirnate brisače, da odteče odvečno olje. Skorjica mora ostati hrustljava, ne mastna, piščanec pa mora biti na rahel pritisk čvrst, a še vedno sočen.


    • Serviranje in postrežba


    Kotlet položite na topel krožnik in ga postrezite celega, z najbolj enakomerno stranjo obrnjeno navzgor. Postrezite takoj, da skorjica ohrani svoje čisto hrustanje, notranjost pa ostane vlažna in bleda.

    Strokovne opombe


  • Obloga naj bo tanka; preveč moke ali jajca bo ustvarilo debelo, pusto skorjico.

  • Ohranjajte stalno temperaturo olja. Če se ponev ohladi, bo kotlet vpijal olje, preden bo pravilno porjavel.

  • Ne prepecite. Prsi morajo ostati mehke in ravno prav neprosojne po vsej debelini.
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