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Zlatna pohovana pileća šnicla iz tiganja

Zlatna pohovana pileća šnicla iz tiganja
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Nutritivne vrednosti

Po porciji od 165 g

% dnevne vrednosti na osnovu ishrane 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 ugljeni hidrati 12.0g
4% DV
Vlakna0.5g
Skrob11.2g
Šećeri0.3g
Proteini 34.0g
68% DV
Životinjski proteini34.0g

O proizvodu

Jedna pohovana pileća šnicla pržena u tiganju, sa umerenim udelom proteina, umerenim mastima iz ulja i premaza od jaja, i malo ugljenih hidrata zbog laganog pohovanja.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)9.0mcg30%
Holin115.0mg21%
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%Poluvreme
Kalcijum28.0mg3%
Bakar70.0mcg8%
Gvožđe1.4mg8%
Magnezijum34.0mg8%
Fosfor285.0mg41%
Kalijum420.0mg9%
Selen34.0mcg62%
Natrijum520.0mg23%
Cink1.2mg11%

Zlatna pileća šnicla pržena u tiganju

Uvodna napomena


Ovo je disciplinovana šnicla: hrskava po ivicama, podatna iznutra i začinjena tihom preciznošću. Paprika daje toplinu, a ne ljutinu, dok pohovanje stvara tanku, ujednačenu koricu koja štiti piletinu, a da je ne prikriva. Poslužena odmah, treba da deluje čisto, zlatno i precizno.

Osnovne informacije o receptu


  • Kategorija jela: Pohovana piletina pržena u tiganju

  • Kuhinja ili poreklo: Klasična evropska

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 165 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 8 minuta

  • Ukupno vreme: 23 minuta

  • Težina pripreme: Srednje zahtevno


    • Oprema


  • Daska za sečenje

  • Kuvarski nož

  • Čekić za meso ili oklagija

  • 3 plitke činije

  • Težak tiganj, 24 cm

  • Hvataljke

  • Papirni ubrusi

  • Kuhinjski termometar sa trenutnim očitavanjem


    • Sastojci


    Piletina


  • Pileća prsa, 165 g


    • Premaz


  • Brašno, 20 g

  • Jaje, 50 g

  • Paprika, 1 g

  • Crni biber, 0.5 g

  • So, 2 g


    • Za prženje


  • Ulje za kuvanje, 25 g


    • Postupak


  • 1. Stavite pileća prsa na dasku i uredno ih očistite. Po potrebi ih zasecite vodoravno da ih otvorite, zatim ih ravnomerno istucite na debljinu od oko 8 mm. Površina treba da bude ujednačena, bez pocepanih ivica.

  • 2. Začinite piletinu sa obe strane solju, crnim biberom i paprikom, lagano i ravnomerno.

  • 3. Pripremite tri plitke činije. U prvu stavite brašno. U drugoj umutite jaje dok ne postane potpuno tečno i glatko.

  • 4. Uvaljajte piletinu u brašno tako da bude potpuno obložena, pa otresite višak. Umočite je u jaje, pustite da višak otekne, pa je vratite u brašno za drugi, tanak sloj. Površina treba da izgleda suvo, ravnomerno i blago brašnjavo, a ne teško obloženo.

  • 5. Zagrejte ulje za kuvanje u tiganju od 24 cm na srednjoj vatri dok ne počne da svetluca i dostigne oko 170°C. Ulje treba lako da se razliva po tiganju, bez dimljenja.

  • 6. Spustite šniclu u tiganj i pržite 3 do 4 minuta sa prve strane, dok ne postane duboko zlatna. Okrenite je jednom i pržite 3 minuta sa druge strane. Korica treba da bude hrskava i ravnomerno obojena, a piletina treba da dostigne 74°C u najdebljem delu.

  • 7. Prebacite šniclu na papirne ubruse na 1 minut da se ocedi višak ulja. Korica treba da ostane hrskava, ne masna, a piletina treba da bude čvrsta, ali i dalje sočna kada se lagano pritisne.


    • Serviranje i posluživanje


    Stavite šniclu na zagrejan tanjir i poslužite je celu, tako da najravnija strana bude okrenuta nagore. Poslužite odmah kako bi korica zadržala svoju čistu hrskavost, a unutrašnjost ostala vlažna i svetla.

    Profesionalne napomene


  • Neka sloj bude tanak; višak brašna ili jajeta daće debelu, tupu koricu.

  • Održavajte stabilnu temperaturu ulja. Ako se tiganj ohladi, šnicla će upiti ulje pre nego što pravilno porumeni.

  • Nemojte prepeći. Prsa treba da ostanu mekana i tek potpuno neprozirna iznutra.
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