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Stekta kycklinginnerfiléer

Stekta kycklinginnerfiléer
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Näringsfakta

Per portion på 360 g

% dagligt värde baserat på en kost på 2000 kcal

Kalorier 560 kcal
28% DV
Totalt fett 29.0g
45% DV
Enkelomättat fett15.0g
Fleromättat fett5.0g
Mättat fett8.0g
Transfett0.3g
Totala kolhydrater 4.0g
1% DV
Stärkelse4.0g
Protein 68.0g
100% DV
Animaliskt protein68.0g

Om

En proteinrik kycklingrätt som steks i panna med olja och smör. Den innehåller mycket lite kolhydrater och en måttlig mängd fett från stekskyn.

Ingredienser

Vitaminer & mineraler

Vitaminer

NäringsämneMängdDV%Halveringstid
Biotin18.0mcg60%
Kolin260.0mg47%
Folat18.0mcg5%
Niacin28.0mg175%
Pantotensyra3.8mg76%
Riboflavin0.4mg32%
Tiamin0.2mg15%
Vitamin A120.0mcg13%
Vitamin B120.9mcg38%
Vitamin B61.9mg112%
Vitamin D0.3mcg2%
Vitamin E1.2mg8%
Vitamin K8.0mcg7%

Mineraler

NäringsämneMängdDV%Halveringstid
Kalcium32.0mg3%
Koppar110.0mcg12%
Järn2.1mg12%
Magnesium72.0mg17%
Fosfor620.0mg89%
Kalium820.0mg17%
Selen78.0mcg142%
Natrium780.0mg34%
Zink2.3mg21%

Stekta kycklinginnerfiléer

En enkel klassisk tillagning av kycklinginnerfiléer som kryddas med salt och svartpeppar, steks i olja och avslutas med smör för en fyllig skysås. Serveras bäst varm som huvudprotein.

Ingredienser


  • Kycklinginnerfiléer 300 g

  • Matolja 10 g

  • Smör 20 g

  • Salt 5 g

  • Svartpeppar 5 g


  • Instruktioner


  • 1. Torka kycklinginnerfiléerna torra med hushållspapper och krydda jämnt med salt och svartpeppar.

  • 2. Hetta upp matoljan i en stekpanna på medelhög till hög värme.

  • 3. Lägg i kycklinginnerfiléerna och stek i 3 till 4 minuter per sida, tills de fått fin färg och är genomstekta.

  • 4. Sänk värmen till låg, tillsätt smöret och skeda det över kycklingen i 30 till 60 sekunder.

  • 5. Ta upp ur pannan och servera varm.


  • Förberedelsetid och tillagningstid


  • Förberedelsetid: 5 minuter

  • Tillagningstid: 10 minuter


  • Hjälpsamma tips


  • Överfyll inte pannan, annars ångas kycklingen i stället för att få stekyta.

  • Tillaga tills kycklingen inte längre är rosa i mitten och har nått en säker innertemperatur.

  • Låt kycklingen vila kort före servering så att den behåller saftigheten.
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