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香煎鸡柳

香煎鸡柳
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营养成分表

每份 360 克

% 每日参考值基于 2000 千卡饮食

卡路里 560 kcal
28% DV
总脂肪 29.0g
45% DV
单不饱和脂肪15.0g
多不饱和脂肪5.0g
饱和脂肪8.0g
反式脂肪0.3g
总碳水化合物 4.0g
1% DV
淀粉4.0g
蛋白质 68.0g
100% DV
动物蛋白68.0g

关于

这道香煎鸡柳用鸡柳、食用油和黄油在平底锅中煎至表面微脆，调味简单，以盐和黑胡椒突出肉香。每份含560卡路里、68克蛋白质，碳水较低，脂肪主要来自锅中油脂与黄油酱汁。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素18.0mcg60%
胆碱260.0mg47%
叶酸18.0mcg5%
烟酸28.0mg175%
泛酸3.8mg76%
维生素B20.4mg32%
维生素B10.2mg15%
维生素A120.0mcg13%
维生素B120.9mcg38%
维生素B61.9mg112%
维生素D0.3mcg2%
维生素E1.2mg8%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙32.0mg3%
铜110.0mcg12%
铁2.1mg12%
镁72.0mg17%
磷620.0mg89%
钾820.0mg17%
硒78.0mcg142%
钠780.0mg34%
锌2.3mg21%

香煎鸡柳

一道简单经典的鸡柳做法：先用盐和黑胡椒调味，再用油煎制，最后加入黄油收尾，形成浓郁的锅汁。最适合作为主蛋白趁热食用。

配料


  • 鸡柳 300 g

  • 食用油 10 g

  • 黄油 20 g

  • 盐 5 g

  • 黑胡椒 5 g


    • 做法


  • 1. 将鸡柳拍干水分，用盐和黑胡椒均匀调味。

  • 2. 平底锅中倒入食用油，以中高火加热。

  • 3. 放入鸡柳，每面煎 3 到 4 分钟，直至表面上色并完全熟透。

  • 4. 转小火，加入黄油，并将黄油不断淋在鸡肉上 30 到 60 秒。

  • 5. 从锅中取出，趁热食用。


    • 准备时间和烹饪时间


  • 准备时间：5 分钟

  • 烹饪时间：10 分钟


    • 实用提示


  • 不要把锅里放得太满，否则鸡肉会被蒸熟而不是煎香。

  • 烹调至鸡肉中心不再呈粉色，并达到安全的内部温度。

  • 上桌前让鸡肉稍微静置片刻，以保持多汁。
    • 生酮饮食低碳水饮食原始人饮食无麸质均衡饮食
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