Chicken fillet in batter
Composition / ingredients
8
servings:
Cooking method
Wash the chicken fillet and disassemble it into portions. Each beat off through a plastic bag. Then add salt and pepper to taste.
Dilute flour in warm milk, add eggs, vegetable oil, salt, mix and leave for 20 minutes.
Dip chicken pieces in batter and fry in a preheated frying pan in vegetable oil on both sides.
Dilute flour in warm milk, add eggs, vegetable oil, salt, mix and leave for 20 minutes.
Dip chicken pieces in batter and fry in a preheated frying pan in vegetable oil on both sides.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
