Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. For this dish, you can use fillets cut into pieces or whole thighs, they are neat and compact, great for frying. If the chicken is purchased, then chicken meat is better (if time allows) to stand for about an hour in cold salted water. The meat will become soft, and all harmful substances will come out of the product. If you use fillets for frying, then pieces of meat need to be beaten off with a kitchen hammer.
Step 2:
Preparing the batter. In a bowl, we drive a couple of chicken eggs. Add salt and ground black pepper, whisk with a whisk or fork until a homogeneous mixture is formed, so that the chicken eggs completely disperse.
Step 3:
Add milk and two tablespoons of flour to the mixture, mix again so that the flour completely dispersed, no lumps formed.
Step 4:
Grate the hard cheese and send it to a bowl with batter, mix again.
Step 5:
Put the chicken pieces one by one in a bowl with batter, turn over several times so that the meat is completely covered with cheese-egg mixture. Pour vegetable oil into a frying pan with a thick bottom. We warm it up.
Step 6:
We spread chicken pieces in batter on the heated oil. Fry the chicken over medium heat. When the batter is well browned on one side, turn the chicken pieces over to the other side. Fry them on the other side until browned. Then cover the pan with a lid and fry the chicken under the lid for about 15 minutes. The frying time depends on the size and thickness of the chicken pieces. For thin slices of sirloin, up to 5 minutes of frying is enough, and for thighs - up to 15 minutes.
Step 7:
Remove the meat from the pan and serve it to the table, with fresh vegetables, any side dish. Enjoy your meal!
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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
