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Wash the fillets and dry them with absorbent kitchen towels so that no water remains on them.
Beat eggs with salt and pepper in a deeper plate.
Put flour in a flat plate and breadcrumbs in another.
Place the plates on the table in this order: flour, eggs and breadcrumbs.
You need two forks, one for flour and breadcrumbs and one for eggs.
Cut the fillets to the desired size and pass them one by one through flour, egg and breadcrumbs.
Put oil in a pan and fry the pieces of fish one by one, but be careful not to pile them in the pan. Leave room between them.
Serve with some natural potatoes or with polenta and garlic sauce.
We wash the chicken breast and slice it along, but not too thin.
Sprinkle salt and pepper over the filleted chicken breast and let it rest for 10-15 minutes.
In a bowl, mix the eggs with a pinch of salt, add a little pepper, then dilute them with milk and gradually add the flour and breadcrumbs.
A thicker composition will come out, which we dilute at the end with mineral water.
We add enough mineral water to make the composition stand out, but slightly thickened.
On a plate, or in a bowl we put 3 tablespoons of flour through which we pass one by one, the meat fillets, then we immerse them in the composition with eggs.
In a non-stick pan, put enough oil to cover its bottom well and put it on a medium flame towards the sea.
When the oil starts to make blisters, add the snails one by one and fry them on one side and on the other until they become nicely browned and the meat penetrates well on the fork test.
Remove the snails on an absorbent towel or in a sieve to drain the excess oil.
We serve the snails either with mustard, with fresh vegetables or with all kinds of garnishes.
1. The preparation of the snails will be done on a higher flame, otherwise we risk drowning them in fat.
2. They can also be passed through breadcrumbs, after they have been greased with egg composition (I rarely do this).
3. The oil will change after the second frying, because it burns and the snails are too browned.
4. The most resistant oil is palm oil, if you use it, I recommend it!
The first steps in the kitchen
It is probably one of the most well-known recipes, but which the new staff really likes, so I decided to share it with you regardless of whether you know it or not.
Here's what we need:
a chicken breast (I had one with bone but you can also use boneless)
spices (depending on everyone's preferences)
oil for frying.
For the beginning, we portion the chicken breast. leave it in the fridge for another 2-3 hours, but if you already have the food on the table, go ahead.
Beat the eggs well as for the omelette and mix with the flour, until you get a fairly consistent mayonnaise. oil until golden brown.
After removing, let the oil drain on a napkin.
To be a real calorie bomb, we served it with french fries :)) very good, I don't even want to know how many calories I swallowed, it's still a secret for me :)
Season the fish with salt, pepper and paprika and let it rest for 1 hour.
Peel the tomatoes and cut them into small cubes and put them in 4-5 tablespoons of olive oil.
Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pepper and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.
We put the fish in flour and fry it in hot oil.
When it has browned nicely, take it out on kitchen paper to absorb the excess fat.
Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.
Good job and good appetite!
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400 grams of row of pangasius
one hand of spinach
100 grams of quinoa
4 slices of Serrano smoked ham
Salt and pepper
Geert is a renowned master of culinary art in the Netherlands. As an experienced teacher, he also teaches specialized courses for representatives of the hotel industry and catering services. It is a source of inspiration for many students, who have managed to prepare innovative menus.
In 2014 and 2015 Geert was the image ambassador of the Pangasius campaign, Your Daily Fish and, in this capacity, through a set of recipes for preparing pangasius fish directly from the package, was a source of inspiration for both Vietnamese producers as well as for European consumers.
How to make curry sauce
Because the fish is made very quickly, we will prepare it first curry sauce with vegetables like this:
a pan we will put butter warmed it up a bit.
add garlic slices in order to below, stirring all the time so as not to burn.
Then we will put green bell pepper cut into strips, green lentils, peas, chives, cherry tomatoes and the two teaspoons of curry.
We mix everything easily to combine well and curry in sauteed vegetables.
Season with salt and pepper and slightly sour the sweet taste with 2-3 tablespoons lime or lemon juice.
We stop the fire and leave curry sauce formed with vegetables waiting until we prepare and the pangasius fish.
What does bread mean?
I've been talking about the fact that & # 8222bread & # 8221 comes from bread, so it must have breadcrumbs. Snails made only from flour and egg are NOT called bread. In addition, they are soaked in oil and are completely unappetizing. The breadcrumbs instead form a beautiful red crust which is also a barrier against the oil in the pan. Breaded snails do not bite into oil.
The famous Viennese snitel (Wiener Schnitzel) it is actually a slice of veal given through flour-egg-breadcrumbs and fried in a bath with plenty of hot oil. And Cordon Bleu it is also made original with veal, not with chicken breast.
The breadcrumbs can be bought or made at home, from leftover dry bread. See here how.
We love breaded chicken and often make thighs (with bone or boneless), breaded wings or, less often, breaded chicken breast. The breast is not as tasty and juicy as the pieces listed above, but if prepared correctly, it can be an attractive dish.
If we cut the chicken into oblique strips we can make it into chicken fillets for paying for appetizers & # 8211 see here the recipe without flour and egg.
From the ingredients below come out about 4-6 servings of slices of breaded chicken breast.
- 2 pieces chicken breast (600-700g)
- salt pepper
- 3 eggs
- frying oil
Pangasius: Poison for sale fillets & # 8211 a genetically engineered fish, full of poisons.
More than half of the fish sold in our stores comes not from the water of the oceans, rivers or natural lakes, as we would expect, but from farms where they are raised intensively with synthetic ingredients. For example, our supermarkets are full of pangasius fillets, a very cheap Asian fish. Less well known, however, is the fact that pangasius is originally an ocean fish, genetically engineered to live on farms on the Mekong River in Vietnam, considered the most polluted in the world (due to the numerous factories nearby, whose waste frequently reach the water).
The poison that sells tabs.
Pangasius fillet contains impressive amounts of arsenic, mercury, pesticides, growth hormones. Those who have tested this fish in the laboratory and advise us to avoid consuming it, warn - pangasius fish contains: industrial discharges
toxic derivatives of the growing industrial sector polychlorinated bisphenols (PCBs)
DDT and its metabolites (DDTs)
chlordane compounds (CHLs)
hexachlorocyclohexane isomers (HCHs) and hexachlorobenzenes (HCB).
Moreover, this issue has reached the very European Parliament, where the opportunity to ban it has been debated. At present, no conclusion has been reached, with European countries (including Romania) continuing to import, unhindered, almost one billion kilograms of pangasius.
A genetic experiment and a biological "bomb".
In reality, pangasius is a find of Chinese researchers, more precisely, a cross between several species of fish, which has an extremely high tolerance to toxins present in the water in question (to clean the water). That said, the fish do nothing but feed their whole lives on toxins, bacteria and microorganisms, as well as on the remains of dead fish, dried and ground in the form of a powder, which makes them grow four times faster than in nature, and their flesh becomes more "fluffy."
Scientists are sounding the alarm Many scientists in Germany, France and the United States, who have been watching the phenomenon, want to sound the alarm about this fish, considered by many to be the "salvation of world fish farming". There are rumors that the demand for pangasius has become so high that it has been injected with hormones from dehydrated urine.
The nutritional value of stuffed schnitzels
When choosing meat for the preparation of stuffed schnitzels, you must take into account its nutritional value. In general, this recipe involves thin slices of beef or pork, but you can also use chicken. The choice is yours. We recommend that you choose from the following types of meat:
- Pork: leg, chop or fillet muscle.
- Beef: fillet muscles, sparrow, small bib.
- Chicken: chest
In the case of beef, the weakest parts contain only 6 grams of fat per 100 grams of meat. Moreover, according to the Spanish Nutrition Foundation, lean beef contains 21% protein, much more than the fatter parts.
At the same time, beef is rich in iron, zinc and B vitamins, especially riboflavin and vitamins B6 and B12. Pork, on the other hand, contains 23% fat, of which 42% is monounsaturated (oleic acid). In terms of nutritional value, it contains zinc, potassium, phosphorus, selenium, niacin and vitamins B6 and B12.
As for chicken, it is mainly composed of water. It also contains fat. However, they are mainly monounsaturated (oleic acid). Actually, a serving of chicken satisfies 97% of the recommended intake of niacin for women.
As you well know, meat provides proteins with a high biological value for the body. However, the intake of red meat should be limited. To be more specific, we should eat it no more than two or three times a week.
We recommend that you plan your weekly menu according to the recommendations of nutrition experts.