John Myers
Ingredients for 2 servings:
- 500 g chicken inner fillet(s), chicken breast, turkey breast, strips etc.
- 1 tbsp Flour to 2 tbsp
- Breadcrumbs, 1 to 2 tbsp
- Vegetable cream or butter
- salt and pepper
- Paprika powder
- Garlic
- Chicken seasoning
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
quick, easy and versatile, without oven
First, cut the meat into the desired size. I usually use chicken fillets or shredded meat, as the pieces are the perfect size. You can also cut chicken breast or turkey breast into strips or cubes, but the pieces should be roughly the same size. Next, add Culinesse to the pan and spread it all over. If you like, you can also melt a little butter. Then place the meat in the pan and toss briefly. Next, season the meat in the pan to your liking. Toss the meat in the pan again or stir with a wooden spoon. Now spread the flour (1-2 tablespoons) over the meat and toss the meat again until it is completely coated with flour. If the meat sticks together, simply pull the pieces apart a little. Finally, sprinkle the breadcrumbs over it, depending on your preference or how much breading you want. 1-2 tablespoons is enough for us. Toss or stir everything again until the meat is coated with breadcrumbs. Then let the meat rest for a while and, if necessary, prepare the side dishes during this time. If you like, you can quickly wipe the pan clean or save the excess breadcrumbs for the sauce later. First, set the stove to full heat and add a little Culinesse or butter to the pan. Once the meat is golden brown, reduce the heat to half and cook the meat in the pan for a few more minutes. Remove the meat from the pan. The meat juices can now be used to make a delicious sauce. It goes well with boiled potatoes, baked potatoes, fries, quark, etc. This dish is perfect when you need something quick, and best of all, you don’t need any extra bowls for breading, and your fingers stay clean.
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