Chicken Fillet with Dorê or Milanesa + Salada
See below for more information.
Ingredients:
½ pound chicken breast cut into steaks, if it is too thick to beat with the meat whisk to tune.
Season with salt and if you want you can put some pepper.
The fillet a dore recipe is below.
To fatten
I Option:
Chicken Steak to Milanesa
1 plate of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
which is a tuber,
3 eggs whole milkshakes
2 tablespoons of corn oil to pass on the steaks, or what is needed (optional).
½ liter of corn oil for frying.
Fry in high non-stick pan, never in skillet that splashes too much hot oil.
II Option:
Chicken File to Dore:
Instructions below.
If egg remains, pass twice and then in the flour and thread,
Way of preparing:
Season the chicken with salt, let stand for 15 'to 30' minutes.
Place the wheat flour in a round shape measuring 25 centimeters in circumference by 3 in height.
Do the same with the thread flour, putting in another round shape of the same size.
The eggs put in a bowl, beat with the wire whisk (fué), until it is well mixed, put a pinch of salt, no more than that.
NOTICE:
If you are making a small portion, place the wheat flour into a separate deep dish.
Cover the dish with a clear white plastic, after the operation has finished, discard two flours. (litter), so put little at a time, not to wait.
Pass each steak in the oil, then in the wheat flour, shake the shape to not get your hands dirty, wear disposable gloves.
If you prefer to turn the steak with a fork and do the same on the other side, shake to remove the excess flour.
Then pass on the beaten eggs, and finally on the flour, do the same procedure of the wheat flour, shaking the form, and using the fork to turn the steak.
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan.
Not in the skillet that is too low, and sneezes the hot oil
Let the oil heat up, when it is very hot add one steak at a time, lower the heat, let it cook for 5 minutes on each side or until golden.
Do not let it brown too much that burns and gets hard.
What's the point of frying one filet at a time?
The reason is that the oil cools and the fillet is soaked,
Chef's Secret:
When dirtying the oil, discard, wash the pan well and replace the oil.
Then do the same as the previous one.
Put the fried steaks on paper towel to remove excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and on the back, place lettuce leaves and broccoli.
Accompany mashed potatoes, or mashed potatoes, grated cucumber salad with onion and chopped tomatoes, or watercress with chopped tomatoes. Or lettuce, watercress, beet, carrot and cherry tomatoes,
To Serve Individual:
Place the chicken fillet in a dish with boiled potatoes and fresh asparagus cooked with the fibers. Remove before eating
II Option
File of Chicken to Dorê
Make the same as before, the difference is that it passes in the flour of triho and then in the beaten egg.
Fry in hot oil.
Dry the chicken fillets with paper towels to remove excess oil,
note:
He did not have time to photograph the files;
The photo is from Milanese steak (already published previously
See below for more information.
Ingredients:
½ pound chicken breast cut into steaks, if it is too thick to beat with the meat whisk to tune.
Season with salt and if you want you can put some pepper.
The fillet a dore recipe is below.
To fatten
I Option:
Chicken Steak to Milanesa
1 plate of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
which is a tuber,
3 eggs whole milkshakes
2 tablespoons of corn oil to pass on the steaks, or what is needed (optional).
½ liter of corn oil for frying.
Fry in high non-stick pan, never in skillet that splashes too much hot oil.
II Option:
Chicken File to Dore:
Instructions below.
If egg remains, pass twice and then in the flour and thread,
Way of preparing:
Season the chicken with salt, let stand for 15 'to 30' minutes.
Place the wheat flour in a round shape measuring 25 centimeters in circumference by 3 in height.
Do the same with the thread flour, putting in another round shape of the same size.
The eggs put in a bowl, beat with the wire whisk (fué), until it is well mixed, put a pinch of salt, no more than that.
NOTICE:
If you are making a small portion, place the wheat flour into a separate deep dish.
Cover the dish with a clear white plastic, after the operation has finished, discard two flours. (litter), so put little at a time, not to wait.
Pass each steak in the oil, then in the wheat flour, shake the shape to not get your hands dirty, wear disposable gloves.
If you prefer to turn the steak with a fork and do the same on the other side, shake to remove the excess flour.
Then pass on the beaten eggs, and finally on the flour, do the same procedure of the wheat flour, shaking the form, and using the fork to turn the steak.
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan.
Not in the skillet that is too low, and sneezes the hot oil
Let the oil heat up, when it is very hot add one steak at a time, lower the heat, let it cook for 5 minutes on each side or until golden.
Do not let it brown too much that burns and gets hard.
What's the point of frying one filet at a time?
The reason is that the oil cools and the fillet is soaked,
Chef's Secret:
When dirtying the oil, discard, wash the pan well and replace the oil.
Then do the same as the previous one.
Put the fried steaks on paper towel to remove excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and on the back, place lettuce leaves and broccoli.
Accompany mashed potatoes, or mashed potatoes, grated cucumber salad with onion and chopped tomatoes, or watercress with chopped tomatoes. Or lettuce, watercress, beet, carrot and cherry tomatoes,
To Serve Individual:
Place the chicken fillet in a dish with boiled potatoes and fresh asparagus cooked with the fibers. Remove before eating
II Option
File of Chicken to Dorê
Make the same as before, the difference is that it passes in the flour of triho and then in the beaten egg.
Fry in hot oil.
Dry the chicken fillets with paper towels to remove excess oil,
note:
He did not have time to photograph the files;
The photo is from Milanese steak (already published previously
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