Straccetti di #Pollo Panati con Corn Flakes: scopri la ricetta facile e veloce per preparare degli straccetti di pollo #croccanti e dorati grazie alla panatura con i corn flakes. Un piatto sfizioso che conquista per la sua croccantezza unica, perfetto per una cena veloce o un pranzo informale. La combinazione di amido, cumino e paprika dona un sapore avvolgente e speziato, mentre i corn flakes conferiscono una croccantezza irresistibile. Scopri come preparare gli straccetti di pollo panati con corn flakes in pochi minuti, per un risultato da leccarsi i baffi!
Ingredients
Chicken breast
500 g
Corn Flakes
100 g
Cornstarch (Maizena)
50 g
Cumin
1 teaspoon
Sweet paprika
1 teaspoon
Black pepper
to taste
Peanut oil
to taste
Fine salt
to taste
Nutritional Values
Nutritional values per serving
Carbohydrates
Proteins
Fats
Calories
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other
external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions.
Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.
Procedure
0. Start by cutting the chicken breast into thin strips to obtain shreds. To make cutting easier, you can place the chicken in the freezer for 15 minutes before slicing, so that it is more compact.
1. In a bowl, mix the cornstarch, cumin, paprika, salt, and pepper. This will add a spicy flavor and a golden brown finish to the breading. In another bowl, beat the eggs with a pinch of salt.
2. In a third bowl, crush the cornflakes with your hands until they resemble a coarse crumb. The finer the consistency, the crunchier they will be, but you can also leave them coarser for a more rustic look.
3. First, coat each chicken strip in the cornstarch, cumin, and paprika mixture, ensuring the powder adheres well to the chicken. Then, dip each strip in the beaten egg, ensuring it is well coated.
4. Finally, transfer each strip to the plate with the cornflakes, pressing gently to coat the entire surface with the cornbread. Heat a nonstick pan with plenty of vegetable oil. Once the oil is hot, begin frying the chicken strips, a few at a time so as not to overcrowd the pan.
5. Fry for 3-4 minutes per side, or until golden and crispy. If you prefer a lighter cooking method, you can also bake them at 200°C for 15-20 minutes, brushing them with a little oil for extra crispiness.
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20 minuti
Media
3
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.