Leggeri perchè cotti in forno e croccantissimi anche se non fritti grazie all'insolita panatura con fiocchi di mais. La ricetta l'ho trovata sul blog Anice & cannella . Il petto di pollo preparato in questo modo è buonissimo, sembrano dei crosticini di pollo sfiziosi e con la salsa agrodolce sono ancora più gustosi.
INGREDIENTI:
4 fettine di petto di pollo
125 gr di yogurt bianco (1 vasetto)
1 cucchiaino raso di curry
qualche goccia di succo di limone
100 gr di corn flakes
40 gr di semi di sesamo
40 gr di pangrattato
per la salsa agrodolce:
1 heaped tablespoon of cornflour (cornstarch) 125 ml white vinegar
250 ml water 125 g sugar 60 ml
of tomato sauce 1 teaspoon granulated chicken broth
PROCEEDINGS
In a bowl mix the yogurt, curry and a few drops of lemon juice filtrate.
On a cutting board cut the sliced \u200b\u200bchicken into thin strips long.
Dip the strips of chicken marinated in yogurt and curry. Marinate the chicken strips in the refrigerator for about 12 hours.
Prepare the breading.
In a tray, crushed corn flakes with your hands. Mix sesame seeds and bread crumbs to corn flakes.
fried on both sides of the strips of chicken in the mixture of corn flakes, sesame seeds and breadcrumbs.
Arrange on a plate lined with parchment paper, without overlapping, drizzle with a few drops of vegetable oil and bake for 25 minutes at 180 ° / 200 °, until golden brown.
For the sauce, mix 1 heaping tablespoon of cornstarch with 125 ml of white vinegar in a saucepan, being careful to avoid lumps, add 250 ml of water, 125 g sugar, 60 ml of tomato sauce and 1 teaspoon granulated chicken broth.
Bring to a boil and cook over medium heat until it thickens, it will take about 40 minutes.
Serve the chicken with the sauce separately (I have them served in the trays and dishes for sauces Italian atmosphere ).
Enjoy your slices of chicken with sweet and sour sauce:).
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