Fried chicken breast in a paper envelope

Category: Meat dishes
Fried chicken breast in a paper envelope

Ingredients

chicken fillet 1-2 pcs.
mustard 1 tsp
vegetable oil 2 tbsp. spoons
ground pepper pinch

Cooking method

  • Prepare the marinade, for this we take 1 teaspoon of mustard and 2 tbsp. tablespoons of vegetable oil, mix (I whipped a little with a whisk), add ground pepper to taste and that's all, not salt... Rinse the chicken fillet, cut into such pieces as you like, 1 cm thick (I cut into two parts and separated the tenderloin), do not beat, put in the marinade and leave to marinate for several hours. After the meat has been marinated for several hours, take it out, lightly shake it off the marinade, but do not wring it out and wrap it in paper. To do this, we take a roll of paper for baking and cut off the paper so that your meat not only fits there, but it can also be wrapped like an envelope, carefully tuck the paper around the edge in several turns and carefully iron it with your fingers, the paper keeps its shape well. It turns out a kind of envelopes with meat. Next, fry the meat on a well-heated surface, alternately on both sides, pressing with a spatula, so that the envelope does not open during cooking from the steam formed inside, until cooked, ruddy. Below there is a photo where you can clearly see through the paper that the meat is browned. I fried in the Orion pancake maker for 5 minutes, because the pancake maker has two plates and the meat was cooked on both sides at the same time.
  • Fried chicken breast in a paper envelope
  • The meat turned out not fried, the taste is closer to the meat baked in the oven, like in a roasting sleeve, very tender, juicy, absolutely not fatty (when marinating, the butter was not absorbed into the meat, but in the company with mustard it made it soft), dietary taste ... The daughter said the meat tasted like boiled. There is no salt in the recipe, but it is not felt at all, the meat turned out to be slightly salty with a very interesting subtle spicy taste.

The dish is designed for

1-2 servings

Time for preparing:

5-10 minutes (no pickling)

fronya40
: girl_love: Gaby, I adore you, oh and you have the recipes! Thank you.
Tanyulya
Cool. We must try .. the fish.
Gaby
Quote: Tanyulya

Cool. We must try .. the fish.
Tanyulya, try it, and we will wait for your option; I also had thoughts about the fish, but somewhere far away, I didn't think of something to marinate it in, I'm not an expert on fish. Will you show me, write your own version?

Fronyushka, thanks for the kind words.
Ikra
Gaby how interesting with a chicken! starting to carefully look at recipes in Orion
In general, everything is simple with fish: either soy sauce, or lemon juice + salt + pepper, and vegetable oil. Or, if you don't feel like salt, marinate in lime juice.
Or you can put an onion on top and a tomato circle ... I was dreaming
Gaby
Quote: Ikra

Gaby how interesting with a chicken! starting to carefully look at recipes in Orion
In general, everything is simple with fish: either soy sauce, or lemon juice + salt + pepper, and vegetable oil. Or, if you don't feel like salt, marinate in lime juice.
Or you can put an onion on top and a tomato circle ... I was dreaming
THANKS for the pickled fish option, that's how it just happens, +1.
Tanyulya
Yes, with a fish is nowhere easier. I love lemon pepper, lemon juice and a little bit of salt.
And I also really love Kamis fish seasoning. Simply and easily.
I came from Ashan, that I didn't like any fish. The little white one wanted only salmon and trout. I would flounder. How to buy I will report.
N @ dezhd @
Quote: Tanyulya

Yes, with a fish is nowhere easier. I love lemon pepper, lemon juice and a little bit of salt.
And I also really love Kamis fish seasoning. Simply and easily.
I came from Ashan, that I didn't like any fish. The little white one wanted only salmon and trout. I would flounder. How to buy I will report.

I call this the Three Rs of Fish Cooking. Salt, pepper and acidify! And yummy is provided!
Gaby
Tanyulya, I'm looking forward to it, but I haven't eaten a flounder since childhood, and it didn't even occur to me to buy it. Thanks for your options for preparing fish for baking, I will try.
Nadezhda, thanks for your opinion, I will remember about the three Ps.

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