My cookbook

Four 8-ounce veal, chicken, turkey or pork scaloppini
Salt and pepper
1 cup flour
2 eggs, beaten together with 2 Tablespoons water
2 cups Panko breadcrumbs, crushed
Peanut oil, for pan-frying
Lemon wedges

Instructions

Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.

Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.

Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.

Pan-fry each of the cutlets until golden brown, turning them over as necessary.

Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.

Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.

Источник: https://www.justataste.com/hungarian-wienerschnitzel/

Очень быстро и очень вкусно! Вся квартира в аромате индусских специй и муж доволен.


6 chicken thighs, boneless and skinless, diced into 1 inch chunks
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
5 tomatoes, chopped
1/2 tsp lemon juice
1 tbsp of coriander, chopped
3 tbsp of vegetable oil
salt

Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

3 tbsp of vegetable oil
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced

2
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute

1 tsp garam masala
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander

3
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

5 tomatoes, chopped
salt

4
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce
Stir in the lemon juice to add a little zing and garnish with coriander to serve

1 tbsp of coriander, chopped
1/2 tsp lemon juice

Источник: https://www.greatbritishchefs.com/recipes/chicken-bhuna-recipe?utm_campaign=1745016_14-05Lockdown&utm_medium=email&utm_source=GreatBritishChefs

Автор Катаржина Коч
https://www.facebook.com/groups/damy.s.kastrulkoj/permalink/1318783501652154/

Ингредиенты
300-400 грамм куриного филе, нарезанного небольшими кусочками
1 крупное яйцо
2 ст. л жирных сливок (у меня сметана)
2-3 ст. л кукурузного крахмала (можно взять муку или манную крупу, но с крахмалом нежнее)
По 0,5 ч.л соли, чёрного молотого перца и других специй по вкусу ( (я предварительно замариновала филе в домашнем яблочном уксусе со сванской солью и перцем)

Набирала по 1 стол ложке «фарша.»

Жарила по 2 -3 мин с каждой стороны.

Источник: http://da4a-klya4a.ru/rezepty/bread/ne-hlebom-edinym/

Очень вкусно! Нам обоим понравилось. Подавала с салатом из фризи, граната и редиски с обычном французской заправкой.

Ingredients
1 pound (450 grams) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces
1 egg , beaten
1/2 cup cornstarch
1/3 cup vegetable oil
1 small batch basil (or nori sheets) (*Footnote 1)

Marinade
1 tablespoon vegetable oil
3 cloves garlic , finely grated
2 teaspoons ginger , finely grated
2 teaspoons brown sugar (or regular sugar)
1/2 teaspoon salt

Spice Mix
2 teaspoons white pepper powder
1 teaspoon brown sugar (or regular sugar)
1 teaspoon salt
1/4 teaspoon five-spice powder
Instructions
Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.
When you’re ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.
Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.
Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.
Serve as an appetizer.

You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.
Notes
The crispy basil leaves add another flavor dimension to the dish, but it does require some extra effort to cook them. I’ve found that dried nori sheets have a similar texture and equally interesting taste. You can simply shred some nori and add it to the chicken to skip frying the basil.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 19.6g | Protein: 28g | Fat: 14.7g | Saturated Fat: 3.6g | Cholesterol: 122mg | Sodium: 710mg | Potassium: 266mg | Fiber: 0.4g | Sugar: 2.6g | Calcium: 20mg | Iron: 1.6mg

Источник: https://omnivorescookbook.com/salt-and-pepper-chicken/

Очень вкусно!

4 chicken thigh fillets, boneless skinless
1 teaspoon dried basil
Salt and pepper to season
1 tablespoon olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/3 cup dry white wine
8 ounces (250 g) brown or Cremini mushrooms, sliced
1 quart (1 litre) chicken broth (or stock)(вместо бульона, evaporated milk и молока просто использовала сливки)
12 ounce (375 ml) can evaporated milk*
1/3 cup milk (I use 2%)
Extra salt and pepper, to taste
10 ounces (300 g) uncooked penne pasta (just over 4 cups)
1 cup fresh grated parmesan cheese

A handful of fresh parsley, chopped

Instructions

Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired

Источник: https://cafedelites.com/one-pot-creamy-mushroom-chicken-pasta/

Вадими понравился этот суп. Мне, в принципе тоже, только много его не съешь, очень сытный.


a 6-quart slow cooker
1 bag baby spinach
2 cans Italian-style diced tomatoes
1 block cream cheese
1 bag frozen cheese tortellini
4 cups vegetable broth (бульон отварила отдельно)
3 boneless, skinless chicken breasts (mine were frozen, а я предворительно разморозила)

I started by spraying my slow cooker with nonstick cooking spray then I laid my 3 frozen chicken breasts on the bottom and seasoned them with salt and pepper, to taste.

I topped my chicken with undrained cans of diced tomatoes, frozen cheese tortellini and baby spinach.

I cut my cream cheese into cubes and spread it out evenly on top of the spinach.

I poured the vegetable broth over the top of everything, placed the lid on top and cooked on low for 6-8 hours.

Источник: https://www.sixsistersstuff.com/recipe/slow-cooker-chicken-tortellini-tomato-soup/

Сделала вчера на ужин, нам обоим понравилось.

Ингредиенты: куриная грудка весом 600-700 г, 5 цуккини, 1 картофелина, кусочек свежего имбиря, 1 ложка крахмала, 1 яичный белок, растительное масло, соль, перец, панировочные сухари

Грудку порезать на кусочки размером 1-1,5 см.

Перемешать мясо с крахмалом, тертым имбирем, яичным белком, посолить, поперчить и поставить на 2-3 часа в холодильник.

Натереть на крупной терке только зеленую часть цуккини, немного посолить, перемешать и через 10 минуть отжать от жидкости.

Картофель тоже натереть на крупной терке и перемешать с отжатыми цуккини.

Из фарша скатать небольшую колбасу примерно длиной в ширину ладони, обвалять ее сначала в овощной смеси, затем в панировочных сухарях, после чего насадить на шампур.

Обжарить в масле сначала на интенсивном огне со всех сторон до образования корочки, затем снизить огонь и довести до готовности. Готовность проверить, разломив одну из порций.

Прежде, чем сервировать блюдо, выложить готовые аростичини на бумажное полотенце, чтобы убрать излишки масла.

Источник: https://pratina.livejournal.com/415948.html

Очень вкусно и просто! Делала без грибов и капусты.

2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
12 ounces boneless, skinless chicken breast, cut into ¼-inch slices
8 ounces lo mein noodles
1 teaspoon chile-garlic sauce
3 tablespoons vegetable oil, divided
5 ounces mushrooms, thinly sliced
4 cloves garlic, minced

2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4½ cups thinly sliced napa cabbage ( ½ head)
¾ cup unsalted chicken broth
1 teaspoon cornstarch

Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.


Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.

Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Источник: http://www.eatingwell.com/recipe/267229/cabbage-lo-mein/?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=283777-20180921&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=092118&cid=283777&mid=15154512883

Это было очень вкусно! Делала с куриной грудкой. В оба соуса донавила по ложке крахмала, но в другой раз уже не буду. Куплю муку.

Требуемые ингредиенты для мяса

• курица – 1 – 1,5 кг
• вино – 3 ст.л.
• молотый перец
• растительное масло
• натертый имбирь
• кукурузная мука – 1 ст.
• соль

Ингредиенты для соуса

• соевый соус – 5 ст.л.
• сахар – 5 ст.л.
• луковица небольшая
• кукурузная мука – 1 ст.л.
• вода – 50 мл
• чеснок – 3 зуб.

Способ приготовления

Если Вы выбрали целую тушку, то ее следует разделить на порционные куски. Мясо хорошенько промываем и в глубокой миске заправляем вином, солью, имбирем и перцем. Оставляем все это на 30 минут, пусть мясо впитает компоненты.

Для соуса следует смешать перечисленные ингредиенты в кастрюле, поставить все это на медленный огонь и кипятить около 25 минут. Крышку кастрюли не закрываем. Далее снимаем соус с огня и процеживаем.

Мясо замариновалось. В глубокой сковороде нагреваем растительное масло, оно должно полностью покрывать куски курицы. Перед жаркой мясо следует перемешать с мукой, она должна покрыть поверхность курицы. Осталось обжарить курочку в масле, не более 15 минут. Выкладываем мясо на полотенце, что позволит удалить лишний жир.

Обжаренное мясо перемешиваем в соусе и подаем на стол, пока все члены семьи по одному не слопали вкусное и сочное мясо.



Источник: https://laura-mz.livejournal.com/1599708.html

Очень вкусное блюдо, просто и быстро готовится, нам с мужем обоим очень понравилось.

Ingredients

1 onion, sliced thin
1 garlic clove, minced
1 green bell pepper, cut into strips
1 tablespoon olive oil
1/2 pound skinless boneless chicken breast, cut into 1/2-inch-wide strips (не добавляла)
1/2 pound sweet or hot Italian sausage links, cut crosswise into 1/2-inch-thick pieces (куриные)
a 14-to-16 ounce can tomatoes, chopped, including the juice
1/4 cup dry red wine
1/2 teaspoon dried orégano, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon sugar
3/4 pound spaghetti
1/4 cup heavy cream

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Preparation

In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-chicken-sausage-and-pepper-sauce-11785