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Chicken schnitzel with ham and mushrooms

Chicken schnitzel with ham and mushrooms

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I did something similar and I really liked it, today I made some changes and additions ... it's a goodness ... it's a kind of blue cord

  • 2 pieces boneless skinless chicken breast
  • canned mushrooms
  • 4 slices of melted cheese
  • 2 slices of pressed ham
  • eggs
  • flour
  • biscuit
  • salt
  • pepper
  • toothpicks

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken schnitzel with ham and mushrooms:

We cut the chicken breast in two and make pockets every four pieces.

On a slice of melted cheese we put the finely chopped mushrooms and half a slice of pressed ham, which we put in the middle on the chicken breast and with two toothpicks we prevent it from falling apart.

Beat eggs with salt and pepper. Mix flour with breadcrumbs. Put the pieces of meat through the mixture of flour and breadcrumbs, pass through the eggs, then through the breadcrumbs and again through the eggs. Fry in hot oil, over low heat and turn on both girls and even on the sides until nicely browned. Serve hot.

Mushrooms stuffed with chicken and ham

Separate the mushroom caps from the stems. Put the ends of the stems aside and chop later.

Heat 1 tablespoon of oil in a large skillet over low heat. Saute onion and garlic for about 5 minutes.

Add the chopped mushroom stalks and continue for 15 minutes, stirring frequently, until the mushrooms are tender and the liquid has evaporated.

Transfer the mixture to a large bowl and allow to cool to room temperature. Add the chicken, ham, parsley, mustard, salt and marjoram mix well.

Meanwhile, heat the oven to 220 ° C. In a large bowl, roll the mushroom caps through the rest of the oil.

Place the hats on a baking tray with the concave side down. Bake for 12 minutes or until tender, but retains its shape.

Remove from the oven, turn and leave to cool, not extinguishing the fire.

Fill the hats with the mixture of mushrooms and chicken. Bake for another 15 minutes or until the chicken is done. Serve hot.

Tagliatelle with mushrooms and chicken

Tagliatelle with mushrooms and chicken breast & # 8211 a creamy lunch, warm and very good, suitable both for the family and when you have guests.

30 minutes and everything is ready, if you have everything at hand!

Ingredients for 5-6 people

  • 400 g tagliatelle & # 8211 you can use another type of pasta
  • a chicken breast (or one and a half)
  • a jar of whole, small or sliced ​​mushrooms & # 8211 you can also use fresh champignon mushrooms
  • a white onion
  • 3 cloves of garlic
  • 400 ml cream for cooking & # 8211 25 or 32% fat
  • 300 ml milk
  • 2 tablespoons grated Parmesan cheese
  • a little chopped green parsley
  • 3 tablespoons oil
  • 40 g butter
  • salt
  • pepper

Preparation Tagliatelle with mushrooms and chicken breast

Prepare all the ingredients on the work table.

Put water in a pot to boil, add half a teaspoon of salt.

When the water has boiled, add the pasta and boil according to the instructions on the bag.

Prepare a large frying pan / pan and heat the oil.

Cut the chicken breast into cubes, sprinkle with salt and dip it in the hot pan.

Lightly brown it on all sides & # 8211 takes 5-6 minutes.

Pour into a bowl and put the butter in the pan, then the finely chopped onion and mushrooms. Stir constantly, lightly browning the mushrooms and onions for about 6 minutes.

Then add the garlic, mix lightly, add the chicken, pour the cream and milk and mix gently. Boil for a minute, then put the pasta.

Stir in the sauce and simmer for 5 minutes, stirring occasionally.

Now add the Parmesan and parsley, mix gently until the sauce takes on the right consistency, adjust the taste of salt and pepper, then put the lid on the pan and turn off the heat.

Allow 8-10 minutes for the flavors to befriend, then serve with your loved ones!

Chicken with mushrooms and sour cream

When you are in a hurry and of course you are hungry, simple recipes are the most handy. An option would be this light food with chicken and mushrooms. It is done in about 20 minutes and if you also prepare a polenta next to it, you will eat very well :).

The recipe can be adapted depending on what meat you use, but the fastest is cooked with chicken.

  • 1 piece of chicken breast
  • 1 small onion
  • 200g sour cream
  • 400g mushrooms (I used brown mushrooms were on offer)
  • salt, white pepper, oil

Cut the chicken breast into strips or cubes and fry it in a little oil or butter. Add finely chopped onion, mix and add sliced ​​mushrooms.

Let it fry a little and add the cream. Cover with a lid and let it cook over low heat. It takes about 20 minutes. At the end, season with salt and pepper.

Serve with mashed potatoes or polenta.

Remarks: Another variant of this equally good recipe would be to prepare the breast separately. Season with salt and pepper and fry in a little oil. Cut the mushrooms into slices and heat them in a little oil or butter. When the liquid has completely dropped and starts to fry, add 50 ml of white wine. Allow to evaporate and then season with salt and pepper. Add the mushrooms to the ready-made chicken breast and then add the sour cream sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Mushroom ciulama with chicken and flavored polenta

Mushroom ciulama with chicken and flavored polenta, is one of my favorite combinations.

In the area where I have my origins, ciulamaua was a very common food.

It is prepared with various ingredients, such as: chicken, mushrooms, zucchini, nettles, etc.

Or even combining some of these ingredients.

Cream is not used for thickening, as we have seen in other areas, but milk with flour, a kind of bechamel sauce, so to speak.

It comes out so good, with a sweet-spicy taste and is served with polenta.

I adapted this mushroom ciulama with chicken and flavored polenta, our days and of course, our taste.

And I prepared man in Regis Stone wok with hot stone effect, which I no longer part with in the kitchen and which I have described here.

Chicken with mushrooms and broccoli

A fast, healthy and cheap meal. With this recipe you will be able, guaranteed, to convince even the most capricious members of the family to eat healthier than usual, because it is extremely tasty (the secret is in the sauce). Perfect for the little ones. Perfect for pre-salary moments when you want to cook something full of cheap and few ingredients. Perfect for the days when you want to cook, for about 6 people, in only 30 minutes. Sounds ideal, doesn't it? Let's make some chicken with mushrooms and broccoli in the pan, fast!

Cut the chicken into cubes and sauté it, seasoned with salt and pepper, in a large pan (or in a wok, if you have it), until it is done on all sides.

Take the chicken out of the pan. Instead, harden the pre-cut mushrooms. When they start to soften, add the broccoli bunches and sauté everything until the broccoli starts to soften. Take out the vegetables.

Add a teaspoon of sesame oil, sauté the garlic and ginger for 1-2 minutes. Add the rest of the sauce ingredients, stirring constantly, until you get a smooth sauce. Put the chicken and vegetables back in the pan, over the sauce. Stir gently and cook for about 5 minutes.

Chicken schnitzel

When I make chicken slices, I skip lunch because I eat them hot after frying them :). I like them fresh and not reheated. I just looked and saw that this recipe known to everyone I did not post. It is a classic schnitzel recipe, maybe the girls who cook less also try it.

  • 400g chicken breast
  • 2 eggs
  • flour
  • salt, pepper, garlic powder, optional paprika

We cut the chest into slices and beat it with a hammer between the slits between two plastic sheets so that it does not crush. Season with salt, pepper, garlic powder, paprika and leave to cool covered for 15 minutes.

Beat the eggs lightly and add 2 tablespoons of milk. Pass the slices of meat through the flour, egg again flour, egg and fry them in hot oil until they brown nicely on one side and on the other.

We take them out on a paper napkin to absorb the excess oil.

Serve with different granites.

It would be good to use ready-sliced ​​fillet chicken breast is a little more expensive than unc sliced, but it is worth it because all the pieces are approximately equal.

In the egg mixture you can put 2-3 cloves of crushed garlic.

For frying you can use palm oil.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

What do we season the chicken with and how do we make the crust for the snails?

To season the chicken and flakes I used branded spices Cosmin. I like them because they are packaged in doses, so they do not lose their flavor and are very easy to use. For more flavor, I prefer to season both chicken and cornflakes. In this way we obtain a chicken schnitzel with tasty and aromatic cornflakes. Because I didn't want to fry them in oil, I cooked the slices in the oven after spraying them with oil on both sides. They are ready very quickly and if you do not want to cook them all, you can freeze them and cook them as needed.

This way you will have in the freezer a chicken schnitzel with cornflakes only good for lunch or dinner. Add a salad, a little garnish and everyone will be delighted. If you are a chicken lover, you can also try the recipe hot wings. This recipe is super tasty and light, you can prepare it with other types of meat and everyone likes it. You can make slices of turkey or even beef. You can also fry them in an oil bath, but cooked in the oven they are more dietetic and healthier. Serve them with your favorite sauce, along with mashed potatoes or whatever you want! They are wonderful!

Chicken schnitzel with mushroom garnish and couscous

For the gasket
Put the mushrooms, onions, garlic and peppers in a heat-resistant bowl.
Season with salt, pepper and paprika to taste. Stir.
Sprinkle with oil, add wine and 1 cup vegetable soup / water.
Put in the hot oven, for about 45 minutes, at 190 degrees or until the vegetables are done.
Put the rest of the soup / hot water, put it back in the oven and leave it until it starts to boil.
Extinguish the flame, add the couscous, stir and put back in the oven until the couscous is done and has absorbed almost all the soup.
Match the taste of salt and pepper, flavor with chopped parsley / dill, sprinkle with diced butter and mix.
Leave in the oven until all the liquid is absorbed.

For snails
Season the meat slices with salt and pepper to taste. Leave it waiting.
Boil the rice in salted water, according to the instructions on the package and when it is done (without the water being completely drained), transfer it together with the remaining liquid, in a bowl.
Sprinkle the rice with the blender vertically until it becomes a homogeneous paste, then leave to cool.
Add the egg, grated lemon peel, season with salt and pepper to taste and mix.
Pass the meat through the flour, then through the rice puree, making sure that each piece is wrapped in a thick layer and surrounded by rice paste.
Fry in a hot oil bath, over medium heat, until the meat is done and the crust is nicely browned on both sides.
Remove on absorbent wipes to remove excess oil.
Keep warm.

The veal (lid, pulp) is cut into slices 1 cm thick (not to have skins) they are beaten with a meat hammer until it reaches an area 2 times larger than that of an ordinary schnitzel and the thickness of 1 / 2 cm or even less.

The slices are suitable to have 2 longer sides, they will be folded in half and in the middle a slice of ham and a slice of cheese will be inserted, cut in such a way as to enter entirely between the halves of the meat. The snails are then passed through flour, egg and breadcrumbs, and fried.

Serve hot, otherwise the cheese will harden. The Parisian schnitzel can be prepared, also from chicken or turkey breast, the slices are beaten a little, arranging them and frying them in the same way. Ham can be replaced with slices of boiled or fried brain. Sardines will be used only for those who like their taste. These slices are served with lemon and flavored butter on top as well as Viennese snacks.