Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
CHICKEN SCHNITZEL
• 2 chicken breasts, skinned and boned
• 1 egg
• 20g seasoned flour
• 75g breadcrumbs
• 4g lemon zest, grated
Preheat to 180ºC. Slice each chicken breast along the long edge and open into a butterfly shape.
Cover the food with cling film and hammer to flatten. Blend the breadcrumbs, lemon zest,
parmesan and parsley. Coat the food in seasoned flour. Coat the food in beaten egg. Coat the
food in the breadcrumb mixture. Drizzle the food with oil. Cook the food for 15-20 minutes. Turn
the food half way through cooking.
VEAL/PORK SCHNITZEL
Follow the recipe for chicken schnitzel, but substitute two pieces of breast of veal or two pieces
of pork, bones and fat removed.
COOKING TIMES AND FOOD SAFETY
•
Use these times purely as a guide.
•
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish
till the flesh is opaque throughout.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
Food
Chips
Frozen chips
Potato wedges
Frozen potato wedges
Jacket potatoes
Roast potatoes
Samosas
Frozen samosas
Fishcakes, large
Fishcakes, small
Frozen fishcakes, large
Frozen fishcakes, small
Frozen scampi
Frozen onion rings
Boneless preformed
chicken products
(frozen)
Fish goujons
Chicken goujons
Schnitzel (chicken/veal/
pork)
T
(min)
ºC
Comments
200
20
200
12-20
200
20
200
12-20
180
30-40
180
25-35
180
10-15
180
20
180
15-20
180
10
180
20-25
180
15-20
180
10-15
180
15
180
15
180
10
180
10-15
180
15
6
• 15g Parmesan, grated
• 1 sprig parsley
• 15ml vegetable oil
• Salt and pepper
Rinse, dry, toss in salt, pepper and 3ml oil
Single layer – 12 minutes
Basket half full – 15 minutes
Basket full (loosely, not packed) – 20 minutes
Rinse, dry, toss in salt, pepper and 3ml oil
For a crispy jacket, rub with oil
Rinse, dry, toss in salt, pepper, crushed
rosemary (optional) and 3 ml oil
Cut fish in strips, roll in egg then in seasoned
crumbs
Cut meat in strips, roll in egg then in seasoned
crumbs
Flatten meat, coat in egg then in seasoned
crumbs
Publicité
Table des Matières
