Breaded pancakes with mushrooms and chicken breast
Breaded pancakes with mushrooms and chicken breast: A comforting delicacy
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Servings: 4
Introduction
Today I invite you to discover a delicious recipe that combines the soft and flavorful texture of pancakes with the savory filling of chicken breast and mushrooms. Breaded pancakes with mushrooms and chicken breast are an excellent choice for both a lunch meal and a comforting family dinner. This recipe is simple but offers a combination of flavors that will delight your taste buds.
Brief history
Pancakes are a versatile dish found in many corners of the world, with variations that include different fillings and cooking techniques. Whether sweet or savory, pancakes have always been a staple dish, cherished by generations. In this recipe, pancakes become the perfect vehicle for the rich and tasty filling, transforming into a true feast.
Ingredients
*For pancakes:*
- 2 eggs
- 200 g flour
- 300 ml sparkling water (or milk for a creamier texture)
- ½ teaspoon sugar
- A pinch of salt
*For the filling:*
- 2 cans of mushrooms (approx. 800 g)
- 1 chicken breast (approx. 300 g)
- 2 large onions
- Salt and pepper to taste
- A little dried parsley
- Oil for frying
*For breading:*
- 6 eggs
- 2 tablespoons milk
- 2 tablespoons flour
- A pinch of salt
*For serving:*
- Sour cream (optional, but recommended for extra creaminess)
Preparing the pancakes
1. Preparing the pancake batter: In a large bowl, beat the 2 eggs with the sugar and a pinch of salt. Gradually add the flour, stirring continuously to avoid lumps. Then, incorporate the sparkling water, mixing until you obtain a smooth batter. It should have a fluid consistency but not too thin.
2. Cooking the pancakes: Heat a non-stick skillet over medium heat and add a little oil. Using a ladle, pour a thin layer of batter into the skillet, gently swirling the skillet to evenly distribute the batter. Cook the pancake for 1-2 minutes until golden, then flip it and cook on the other side. Repeat the process with the remaining batter, ensuring to add oil to the skillet between each pancake if necessary.
Preparing the filling
1. Cooking the chicken breast: Boil the chicken breast in a pot of water with a little salt for 15-20 minutes until fully cooked. Remove it and let it cool, then chop it finely.
2. Preparing the mushrooms: Drain the canned mushrooms and chop them finely. Sauté the chopped onions in a little oil in a large skillet for 2-3 minutes until translucent. Add the chopped mushrooms and continue cooking for 5 minutes.
3. Finishing the filling: Add the chopped chicken breast, season with salt, pepper, and a little dried parsley. Mix well and let it cook together for 4-5 minutes until all the flavors combine.
Assembling the pancakes
1. Filling the pancakes: Take a pancake and place 1-2 tablespoons of the filling mixture on one side. Fold it so that the filling is well enclosed inside. Repeat this step for all the pancakes.
2. Preparing the breading: In a bowl, beat the 6 eggs with the milk, flour, and a pinch of salt. Dip each filled pancake into the egg mixture, ensuring it is evenly coated.
3. Frying the breaded pancakes: Heat oil in a skillet over medium heat. Fry each breaded pancake for 2-3 minutes on each side until golden and crispy. Place the fried pancakes on a paper towel to absorb excess oil.
Serving
Serve the pancakes hot, alongside a spoonful of sour cream. This combination adds a layer of creaminess that perfectly complements the filling's flavor. You can garnish with a little fresh parsley for an extra splash of color and aroma.
Tips and tricks
- Filling variations: You can experiment with different fillings, such as cottage cheese and spinach, or grilled vegetables. Be creative!
- For fluffier pancakes: If you prefer fluffier pancakes, you can add a pinch of baking soda to the batter.
- Make ahead: You can prepare the pancakes a day in advance and store them in the refrigerator. You can quickly reheat them in a skillet before serving.
Nutritional information (per serving)
- Calories: 450-500 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 40 g
Frequently asked questions
1. Can I use fresh mushrooms?
Yes, you can use fresh mushrooms. Make sure to sauté them well to eliminate excess water.
2. What type of oil is recommended for frying?
Sunflower oil or canola oil are the best options for frying due to their high smoke point.
3. How can I make the pancakes healthier?
For a healthier option, you can use whole wheat flour and low-fat milk. You can also experiment with vegetable and low-fat cheese fillings.
4. What drinks pair well with these pancakes?
A fresh lemonade or herbal tea will perfectly complement the meal. If you like, you can also serve a glass of dry white wine, which will add a touch of elegance.
Conclusion
Breaded pancakes with mushrooms and chicken breast are a versatile, tasty, and easy-to-make dish. They can bring a touch of joy to your meals, whether served for a special occasion or simply to treat yourself. Try this recipe and let your imagination run wild with your favorite variations! Enjoy your meal!
Ingredients: Pancakes: 2 eggs, 1/2 cup mineral water, 1 teaspoon sugar, 1 pinch of salt. Filling: 2 cans of mushrooms (800 g), 1 chicken breast, 2 large onions, salt, pepper, dried parsley, a bit of oil. Batter: 6 eggs, 2 tablespoons milk, 2 tablespoons flour, 1 pinch of salt. To serve: sour cream.
