A heart-winning French classic - chicken breast stuffed with cheese and meat in a crisp coating Gluten-free version: Gluten-free breadcrumbs and Gluten-free flour blend.
⏱ 45 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Spread the gluten-free flour blend on a flat plate.
💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2
Beat the eggs in a wide bowl.
Bowl
💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3
On another flat plate, mix the crumbs with the paprika, salt and black pepper.
To assemble
4
Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Cut a pocket along each cutlet with a sharp knife, without piercing the side, stuff it with the cheese and meat slices and close with toothpicks.
KnifeToothpick
6
Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
7
Heat the oil in a skillet over medium-high heat and brown the cutlets on all sides.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
8
Transfer to the oven for 15 minutes, until golden and cooked through.
OvenBaking pan
1038calories
90 gprotein
13 gcarbs
67 gfat
● protein 36%● carbs 5%● fat 59%
Per serving (431 g), of 4 servings
For the Crispy Coating · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Frying oil: measured in cup in this recipe: 1 cup = 218 g · 886 kcal per 100 g · More about Frying oil →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Toothpick
By the steps, as the recipe is built now: another version or addition can change the list.
