Chicken Breast Strips, Breaded, with Cheese and Chives Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s), approx. 125g each
- 3 tablespoon flour
- Oil, for deep-frying
- 175 g breadcrumbs
- 1 teaspoon coriander
- 2 teaspoons paprika powder
- salt
- Pepper from the grinder
- 2 egg (s), whisked
For the dip:
- 150 g cream cheese
- 150 g sour cream
- 3 tablespoon chives, finely chopped
- salt
- Pepper from the grinder
- Paprika powder, for garnish
Print Recipe
Pin Recipe Instructions
- Place the chicken between two layers of cling film and pound it flat with the flat side of a meat mallet or the long side of a rolling pin until it is about 5 mm thick. Cut diagonally into strips about 2.5 cm wide.
- Pour the flour into a plastic bag, add the meat in portions and shake well until it is floured. Put the oil in a large heavy saucepan or in a deep fryer. Then heat up to 170 ° C.
- In the meantime, mix the breadcrumbs, coriander and paprika powder, season with salt and pepper to taste and spread on a plate. Turn the chicken breast strips in the beaten eggs first and then in the breadcrumb mixture. When the oil is hot, fry the strips in portions until they are crispy and golden brown all over. Remove from the pot with a slotted spoon and drain on kitchen paper.
- For the dip, mix the cream cheese, sour cream and chives, season with salt and pepper and dust with paprika powder. Arrange the meat on a platter with lemon wedges and serve with the dip.
- Nutritional values:
- E 36g
- KH 48g = 4BE
- Sugar 3g
- Fat 37g, of which saturated 16g
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