26. Pollo a la Kiev (principal carne)

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, 26. Pollo a la Kiev (principal carne). One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

26. Pollo a la Kiev (principal carne) is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. 26. Pollo a la Kiev (principal carne) is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from 26. Pollo a la Kiev (principal carne), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 26. Pollo a la Kiev (principal carne) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 26. Pollo a la Kiev (principal carne) is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have 26. Pollo a la Kiev (principal carne) using 10 ingredients and 5 steps. Here is how you cook that.

#mirecetario

Ingredients and spices that need to be Take to make 26. Pollo a la Kiev (principal carne):

1. 2 pechuga de pollo
2. 100 g mantequilla
3. 2 manojos perejil
4. Harina de trigo para el empanado
5. 2 huevos para el empanado
6. Pan rallado para el empanado
7. 2 dientes ajo para el relleno
8. Leche para las pechugas
9. Pimienta negra
10. al gusto Sal

Steps to make to make 26. Pollo a la Kiev (principal carne)

1. Ponemos las pechugas con leche, pimienta negra y sal por lo menos una hora. Picamos bien los dientes de ajo con un poco de sal, el perejil y los mezclamos con la mantequilla que habremos dejado durante una hora o dos a temperatura ambiente. Con un tenedor lo tendremos listo en muy poco tiempo.
2. Con un cuchillo afilado, hacemos un corte en las pechugas de pollo, sin llegar a abrirlas del todo. En ese orificio, meteremos dos o tres rodajas de la mantequilla de ajo y perejil que hemos preparado, procurando cerrar la pechuga para que quede bien recompuesta.
3. Empanamos las pechugas de pollo pasándolas por harina, huevo batido y pan rallado. Para esta receta, es preferible hacer un doble empanado, dando una segunda pasada por el huevo y el pan rallado para evitar que se nos salga la mantequilla al freírlas.
4. Freímos las pechugas de pollo a la Kiev en aceite muy caliente y cuando tengan un color dorado, las sacamos a un papel absorbente, dejándolas reposar unos minutos antes de cortarlas en porciones para que los sabores se asienten en el interior.
5. Reposar unos minutos y acompañar con guarnición. En la foto principal con ensalada. Que aproveche!!!!

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So that is going to wrap this up with this special food Recipe of Ultimate 26. Pollo a la Kiev (principal carne). Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!