This recipe can replace a boring morning sandwich, as it also contains bread and meat. On one side of the pancakes there will be a fried crust of fluffy dough, and on the other, thin and juicy chicken plates.
It is necessary
- For filling:
- - vegetable oil - 4 tablespoons;
- - breadcrumbs - 20 g;
- - chicken breast - 600 g.
- For the test:
- - pepper;
- - salt - 0.5 tsp;
- - baking powder - 0.5 tsp;
- - milk - 50 g;
- - flour - 80 g;
- - sour cream - 100 g;
- - egg - 2 pcs.
Instructions
Step 1
Remove the skin from the chicken breast, cut out the bones. Divide the fillet into 2 parts, you get a large fillet and a small fillet.
Step 2
Press the large fillet to the table with your hand and cut it into three thin plates with a knife. Use the blunt side of the knife to beat off the plates. Cut them into pancake-sized pieces.
Whisk eggs, pepper and salt in a medium bowl. Dip each chicken strip in this mixture.
Step 3
Then cover the plates in breadcrumbs and leave as they are for the duration of the dough.
Step 4
Now let's get down to the dough. In a bowl of eggs where the chicken was dipped, put sour cream and add baking powder and flour. Stir everything well. You can add milk to too thick dough.
Step 5
Heat 2 tablespoons of vegetable oil in a skillet. Pour the dough in the form of tortillas on the surface of the pan, the dimensions should be slightly larger than the chicken slices.
Step 6
Place the chicken on top of the dough. Fry until the dough is browned. Flip the pancakes over to the other side. Reduce heat to low or slightly higher. Cook for another 2.5 minutes. If making pancakes in batches, add 2 tablespoons of vegetable oil before each batch. Serve them hot right away, otherwise the chicken juice will make the dough soak over time.
