Salad with egg pancakes chicken cheese
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
To start, fry the pancakes. Beat 2 eggs lightly with 2 tablespoons of milk, add salt and pepper to taste.
Step 3:
In a hot frying pan with vegetable oil, fry 2-3 thin pancakes on both sides. Let the finished pancakes cool down.
Step 4:
While the pancakes are cooling, cut the cheese into cubes.
Step 5:
We also cut cucumbers into cubes.
Step 6:
Slice the baked chicken. By the way, if there is no time to bake or boil chicken, you can use smoked chicken or ham instead.
Step 7:
Cut the cooled pancakes into strips.
Step 8:
Finely chop the onion.
Step 9:
In a bowl, mix all the ingredients, add 1 tbsp. l. mayonnaise or sour cream, add salt, pepper to taste. Everything was thoroughly mixed.
Step 10:
Can be served. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast - 113 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
