Salad with egg pancakes and chicken

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the salad. It's better to take a bigger chicken fillet so that the salad turns out to be more satisfying. If the eggs are large and selected, then two pieces are enough, if small, then take 3 eggs. Eggs and milk should be at room temperature, so it is better to get them out of the refrigerator in advance.

2. Step 2:

   

   Wash the chicken fillet, dry it and pre-boil it in salted water until ready. Cut the finished fillet into small or medium cubes.

3. Step 3:

   

   Put the canned corn in a colander and let the water drain. Dry the grains.

4. Step 4:

   

   Combine eggs with milk and whisk with a fork or a special whisk until smooth. In general, you can not add milk or replace it with mayonnaise or heavy cream. With milk or cream, pancakes turn out to be more delicate in taste and structure. With mayonnaise, the pancakes will turn out slightly salty and more elastic. Therefore, you can choose which result you need more.

5. Step 5:

   

   Grease the frying pan with vegetable oil. Pour half of the egg mixture into it and fry the pancake on both sides until cooked. In my experience, such pancakes are more convenient to bake in a small diameter frying pan. Because unlike ordinary flour pancakes, egg pancakes are more tender and with a large diameter, they can break during flipping.

7. Step 6:

   

   Transfer the finished pancake to a plate. Brush the pan with vegetable oil again and fry the second pancake. Cool the resulting pancakes.

8. Step 7:

   

   Stack the egg pancakes on top of each other and cut into thin strips.

9. Step 8:

   

   In a salad bowl, combine chicken fillet, egg straws and canned corn. Season the salad with salt, pepper, and mayonnaise. Mix everything carefully. If desired, you can add chopped parsley or dill to the salad.

10. Step 9:

    

    Serve the salad immediately or refrigerate for 1 hour. Bon appetit!