Chicken Fillet in Milk
This dish takes little effort, and the result is a real treat! The meat turns out very tender. It tastes a lot like carpaccio. This chicken is great for a meat platter. It's best to use small breasts so they don't end up undercooked. The amount of milk should equal the weight of the meat. If you have 300 g of chicken fillet, you'll need 300 g of milk too. Choose a deep, fairly narrow pot, so the milk fully covers the meat.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Wash and dry the chicken fillet. Rub the meat with salt and spices on all sides.
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Step 3:
Leave it to marinate for 1 hour in a cool place.
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Step 4:
Bring the milk to a boil.
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Step 5:
Add the breasts to the boiling milk and heat over medium heat for 1 minute. Take the pot off the heat. !!! If your breasts are large, it's better to cook the meat for 2–3 minutes. And keep an eye on it so the milk doesn't boil over.
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Step 6:
Cover the pot with a lid.
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Step 7:
Wrap it in a towel and leave it to cool for 2 hours.
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Step 8:
Take the breasts out of the milk and cut them into thin slices.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Turmeric - 325 kcal/100g
- Salt - 0 kcal/100g
- Dried spices - 240 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
