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Pileće belo meso u jogurtu / Chicken breast in yogurt

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Potrebno :

– 500 g pilećeg (ili ćurećeg) belog mesa
– 4 dl jogurta
– 100 g rendanog trapista (ili mocarela i sl.)
– 100 g prezli
– 2 kašike peršuna (suv ili svež)
– biber, so
– ulje

Meso iseci na šnicle.

Pomešati sir, peršun i prezlu.

Šnicle pobiberiti i posoliti, umakati u jogurt i uvaljati ih u smesu sa sirom.

Posudu podmazati uljem, složiti meso, ostatak jogurta i smesu od sira preliti preko mesa i prekriti folijom.

Peći na 200’C, oko 20 minuta.

Skinuti foliju i vratiti šnicle u rernu da dobiju zlatnu boju.

 

 

Ingredients :

– 500 g chicken (or turkey) breast
– 4 dl yogurt
– 100 g kashkaval  (or mozzarella, etc.)
– 100 g bread crumbs
– 2 tbsp parsley (fresh or dried, finely chopped)
– salt, pepper
– oil

 
Cut meat in thin slices.

Combine cheese, parsley and bread crumbs.

Salt and pepper meat, dip in yogurt and then in cheese mixture.

Oil casserole dish, put meat in, spread the rest of yogurt and cheese mixture over it. Cover with foil.
Bake at 200’C, about 20 minutes.

Remove foil and return dish in the oven to get nice golden crust.

Pileći rolat / Chicken roulade



Potrebno :

– pileće belo meso
– senf
– so, biber
– sir (kačkavalj, mocarela…) ili tost sir
– masline
– šunka

 

1. Isecite pileće meso na tanje snicle, posolite i pobiberite. Poređajte meso tako da se šnicle preklapaju malo i da ih posle možete lepo uviti u rolnu.

2. Premažite meso senfom.

3. Poslažite tanke komade šunke preko mesa.

4. Pobacajte rendani sir (kačkavalj) ili poslažite tost sir preko šunke.

5. Poređajte masline preko svega, u jednom redu, duž citave površine.

6. Uvijte rolatić, premažite ga ponovo senfom, uvežite ga kulinarskim kanapom, stavite ga u uljem podmazanu tepsiju za pečenje i podlijte malo vode.

7. Pecite na 200’C, oko 25 minuta.

8. Kad se prohladi, poskidajte kanap i secite na trake.

 

Ingredients :

– chicken breast
– mustard
– salt, pepper
– grated cheese (kashkaval, mozzarella…) or toast cheese
– olives
– ham

1. Cut chicken breast in thin slices, sprinkle it with salt and pepper. Put slices to overlap each other, so you can roll it later nicely.

2. Spread little bit of mustard on the meat.

3. Put ham over meat.

4. Add chese on top.

5. Add olives in one row, along the whole length of the meat.

6. Roll the meat carefully, spread mustard over it, tie it with culinary rope, put it in oiled baking tray and add little bit of water in.

7. Bake for 25 minutes on 200’C.

8. Let it cool, remove ropes and cut it in slices.

Bajadera od belog pilećeg mesa / Chicken breast ‘bajadera’



Potrebno :
– oko 500 g belog pilećeg / ćurećeg mesa
– senf
– 1 pavlaka (2 dl)
– 100 g kačkavalja / tost sir (lakši za rukovanje, jer je već isečen na listiće)
– 200 g suvog vrata
– 2 jaja
– so

1. Izlupajte šnicle od belog mesa, na oko 7 mm debljine. Posolite i poređajte u podmazan pleh/vatrostalnu tepsiju.
2. Meso premažite senfom , pospite belim lukom – po želji.
3. Preko toga, stavite suvi vrat, pa i njega premažite senfom. Listiće kačkavalja stavite preko toga.
4. Umutite jaja + pavlaku – prelijte preko toga svega.

5. Rerna na 200’C , pecite oko 30 min.

Pustite da se skroz ohladi, jer se onda izuzetno lepo seče.

 

CHICKEN/TURKEY BREASTS ‘BAJADERA’

Ingredients :
– 2 pieces of chicken breasts (1/2 kg – more/less; you can use turkey instead)
– mustard
– 250 ml yogurt
– 100 g toast cheese
– 200 g ham
– 2 eggs
– salt

Beat meat (thickness 0,7 mm). Salt it and put in oiled casserole.
Spread mustard over meat in thin layer. Spread little bit of garlic over meat.
Put ham over meat. Again, spread a little bit of mustard.
Put cheese over ham (any kind of hard cheese or toast cheese).
Whisk eggs with yoghurt and spread over all.
Oven on 200’C, bake for about 30 min.
Serve it hot or cold. When it is cold, you can cut it nicely, like cake.

Piletina orli / Orli chicken


Potrebno :
– 800 g pilećeg belog mesa
– 1 dl mleka
– 3 dl piva
– 3 jaja
– 300 g brašna
– ulje za prženje
– so

1. Šnicle iseći na trake, pa posoliti, i preliti mlekom – ostaviti u frižideru da prenoći.

2. Sutradan, ocediti meso od mleka. U deo pripremljenog brašna (120 g) uvaljati komade mesa.

3. Ostatak brašna (180 g) razmutiti sa žumancima i malo piva, pa dodati ostatak pripremljenog piva. Belanca umutiti u sneg – spojiti ih sa prethodom masom.

4. Komadiće mesa provući kroz ovu masu, pa pržiti na zagrejanom ulju.

Servirajte uz krokete od krompira i tartar sos sa svežim krastavcima.

 

ORLI CHICKEN

Ingredients :
– 800 g chicken breasts
– 1 dl milk
– 3 dl beer
– 3 eggs
– 300 g flour
– oil for frying
– salt

1. Cut chicken into pieces.

2. Salt them, put into milk and leave over night in refrigerator.

3. Tomorrow, take meat out of milk. Coat meat in one part of the flour  (120 g).

4. Mix the rest of the flour (180 g) with egg yolks and 2/3 of beer, then slowly add the rest of the beer. Whisk egg whites and add them to beer mixture.

5. Pull meat trough the mixture and fry in hot oil.
Serve with potato croquets and tartar sauce made of fresh cucumbers.

Musaka od patlidžana / Moussaka with eggplant


Musaka od patlidzana

Potrebno :
– patlidžan (jedan veliki; ili tikvice)
– pileće belo meso – oko 200 g
– 1 paprika crvena
– 1 jaje
– 1 pavlaka
– 1 dl jogurta

1. Patlidžan oguliti, iseći, posoliti, posuti začinom ‘Provansalska mešavina’ (Kotanyi)

2. Meso iseckati na sitne kocke, takođe začiniti pomenutim začinom, solju i pržiti na malo ulja

3. Mesu dodati papriku sečenu na trake

4. Patlidžan izgrilovati, pa ga poređati u tepsiju; preko njega mešavina mesa i paprike

5. Preliv : pomešati jaje, pavlaku i jogurt i preliti preko musake

6. Peći na 200’C nekih pola sata, možda i manje – da porumeni

Moussaka with eggplant

Ingredients :

– 1 big eggplant (or courgettes)
– chicken breast – about 200 g
– 1 red pepper
– 1 egg
– 2 dl sour cream
– 1 dl yogurt

Preparing :

1. Peel off eggplant, salt it a little bit and sprinkle with Kotanyi spice ‘Herbes de Provence’. Leave it for a few minutes.

2. Cut meat in small cubicles, sprinkle with salt and “Herbes de Provence’ and roast on little bit of oil.

3. Add pepper (cut in small peaces) to the meat. Roast for a few minutes.

4. Grill eggplant. When done, put it in the baking dish, cover with meat with pepper and again eggplant – if left any.

5. Topping : mix egg, sour cream and yogurt. Pour over moussaka.

6. Bake on 200’C, about half an hour – until gets nice colour.