Pulled pork Halloween way
Very easy
Serve hot
Chicken fried steak
Challenging
Serve hot
Print recipe
Ingredients
- Premium Cheddar sauce - 80 g
- Gravy sauce - 60 g
- Chicken fillet - 1pc
- Potatoes - +/- 150 g
- Mixed salad - 70 g
- Vinaigrette - 5 cl
- Salt and pepper
Panade
- Flour- 80 g
- Eggs - 1 pc
Crushed corn flakes (unsweetened) or breadcrumbs - 50 g
- Smoked paprika - 2 pinches
- Chili powder - 1 pinch
- Cumin powder - 1 pinch
- Salt and pepper
Gravy sauce
- Chopped onion - 1 pc
- Chopped garlic - 1 clove
- Butter - 2 tbsp
- Beef stock - 300 ml
- Chicken stock - 300 ml
- Toasted flour - 45 g
- Salt and pepper
Preparation
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Ingredients
- Premium Cheddar sauce - 80 g
- Gravy sauce - 60 g
- Chicken fillet - 1pc
- Potatoes - +/- 150 g
- Mixed salad - 70 g
- Vinaigrette - 5 cl
- Salt and pepper
Panade
- Flour- 80 g
- Eggs - 1 pc
Crushed corn flakes (unsweetened) or breadcrumbs - 50 g
- Smoked paprika - 2 pinches
- Chili powder - 1 pinch
- Cumin powder - 1 pinch
- Salt and pepper
Gravy sauce
- Chopped onion - 1 pc
- Chopped garlic - 1 clove
- Butter - 2 tbsp
- Beef stock - 300 ml
- Chicken stock - 300 ml
- Toasted flour - 45 g
- Salt and pepper
Chicken fried steak
Preparation
Mix the herbs with the flour before breading. Crack and beat the egg, adding a drop of water if necessary.
Flatten the chicken breast with a meat mallet. Bread the chicken filet (1. flour, 2. beaten egg, 3. crumbled cornflakes or breadcrumbs).
Heat the gravy and sauce Premium Cheddar according to the instructions on the packet.
Place the breaded chicken filet in the deep fryer or frying pan at 165° C for 3-5 minutes per side. Then pat the chicken filet dry and keep warm (+/- 120° C).
Fry the potatoes.
Arrange the chicken filet on a plate, pour the gravy and Premium Cheddar sauce over it and serve with a mixed salad and the fried potatoes.
Gravy sauce
Sauté onion and garlic in butter over medium heat until golden brown. Stir the pan regularly.
Add stock and bring to a boil. Whisk in the toasted flour until the sauce thickens. Taste and adjust seasonings if necessary. Pour the sauce through a sieve.