Crumbed Chicken Rolls with Quick-Pickled Cucumber

Crumbed Chicken Rolls with Quick-Pickled Cucumber could be just the dairy free recipe you've been looking for. This recipe serves 4. One portion of this dish contains around 36g of protein, 16g of fat, and a total of 560 calories. For $2.92 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It is brought to you by Simply Delicious Food. A mixture of sugar, flour, lettuce, and a handful of other ingredients are all it takes to make this recipe so tasty. 32 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Quick Pickled Cucumber Salad, Quick Cucumber And Red-onion Pickled Salad, and Salmon Burgers with Quick-Pickled Cucumber Salad are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First make the pickled cucumber. Place the cucumber slices in a bowl.Heat the vinegar, sugar and salt in a microwaveable bowl/jug for 1 minute.Pour the hot vinegar over the cucumber and allow to sit for 10 minutes.Halve the chicken breasts horizontally so you have two thin fillets of chicken for each breast. Flatten the fillets slightly with a rolling pin or meat mallet.Place the flour, eggs and crumb coating in three separate bowls.Coat the chicken fillets first in the flour, then in the egg and finally in the crumb coating.Heat the oil in a large frying pan.Fry the chicken until golden brown and cooked through on both sides.To serve, halve the rolls and add lettuce leaves and mayonnaise to each one.Add the chicken and the pickled cucumber.Serve immediately.

 

Step by step:

1. First make the pickled cucumber.

2. Place the cucumber slices in a bowl.

3. Heat the vinegar, sugar and salt in a microwaveable bowl/jug for 1 minute.

4. Pour the hot vinegar over the cucumber and allow to sit for 10 minutes.Halve the chicken breasts horizontally so you have two thin fillets of chicken for each breast. Flatten the fillets slightly with a rolling pin or meat mallet.

5. Place the flour, eggs and crumb coating in three separate bowls.Coat the chicken fillets first in the flour, then in the egg and finally in the crumb coating.

6. Heat the oil in a large frying pan.Fry the chicken until golden brown and cooked through on both sides.To serve, halve the rolls and add lettuce leaves and mayonnaise to each one.

7. Add the chicken and the pickled cucumber.

8. Serve immediately.

Nutrition Information:

covered percent of daily need