Chicken Chops in a Pancake Braid Recipe
A delicious meat snack using pancakes and bacon as a "fur coat"! In order not to spoil the tender and healthy chicken, I recommend taking meat with bacon, with a minimum number of greasy layers, or using ham! The dish is excellent both freshly prepared and chilled!
Servings 6
Prep Time 5 minutes
Cook Time 45 minutes
Ingredients
Dough:
- 400 milliliters Milk
- 1 piece Chicken egg
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Yeast
- 1 glass Flour wheat / Flour
Additionally:
- 1 kilogram Minced meat
- 1 piece Onion
- 1 teaspoon Garlic powder
- 100 gram Bacon (or smoked bacon)
- Salt
- Bread crumbs
Instructions
- In warm milk, stir the egg, salt, sugar, and butter.
- Add flour and yeast (flour may need more/less. see for yourself the density, the pancakes should not be too thin). Knead a homogeneous dough and leave it in a warm place.
- Preparation of pancakes Extra cutlets can be frozen as a semi-finished product. on both sides.
- Mix the minced meat with finely chopped onion, garlic and salt.
- Form oblong cutlets from minced meat, roll them in breadcrumbs.
- Additional cutlets can be frozen as a semi-finished product.
- Cut the bacon into the same strips.
- Put the pancake on the surface, cut into the same strips as bacon, without cutting the pancake on one side. Arrange the bacon strips in a checkerboard pattern.
- Spread the chop on the slice along the edge.
- Wrap the chop in pancake braid.
- Similarly, form the rest of the snack in the desired amount. Place on a baking sheet lined with parchment, lightly brush the top with vegetable oil. Bake for 5 minutes at a temperature of 210 degrees until a crust forms, reduce the heat to 110 and cook for another 10-15 minutes. Serve with sauces, herbs and vegetables!