• Vedrana

Pohana pileća prsa i kefirni umak - Fried chicken breasts and kefir sauce


Pohana hrskava piletina, ukusan umak i brdo salate....divota za okusne pupoljke!

Danas u ovakvom načinu pripreme piletine guštaju svi dijelovi svijeta...svaki na svoj način.

Ja sam se odlučila za pohanje uz palentu i mediteranske začine, a sve sam prelila prefinim umakom.

Meso peradi je zbog svojih vrijednih nutritivnih tvari omiljeno u pripremi različitih obroka. Niži sadržaj nezasićenih masti, biološki visoko vrijedne bjelančevine, vitamini skupine B i prijeko potrebne masne kiseline osnovne su značajke mesa peradi nužne za naš rast i razvoj.

U suradnji s Perutninim Ptuj osigurano je kvalitetno pileće meso :)


Sastojci i koraci pripreme za umak
  • 150 ml domaćeg mliječnog kefira

  • 2 čajne žlice senfa

  • 2 čajne žlice meda (ja sam koristila Bagrem med)

Sve dobro pomiješajte ili zblendajte u blenderu na 15ak sekundi.

Umak prelijte u staklenku, poklopite i ostavite u frižideru dok pripremate piletinu.


Sastojci i koraci pripreme za pohanu piletinu
  • 1/2 kg filea pilećih prsa Perutnina Ptuj Natur

  • 300 g bezglutenskog brašna

  • 100 g palente

  • 1/2 čajne žlice Himalajske morske soli

  • 1/2 čajne žlice sušenog bosiljka

  • 1/2 čajne žlice sušenog origana

  • 2 jaja

  • 200 ml mlijeka bez laktoze

Piletinu narežite na šnicle približno jednake debljine, obrišite s papirnatim ručnicima te posolite.

Pomiješajte jaja i mlijeko u zdjelici.

U drugoj zdjelici pomiješajte brašno, palentu i začine.

Posoljenu piletinu prvo uvaljajte u mješavinu brašna, palente i začina, zatim u jaja i mlijeko pa opet u brašno i palentu

Napravite isto sa svakom šniclom.

Zagrijte ulje u dubljoj tavi pa pržite šnicle na srednje jakoj vatri, s obje strane, dok korica na piletini ne postane zlatne boje.

Pečene šnicle prebacite na žičani ocjeđivač ispod kojeg ste stavili papirnati ručnik.

Poslužite uz vašu najdražu salatu i prelijte s umakom!

Uživajte u okusima!

Fried chicken breasts and kefir sauce


Fried crispy chicken, delicious sauce and big salad...bliss for the taste buds!

Today, all parts of the world are enjoying fried chicken, but each in its own unique way. I decided to go with polenta and Mediterranean spices, all topped with delicious sauce. Poultry meat is a favorite meal choice due to its valuable nutrients. Lower content of unsaturated fats, biologically high-value proteins, B vitamins and essential fatty acids are the basic characteristics of poultry meat necessary for our growth and development. In cooperation with Perutnina Ptuj, quality chicken meat is provided :)


Ingredients and preparation steps for the sauce
  • 150 ml of homemade milk kefir

  • 2 teaspoons of mustard

  • 2 teaspoons of honey (I used Acacia honey)

Mix everything well or blend for about 15 seconds. Pour the sauce into a glass jar, cover and refrigerate while you preparing the chicken.


Ingredients and preparation steps for the chicken
  • 1/2 kg of chicken breasts fillet Perutnina Ptuj Natur

  • 300 g of gluten-free flour

  • 100 g of polenta

  • 1/2 teaspoon of Himalayan sea salt

  • 1/2 teaspoon of dried basil

  • 1/2 teaspoon of dried oregano

  • 2 eggs

  • 200 ml of lactose-free milk

Cut chicken breasts into steaks of approximately equal thickness, wipe with paper towels and sprinkle with salt. Mix eggs and milk in a bowl. In a separate bowl mix flour, polenta and spices. First roll the salted chicken in a mixture of flour, polenta and spices, then roll the chicken into eggs and milk mixture and then again in flour and polenta. Do the same with each steak. It's important that all chicken is coated.

In a large skillet over medium heat, heat oil until is hot but not smoking.

Fry each piece of chicken until golden.

Transfer the chicken on a wire rack set over a baking sheet. Serve with your favorite salad and top with kefir sauce! Enjoy the flavors!


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