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Turkey breast with crispy crust

Turkey breast with crispy crust



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Replace the classic chicken schnitzel with this crispy crust turkey breast recipe. Here's a recipe for a crispy and delicious turkey breast!

  • 600 g turkey breast
  • 1-2 tablespoons mustard
  • 150 g pesmet
  • salt
  • pepper
  • curry
  • thyme
  • oregano
  • cinnamon
  • Cill
  • 30 g butter
  • green parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Turkey breast with crispy crust:

Cut the turkey breast into slices.

In a large plate, mix the breadcrumbs, spices and finely chopped parsley.

Slightly beaten breast slices, rub with butter, grease with mustard and then roll in breadcrumbs.

Put the butter in a pan and place the meat with breadcrumbs and bake for about 30 minutes to cook well, until well browned (at 180 degrees C)

I served the crispy slices with almond potatoes (I wrote the recipe earlier) and baked pepper salad.

Great appetite!


Turkey breast in crispy crust

A delicious and tasty recipe for turkey breast in crispy crust from: turkey breast, mustard, breadcrumbs, hazelnuts, salt, pepper, curry, thyme, oregano, cinnamon, chilli, butter and green parsley. Replace the classic chicken schnitzel with this crispy crusty turkey breast recipe!

Ingredient:

  • 600 g turkey breast
  • 1-2 tablespoons mustard
  • 150 g pesmet
  • 50 g unsalted hazelnuts
  • salt
  • pepper
  • curry
  • thyme
  • oregano
  • cinnamon
  • chilli
  • 100 g butter
  • green parsley

Method of preparation:

Cut the turkey breast into slices, like schnitzels. Mix the breadcrumbs, spices, chopped hazelnuts and finely chopped parsley. Beat the slices of meat a little, then grease them with butter and mustard. Roll them in the mixture of breadcrumbs, hazelnuts and spices. Put 50 g of butter in a preheated oven and place the meat through the breadcrumbs.

Bake for about 30 minutes or until well cooked and browned (if you have a temperature-adjustable oven at 180 ° C).


Chicken breast stuffed in crispy crust

Chicken breast stuffed in crispy crust baked is a very good main course. The cheese filling softens the meat, and the crispy crust gives it a special note. I invite you to try.

Ingredient:
1 chicken breast
salt + white pepper

Filling:
100 g cream cheese
50 g gorgonzolla cheese (optional)
pepper flakes
freshly chopped dill
salt + white pepper

pesmet mai grunjos
2 eggs
3 tablespoons flour
olive oil

Caramelized Leek Garnish:
6 young and thin leek threads
1 tablespoon brown sugar
olive oil + 50 g butter
1 tablespoon balsamic vinegar
salt
pepper

Preparation Chicken breast stuffed in crispy crust:
Boneless and skinless chicken breast, wash well and then pat dry with a kitchen towel. Detach the two lobes and season. On each inside, two incisions are made, as we form a pocket on one side and a side with which we close.

Prepare a mixture of cheese, chopped marat and pepper flakes. Season with salt and white pepper to taste. We fill the pockets of the two lobes with a teaspoon. Then we close like an envelope.


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(5 points / total votes: 13)

Roxana Becus 7 years ago - 27 July 2010 11:40

Re: Chicken breast in crispy crust

looks sensational good. I love anything made from chicken!

aldea elena 7 years ago - 2 August 2010 12:20

Re: Chicken breast in crispy crust

If someone tells me what DUKKAH is, I'll try the recipe.

Ioana 7 years ago - 2 August 2010 13:16

Re: Chicken breast in crispy crust

if you click on the blue links in the recipe where dukkah says you will find the recipe.
or click here: [link]

Mara Manole 7 years ago - 18 August 2010 16:07

Re: Chicken breast in crispy crust

I did dukkah a few days ago, but I didn't have time to test it. I thought badly of some wings for tonight, I'm very curious.

Ioana 7 years ago - 18 August 2010 16:22

Re: Chicken breast in crispy crust

haven't you tried it with fresh bread and olive oil?

Mara Manole 7 years ago - 18 August 2010 16:56

Re: Chicken breast in crispy crust

no, because I didn't have time on Sunday I baptized the little girl and there was agitation here, I didn't have time to enjoy. Only today we calmed down, after the Sunday night party and after several rows of friends who kept coming in the evening one after the other to finish a huge and very very good cake (I don't have a recipe, but I've been struggling for a few years to find out or rather to guess how my friend does it who doesn't want to give it to us (it was her gift for baby Maria).

Padurariu Tabita 7 years ago - 10 November 2010 17:45

Re: Chicken breast in crispy crust

They are very delicious, and the pork looks gorgeous. Please send me monkey on some recipes. Thank you

Ioana 7 years ago - November 10, 2010 17:52

Re: Chicken breast in crispy crust

You can find all my recipes on this site with pictures and explanations, and if you want to receive the weekly newsletter with the new recipes (after I finish the renovation and start cooking again) subscribe to the newsletter at the bottom right of the page.

Padurariu Tabita 7 years ago - 10 November 2010 17:58

Re: Chicken breast in crispy crust

yes it's ok, i'll sign up and i hope you send it to me. I really appreciate your recipes

Ioana 7 years ago - November 10, 2010 18:10

Re: Chicken breast in crispy crust

as soon as I start posting new recipes, I will start sending the newsletter again. until then, I hope you enjoy the existing recipes

Amalia 7 years ago - 11 November 2010 21:59

Re: Chicken breast in crispy crust

I want to tell you that these networks are very interesting. I am only 13 years old but I really like to cook and invent recipes. my mother is very happy because I know how to make steaks, grilled chicken, pasta recipes and everything. especially bruschettas. tomorrow I will stay home alone so I think I will make a Bulgarian salad and on Monday I will make some chicken in a crispy crust as soon as I get some hazelnuts. KEEP IT LIKE THIS

Richard 7 years ago - 7 December 2010 04:43

Re: Chicken breast in crispy crust

I know the recipe: x 1) Take the thighs
2) put it to boil for 20 min 3) cook the breadcrumbs with egg (only egg yolk) then mix the thighs with the peppercorns
4) put 2 tablespoons of salt (for: 5 legs)
5) put in the oven for 45 min


Pork breast with crispy crust & # 8211 a Jamie Oliver brand recipe!

We present you a recipe for baked pork, signed by the famous Jamie Oliver. Get a delicious, juicy and fragrant hot dish, worthy of the holiday meal. It can be prepared both independently and together with the garnish. Surprise your guests with such a delight and the recipe will be in high demand.

ingredients

-2 kg pork breast with skin

-1 teaspoon smoked paprika

-1 small bunch of fresh thyme

-1 teaspoon of English mustard

-4 tablespoons olive oil

Method of preparation

1. Remove the meat from the refrigerator. Make some deeper cuts on the skin, keeping the interval of 1 cm between them. Arrange the meat on a tray.

2. Break the thyme leaves and grind them in a nutcracker nut. Add the chopped garlic, bay leaf and 1 teaspoon of salt. Grind the ingredients until you get a paste.

3. Add the hot pepper, paprika, oregano and 1 pinch of ground black pepper. Stir. If desired, you can slightly reduce the amount of spicy spices.

4. Add a little oil and mustard. Mix well until you get a more liquid marinade.

5. Rub the piece of meat with the marinade obtained on all sides. The meat must be completely covered with marinade. Flatten the marinade over the entire surface of the meat.

6. Cover the meat with cling film and refrigerate for at least 60 minutes. The meat can be marinated for up to 24 hours.

7. Remove the meat from the refrigerator and allow it to warm to room temperature.

8. Preheat the oven to maximum temperature.

9. Arrange the meat tray on top of the oven and bake for 20 minutes (until the skin starts to swell).

10. Lower the oven temperature to 150 ° C and cook the meat for about 2-2.5 hours (until the meat is browned and soft). To get a juicier meat, pour the juice from the pan every 30 minutes.

11. Remove the meat from the oven and arrange it on a wooden tray.

12. Cover the meat with aluminum foil and leave for 15 minutes.

13. Serve the meat on a larger platter, with your favorite garnish or a fresh vegetable salad. If desired, you can serve the meat like Jamie Oliver: carefully remove the skin and cut it into large pieces, and cut the meat into small pieces.

Note:The meat can be cooked together with the garnish. Just arrange the potatoes, carrots and chopped onions on the tray. Add garlic and season the vegetables with spices. Arrange the meat on the vegetables and put the tray in the oven.


Baked potatoes in corn crust

Today we make an excellent recipe for baked potatoes in corn crust, suitable for fasting days or as a side dish with other dishes.

The potato, perhaps the most consumed vegetable of the Romans, probably also because it is so versatile that we prepare from it from stews, soups, creams, fried, baked, meatballs and more and more dishes. It cooks relatively quite simply and if you put some suitable spices and cooked it correctly, it is impossible not to get a delicious food and why not good-looking at the same time.

I ate these potatoes for the first time in Serbia somewhere on the banks of the Danube and since then I can say that I have made them many times, especially for the crispy crust and creamy interior.

Today I associated them with a homemade falafel but they also go great with a tahini mayonnaise.

Stay together for the list of ingredients and how to prepare it, and the result will be to the liking of all guests.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 1 kg of ready-to-peel potatoes
  • 1 teaspoon grated paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon grated cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons cornmeal
  • 70 ml vegetable oil with neutral taste

Method of preparation:

Preheat the oven to 200 degrees Celsius.

In a bowl, mix all the spices and set aside.

Cut the potatoes into wedges, wash them and dab them well to remove excess water.

Add the spices and mix well to stick on all sides of the potato slices.

Add the cornstarch and do the same, sauté the potatoes so that the cornstarch covers the potato slices well.

Put the oil and repeat the operation until well greased on all sides.

On a tray lined with baking paper, arrange the slightly spaced potato slices and bake for 35-40 minutes or until nicely browned.

Simple, fast with a soft core and crispy crust. And all I can do here is to wish you more work and good appetite!


Turkey Snitel (1.2 kg)

Turkey schnitzel made of white turkey breast, tender and tasty in crispy crumb crust or plain homemade bread as you like.

Order Turkey Snitel and you will receive a tray with 1.2 kg of snitel cooked from turkey breast, salt, spices, egg, flour and breadcrumbs

Your friend's name *:

Your friend's email address *:

Turkey schnitzel made of white turkey breast, tender and tasty in crispy crumb crust or plain homemade bread as you like.

Order Turkey Snitel and you will receive a tray with 1.2 kg of snitel cooked from turkey breast, salt, spices, egg, flour and breadcrumbs


Tag: turkey breast

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Christmas Recipes: Turkey breast in crispy crust

A delicious and tasty recipe for turkey breast in crispy crust from: turkey breast, mustard, breadcrumbs, hazelnuts, salt, pepper, curry, thyme, oregano, cinnamon, chilli, butter and green parsley. Replace the classic chicken schnitzel with this crispy crusty turkey breast recipe!

Ingredient:

  • 600 g turkey breast
  • 1-2 tablespoons mustard
  • 150 g pesmet
  • 50 g unsalted hazelnuts
  • salt
  • pepper
  • curry
  • thyme
  • oregano
  • cinnamon
  • chilli
  • 100 g butter
  • green parsley

Method of preparation:

Cut the turkey breast into slices, like schnitzels. Mix the breadcrumbs, spices, chopped hazelnuts and finely chopped parsley. Beat the slices of meat a little, then grease them with butter and mustard. Roll them in the mixture of breadcrumbs, hazelnuts and spices. Put 50 g of butter in a preheated oven and place the meat through the breadcrumbs.

Bake for about 30 minutes or until well cooked and browned (if you have a temperature-adjustable oven at 180 ° C).


  • 500 g turkey breast
  • 1 or
  • 50 ml drink
  • 100 g flour
  • 100 g cornflakes
  • salt
  • pepper
  • frying oil
  1. Cut the turkey breast into thin slices depending on how thick we want the schnitzel to come out.
  2. They are lightly smoothed with a hammer, seasoned with salt and pepper to taste, then left in the fridge for about 20 minutes to set.
  3. Meanwhile, beat the egg, add salt and pepper to taste, two tablespoons of flour and mix well until a smooth dough is formed.
  4. Add beer over it and thin it to the consistency of a pancake batter.
  5. Place the rest of the flour in a bowl, and in another bowl put the slightly crushed cornflakes.
  6. Pass the turkey breast slices through the flour, then through the pancake dough, and finally through the cornflakes, taking care to catch a thick layer of cornflakes to form a crispy crust.
  7. Brown in hot oil on both sides, and serve immediately with various garnishes, according to preference and taste.

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