To prepare a delicious recipe for chicken rolls wrapped in pancakes, we start by ensuring that the chicken breast is properly prepared. The first step is to clean the chicken breast of skin and bones, making sure the meat is as lean as possible. After washing it well under a stream of cold water, cut it into two equal parts. Each piece of meat is pounded with a meat hammer until it turns into thin sheets, which will be filled and rolled later.
Next, we turn our attention to the pancake batter. We mix flour, milk, salt, sparkling water, eggs, and two tablespoons of oil in a bowl. It is important to homogenize the ingredients well to obtain a fine batter. After achieving a uniform composition, we let the batter rest for about 30 minutes; this time allows the gluten to relax, making it easier to spread the pancakes. After this period, we cook the four pancakes in a hot pan, making sure they are golden and fluffy. Once cooked, we cover them with a clean towel to steam them, facilitating their subsequent rolling.
During the time the pancake batter rests, we can prepare the filling. We mix the remaining dough with a tablespoon of flour and various spices, such as pepper, paprika, or herbs, to add a touch of flavor. This combination will enhance the taste of the rolls.
For assembly, we take each pancake, cover it with a sheet of pounded meat, and then add a generous layer of grated cheese. Carefully, we roll the pancake as tightly as possible, ensuring that the filling will not escape during frying. Once all the pancakes are filled and rolled, we pass them through the seasoned batter, being careful not to unravel them. Then, we coat them generously with breadcrumbs, covering them well, including the ends, to achieve a crispy crust.
The last step is frying the rolls. We heat oil in a pan over low heat and fry the rolls on all sides, including the sides, until they become golden and crispy. Once cooked, we remove them onto absorbent towels to eliminate excess oil. These chicken rolls wrapped in pancakes are perfect to be served hot, alongside a fresh salad or a yogurt sauce, making them an excellent choice for a festive meal or a weekend dinner. Enjoy your meal!
Next, we turn our attention to the pancake batter. We mix flour, milk, salt, sparkling water, eggs, and two tablespoons of oil in a bowl. It is important to homogenize the ingredients well to obtain a fine batter. After achieving a uniform composition, we let the batter rest for about 30 minutes; this time allows the gluten to relax, making it easier to spread the pancakes. After this period, we cook the four pancakes in a hot pan, making sure they are golden and fluffy. Once cooked, we cover them with a clean towel to steam them, facilitating their subsequent rolling.
During the time the pancake batter rests, we can prepare the filling. We mix the remaining dough with a tablespoon of flour and various spices, such as pepper, paprika, or herbs, to add a touch of flavor. This combination will enhance the taste of the rolls.
For assembly, we take each pancake, cover it with a sheet of pounded meat, and then add a generous layer of grated cheese. Carefully, we roll the pancake as tightly as possible, ensuring that the filling will not escape during frying. Once all the pancakes are filled and rolled, we pass them through the seasoned batter, being careful not to unravel them. Then, we coat them generously with breadcrumbs, covering them well, including the ends, to achieve a crispy crust.
The last step is frying the rolls. We heat oil in a pan over low heat and fry the rolls on all sides, including the sides, until they become golden and crispy. Once cooked, we remove them onto absorbent towels to eliminate excess oil. These chicken rolls wrapped in pancakes are perfect to be served hot, alongside a fresh salad or a yogurt sauce, making them an excellent choice for a festive meal or a weekend dinner. Enjoy your meal!
Ingredients
1 chicken breast, 250ml milk, 3 eggs, 200g flour + 1 tablespoon, 150ml mineral water, 2 tablespoons oil, 1 pinch of salt; Spices: 1 heaping tablespoon parsley, a pinch of oregano, basil, thyme, white pepper, vegeta; 250-300g cheese, white breadcrumbs, oil for frying.