Pollita de Bresse en pojarski

Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Pollita de Bresse en pojarski. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pollita de Bresse en pojarski is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're fine and they look fantastic. Pollita de Bresse en pojarski is something which I have loved my entire life.

Many things affect the quality of taste from Pollita de Bresse en pojarski, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pollita de Bresse en pojarski delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Pollita de Bresse en pojarski using 7 ingredients and 3 steps. Here is how you can achieve that.

Simula a la clásica Pechuga empanada, pero con una textura mucho más cremosa y tierna.

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Ingredients and spices that need to be Make ready to make Pollita de Bresse en pojarski:

1. 400 gr Pechuga de pollo (pasada por la picadora)
2. 200 gr Miga de pan
3. 30 cl Nata líquida
4. 30 cl Mantequilla
5. Sal
6. Pimentón
7. Harina

Instructions to make to make Pollita de Bresse en pojarski

1. En un bol mezclamos la carne picada de pollo, la miga, la nata, la mantequilla, la sal, pimentón y un poco de harina hasta hasta una farsa firme y homogénea. La colocamos en un bol y tapamos con film y dejamos en refrigeracion 15min.
2. Dividir la masa en porciones de 200gr cada una y dale la forma deseada (simulando las clásicas pechugas de pollo empanadas), colocarlas en una bandeja y llevarlas al congelador para que endurezcan.
3. Cuando estén a medias de congelar las sacamos, las pasamos por una capa de harina, huevo batido y pan rallado. Y procederemos a freírlas. Y listo...

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