Pechugas de pollo rebozadas con polenta y pimentón

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Pechugas de pollo rebozadas con polenta y pimentón. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pechugas de pollo rebozadas con polenta y pimentón, 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 Pechugas de pollo rebozadas con polenta y pimentón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechugas de pollo rebozadas con polenta y pimentón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechugas de pollo rebozadas con polenta y pimentón estimated approx 45 minutos.

To begin with this recipe, we have to prepare a few components. You can cook Pechugas de pollo rebozadas con polenta y pimentón using 8 ingredients and 6 steps. Here is how you can achieve it.

Jamie Oliver ha preparado una ensalada César muy particular, y tomándola como guía hice un plato muy curioso y sabrosísimo.

La salsa es muy rápida, sin embargo, es el alma de la receta. Aquí os dejo el enlace https://cookpad.com/es/recetas/3834780-salsa-de-mayonesa-con-albahaca-y-anchoa

Ingredients and spices that need to be Take to make Pechugas de pollo rebozadas con polenta y pimentón:

1. 500 grs pechuga de pollo
2. 3 piezas pak choi, verdura de la familia de las coles
3. 3 lonchas bacon ahumado
4. 200 grs setas de cardo (Pleurotus eryngii)
5. 4 cucharadas polenta
6. 1 cucharada pimentón dulce o picante, yo uso de La Vera
7. Aceite de oliva virgen extra, sal marina y pimienta negra recién molida
8. 1 taza grande de https://cookpad.com/es/recetas/3834780-salsa-de-mayonesa-con-albahaca-y-anchoa

Instructions to make to make Pechugas de pollo rebozadas con polenta y pimentón

1. Salpimentar las pechugas. Espolvorear con pimentón y polenta. Poner entre dos trozos de papel de horno el rebozado y golpear con un palote para que la carne se impregne bien.
2. Poner un poco de aceite en una sartén y freír las pechugas a fuego no demasiado alto.
3. Calentar muy bien una parrilla con una gotita de aceite y poner el bacon hasta que esté bien dorado. Retirar y reservar al calor.
4. Lavar y partir por la mitad los pak Choi. Limpiar las setas con un paño seco y limpio y cortar por la mitad.
5. En la misma parrilla poner unas gotitas de aceite y, a fuego fuerte dorar la verdura. Primero las coles y luego las setas hasta que esté todo doradito y crujiente.
6. Servir el pollo con las verduras y el bacon acompañado con la mayonesa con albahaca.

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