An original and non-dripping salad with egg pancakes will appeal to all lovers of simple and affordable recipes. It comes out very tasty. The volume of the dish is impressive, due to the addition of egg pancakes.
Chicken fillet can be used both cooked and baked or smoked. Cucumber will add a fresh touch to the salad. I suggest taking mayonnaise for dressing, but you can also take sour cream if you don't like mayonnaise sauce.
Serve such a salad for both a festive and everyday table. In any case, everyone will like it. Let's get started!
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Ingredients:
Chicken eggs - 1 pc.
Corn starch - 1 tsp
Chicken fillet - 200 g
Korean carrots - 120 g
Fresh cucumbers - 1 pc.
Mayonnaise - 1 tablespoon
Salt, pepper - to taste
Process description:
Prepare all products according to the list.
Take a small bowl and beat a chicken egg into it, add starch immediately and stir everything actively with a fork or whisk.
Warm up the pan, smearing it with oil only slightly. Pour the egg mass, fry for half a minute.
Then turn the pancake over and fry on the reverse side for another 15 seconds. Leave the pancake aside until it cools.
Disassemble the boiled chicken fillet into fibers, then transfer to a salad bowl.
Wash the fresh cucumber, dry it, cut into strips and add to a bowl.
Add a serving of Korean carrots to the salad. If the shavings are rather long, cut them.
Roll the egg pancake into a thin roll, cut into strips.
Transfer the egg straws to the rest of the ingredients, add mayonnaise. Throw in salt and pepper to taste, but initially focus on Korean carrots, especially if they are purchased - the carrot shavings themselves may be too spicy or too salty.
Arrange the salad in bowls / plates, decorate with a sprig of basil if desired, and serve.
Enjoy your meal!
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