Chicken fillet and Pavlova recipe

Chicken fillet parmigiana delights for a tasty day to day

Ingredients for 6 people:

6 chicken fillets (1 p each person)

1,250ml of water

2 tablespoons of salt

20 black pepper peppers (or 1 teaspoon powder)

1 lemon, broken into 4 parts

1/2 1 1/2 tablespoon of honey

4 sprigs of parsley, 4 sprigs of thyme, 1 sprig of fresh rosemary

3 fresh bay leaves (or 1 dry)

3 crushed garlic cloves (with peel)

Bread:

1 cup wheat flour

1 cup breadcrumbs

2 beaten eggs with fork

250ml sunflower oil

Finish:

3 cups tomato sauce (I used the same recipe for ricotta, spinach and walnut conchiglione - 2 posts ago)

fresh basil leaves

100g grated (or sliced) mozzarella

50g grated Parmesan cheese

Procedures to prepare it:

Put all the marinade ingredients in a pan and boil for 1 minute. Allow to cool completely, place the chicken breasts and leave for at least 4 hours and a maximum of 6 hours. The marinade makes the fillets softer, moist and tastier. You can double the recipe and make for a whole chicken before baking for a minimum of 12 hours and a maximum of 24 hours.

Add oil to heat up. Remove the fillets from the marinade, dry with a paper towel, pass the wheat flour first, remove the excess, pass the eggs and then the breadcrumbs. Fry until golden before turning and fry on the other side. Go on doing it with everyone, leaving them on paper towels.

Assemble the dish: put sauce on the bottom of the serving dish, arrange the fillets on top of the sauce. Cover each fillet with mozzarella, sprinkle with sauce on top of the mozzarella, arrange basil leaves on top of the sauce for each fillet. Sprinkle with grated Parmesan cheese and bake for 20 minutes. Serve immediately.

PAVLOVA, it was divine, here's how to do it.

Ingredients for 6 people:

5 egg whites at room temperature

1 1/4 cup (280g) sugar, 1/2 teaspoon cream of tartar (or lemon juice)

pinch of salt

1 teaspoon of vanilla extract

1/2 1 1/2 teaspoon cornstarch

1 cup of iced fresh cream

1 tablespoon powdered sugar

Finishing:

2 large sliced ​​strawberries

2 peeled and sliced ​​kiwis

12 blackberries

Procedures to prepare it:

Preheat the oven to 150C (low). Place a sheet of parchment paper on your baking sheet and draw a 20cm diameter circle. Turn the paper over and set it aside. Place the sugar in the processor (or blender) and beat for 1 minute to make the beans very fine. Reserve.

Clean the bowl and mixer ring with a few drops of vinegar to avoid any grease residue. Place the 5 egg whites in the clean bowl, the cream of tartar and a pinch of salt. Turn on the mixer to the maximum and as soon as it starts to froth, place the SLOW sugar in the egg whites. Also add the vanilla. Leave to beat for about 8 minutes, until firm and shiny. Remove from mixer and add cornstarch. Stir with a spatula.

Turn the meringue on the baking paper, inside the circle drawn and with the spatula make a rounded design on the sides and straight on the top (make a little depression p to put the cream afterwards). Draw the sides. Bring to a preheated oven at 150C degrees and as soon as you put the meringue, lower it to 120C degrees (very low). Roast for 1 hour, turn the oven off WITHOUT OPENING the OVEN DOOR and let it cool inside (for at least 1 ½ hours). Roast the meringue with the oven light on until you remove it from the oven because the light helps to remove moisture).

Beat the iced cream with sugar until it becomes whipped cream. Transfer the already cold meringue to the serving plate, cover the center with whipped cream and decorate with the fruit. Serve immediately. The meringue can be done the day before. Leave inside the oven with the light on. Assemble with the cream just before serving.