Pechuga de pollo tierna y rica

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Pechuga de pollo tierna y rica. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Pechuga de pollo tierna y rica is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Pechuga de pollo tierna y rica is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Pechuga de pollo tierna y rica, 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 Pechuga de pollo tierna y rica 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 Pechuga de pollo tierna y rica is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Pechuga de pollo tierna y rica using 7 ingredients and 5 steps. Here is how you cook that.

Una receta muy sencilla, pero hay que pillarle el punto a la hora de freír para que no se quede la pechuga seca.

Ingredients and spices that need to be Prepare to make Pechuga de pollo tierna y rica:

1. 10 filetes pechuga de pollo
2. Leche
3. Pan rallado
4. 2 huevos
5. Perejil
6. Sal
7. Aceite de girasol

Instructions to make to make Pechuga de pollo tierna y rica

1. En un bol ponemos la pechuga con leche (hasta que cubra todas las pechugas), una pizca de sal y perejil. Las dejamos en la leche una hora mínimo antes de hacerlas.
2. En un plato batimos los 2 huevos y en otro ponemos pan rallado (yo lo compro casero), pasamos la pechuga primero por el huevo y después por el pan rallado.
3. En una sartén ponemos aceite de girasol (bastante), a fuego fuerte y cuando esté muy caliente añadimos la pechuga (mejor de 2 en 2), las frío poco más de medio segundo por una cara y lo mismo por la otra.
4. Preparamos un plato con papel de cocina y echamos las pechugas fritas para que se le escurra todo el aceite.
5. Yo las pongo primero en un plato y después donde las voy a servir también le pongo papel de cocina para quitarles el máximo aceite posible. Y listo.

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