Pechugas de pollo crujientes con mostaza a la antigua

Hey everyone, it's John, welcome to our recipe site. Today, we're going to make a special dish, Pechugas de pollo crujientes con mostaza a la antigua. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pechugas de pollo crujientes con mostaza a la antigua, 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 crujientes con mostaza a la antigua 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 crujientes con mostaza a la antigua 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 crujientes con mostaza a la antigua estimated approx 30 minutos.

To begin with this recipe, we must prepare a few components. You can have Pechugas de pollo crujientes con mostaza a la antigua using 7 ingredients and 4 steps. Here is how you can achieve that.

Unas pechugas de pollo gorditas, envueltas en una masa que veréis a continuación, quedan crujientes y con un sabor delicioso. Las he servido sobre una cama de patatas a lo pobre, el resultado espectacular.

Ingredients and spices that need to be Get to make Pechugas de pollo crujientes con mostaza a la antigua:

1. 4 filetes pechuga de pollo gorditos
2. 4 dientes ajo
3. 1 manojo perejil fresco
4. 2 cucharadas soperas mostaza a la antigua
5. 6 cucharadas soperas pan rallado
6. sal
7. aceite de oliva Virgen extra

Instructions to make to make Pechugas de pollo crujientes con mostaza a la antigua

1. En el mortero picamos los ajos pelados, con el perejil lavado, seco, y troceado, y sal. En un plato hondo ponemos la picada del mortero, el pan rallado y la mostaza. Mezclamos bien.
2. A continuación untamos los filetes de pechuga de aceite y pasamos por la mezcla anterior, quedando bien cubiertos y adhiriéndolo bien con las manos.Metemos al fresco hasta el momento de cocinarlas.
3. Ponemos al fuego una sartén con abundante aceite a fuego medio. Cuando esté caliente añadimos las pechugas y doramos por los dos lados, apartamos, dejamos sobre papel de cocina para que absorba el aceite sobrante.
4. Colocamos encima de las patatas a lo pobre y servimos inmediatamente, a quien le apetezca es ideal acompañarlo con unos huevos fritos, Deliciooosos.

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