Pileće rolnice sa tikvicama i mozzarellom
- 4 kom. pilecih ili purecih prsa
- 1 srednje vel.ca.350 gr. tikvica ribana
- 125 gr mozzarelle
- 50 gr parmezana
- po ukusu sol papar,vegeta
- 2-3 cena cesnjaka
- malo maslinovog ulja
- za paniranje:
- 1/2 solje krusnih mrvica
- 2 kasike parmezana(sitno ribanog)
- 1 manji ili pola veceg limuna sok
- 2 kasike maslinovog ulja
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 osobe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Piletinu properite i posusite.Svaki komad istucite batom i stanjite ili mozete svaki komad podjeliti na pola i tako dobiti osam manjih tanjih snicli!Zacinite po ukusu i ostavite sa strane!
- U dublju tavu dodajte malo maslinovog ulja,zagrijte i dodajte sitno sjeckani cesnjak,pirjajte lagano minutu-dvije! Tikvicu operite,naribajte i dodajte je u tavu sa cesnjakom,dodajte ribani parmezan i pirjajte nekih 5 minuta,dok tikvice ne puste vodu!Zacinite po ukusu!
- Sok koji su tikvice pustile tokom pirjanja iscjedite u jednu posudicu.Tikvice ostavite na stranu da se malo hladnu i onda dodajte naribanu mozzarellu i sve dobro izmjesajte!
- U sok od tikvica,koji ste ostavili na stranu, dodajte 2 kasike maslinovog ulja i malo limunovog soka,u to cete umakati rolnice prije paniranja!
- Na svaku pilecu sniclu stavite po kasiku nadjeva od tikvica i mozzarelle,rasporedite po cjeloj snicli i urolajte.Svaku rolnicu umocite u sok od tikvica,maslinovog ulja i limuna,pa uvaljajte u krusne mrvice i parmezan!
- Slazite u vatrostalnu posudu podmazanu sa malo ulja i odozgo ih polijte ostatkom soka i poskropite maslinovim uljem. Pecite 40-ak min. na 220 ' ili dok rolnice ne dobiju finu boju!
Substituting turkey breasts for the chicken requires adjusting the pounding technique, as denser turkey fibers tear more easily under a heavy meat mallet. Achieving success with stuffed poultry hinges entirely on moisture control within the zucchini filling. Zucchini consists largely of water that must be driven out during the five-minute sauté to prevent internal steaming that ruins the crust. Squeezing the cooked shreds removes excess liquid, which is then repurposed into an acidic dipping wash using two tablespoons of olive oil and fresh lemon juice to adhere the breadcrumb coating. Flattening the meat to uniform thickness ensures even cooking times throughout the rolled structure. Baking at 220 degrees Celsius for forty minutes triggers the Maillard reaction in the parmesan-breadcrumb crust while melting the mozzarella core. Prepared rolls hold well in the refrigerator for up to twenty-four hours before baking, though freezing is not recommended due to the high water content of the fresh zucchini and dairy components separating upon thawing.
