Ingredients (portion, approximately for two):
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Chicken breast fillet – 500g,
Carrots average – 2 pieces,
Medium turnip – 1pc,
Potatoes are not very large – 2-3pcs,
Egg – 1pcs,
Sesame, salt, pepper, ground – to taste, greens.
Cut the chicken fillet with a sharp knife into plates, thin as much as possible, pepper and salt. Peel the carrots, onions and potatoes: onions into small cubes, and carrots and potatoes into thin circles.
Onions and carrots fry until golden brown in vegetable oil. Dry potatoes until golden on a dry skillet. Chop greens finely.
Beat the egg well. Grease the pan with vegetable oil, put a layer of fillet on the bottom and smear it with an egg.
Top lay out a layer of potatoes, onions with carrots and greens. Important – the edges of the filet layer must remain free, so that when baking, they create the effect of “sealing” the juices inside the casserole. Layers alternate, each fillet layer must be well lubricated with a beaten egg. Brush the upper layer with egg and sprinkle with sesame.
Bake in the oven, preheated to 180g, for 30-40 minutes, then increase the temperature to 220g and bake for another 10 minutes.
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Categories: Light Snack