-
Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
Crujientes filetes de pollo a la sartén con patatas asadas y crema de acelgas
#TécnicasChallenge
Para este plato, empecé marinando los filetes de pollo en una mezcla de aceite de oliva, pimienta negra, sal, zumo de limón y yogur. El yogur y el ácido del limón ayudaron a ablandar la carne, mientras que el aceite de oliva facilitó una mejor absorción de los condimentos. El adobo penetró en las fibras musculares, realzando la jugosidad del pollo.
Tras varias horas, pasé ligeramente los filetes por harina mezclada con pimentón triturado. Esta capa creaba una fina costra que luego quedaba crujiente. A continuación, los coloqué en una sartén bien caliente y los doré a alta temperatura durante unos minutos por cada lado para conseguir la reacción de Maillard y desarrollar un color marrón dorado. Una vez formada la costra, bajé el fuego y continué la cocción para que el interior quedara tierno y jugoso.
Para la guarnición, preparé patatas asadas. Sazoné las rodajas con aceite de oliva y pimienta negra y las metí en el horno a fuego fuerte. Les di la vuelta de vez en cuando para que se asaran por igual y quedaran crujientes por fuera y blandas por dentro.
Escaldé las acelgas hirviéndolas brevemente en agua caliente y pasándolas inmediatamente a agua fría para conservar su color vibrante y su textura fresca. Mientras tanto, rehogué cebolla finamente picada en mantequilla, añadí nata y queso parmesano, y luego lo combiné todo hasta que las acelgas quedaron envueltas en una salsa suave y cremosa.
Por último, preparé una salsa con la marinada sobrante. La cociné a fuego lento para reducir el líquido y concentrar los sabores, creando un rico toque final que unía todos los componentes del plato.
Técnicas culinarias utilizadas:
Marinado: ablandar la carne y darle sabor
Rebozado: rebozar la carne en harina sazonada para darle textura
Salteado: cocción a alta temperatura para dar color y sabor(reacción de Maillard)
Asado a la sartén: bajar el fuego para retener la humedad mientras se cocina
Asadoal horno – cocción uniforme de las patatas para obtener una textura crujiente
Escaldado: hervirlas rápidamente y sumergirlas en agua fría para conservar el color y la textura
Salteado: freír ligeramente los ingredientes aromáticos para que adquieran sabor
Reducción – cocer a fuego lento un líquido para concentrar los sabores y espesar la consistencia
Level:
Sous Chef
Crispy Pan-Seared Chicken Fillets with Roasted Potatoes and Creamy Swiss Chard
#TécnicasChallenge
For this dish, I started by marinating the chicken fillets in a mixture of olive oil, black pepper, salt, lemon juice, and yogurt. The yogurt and lemon acid helped tenderize the meat, while the olive oil facilitated better absorption of the seasoning. The marinade penetrated the muscle fibers, enhancing the juiciness of the chicken.
After several hours, I lightly dredged the fillets in flour mixed with crushed paprika. This coating created a thin crust that would later become crispy. I then placed them in a well-heated pan and seared them at high temperature for a few minutes on each side to achieve the Maillard reaction and develop a golden-brown color. Once the crust had formed, I lowered the heat and continued cooking to ensure the inside remained tender and juicy.
For the side dish, I prepared roasted potatoes. I seasoned the slices with olive oil and black pepper, then placed them in the oven at high heat. I turned them occasionally to ensure even roasting, achieving a crispy exterior while keeping the inside soft.
I blanched the Swiss chard by briefly boiling it in hot water, then immediately transferring it to cold water to preserve its vibrant color and fresh texture. Meanwhile, I sautéed finely chopped onion in butter, added cream and Parmesan cheese, and then combined everything until the chard became enveloped in a smooth, creamy sauce.
Finally, I made a sauce from the leftover marinade. I simmered it over low heat to reduce the liquid and concentrate the flavors, creating a rich finishing touch that tied all the components of the dish together.
Culinary techniques used:
Marination – tenderizing the meat and infusing it with flavor
Dredging – coating the meat in seasoned flour for texture
Searing – high-temperature cooking to develop color and flavor (Maillard reaction)
Pan-roasting – lowering the heat to retain moisture while cooking through
Oven-roasting – evenly baking the potatoes for a crisp texture
Blanching – quick boiling and shocking in cold water to preserve color and texture
Sautéing – lightly frying aromatics to develop depth of flavor
Reduction – simmering a liquid to concentrate flavors and thicken the consistency
Traducido del inglés
Estevan Moreno, Maloles Muñoz y5 más10 Comentarios-
Se ve delicioso 😋
Looks delicious 😋
1hace al añoTraducido del inglés
-
hace al añoTraducido del inglés
-
-
Level:
Scoolinary Team
Wow! 🎉 You’re one of the first to jump into the #TécnicasChallenge, and what a way to set the bar high! Your mastery of techniques is impressive—especially the balance between achieving that golden, crispy crust and keeping the chicken juicy inside.
How did you find the texture contrast between the crispy coating and the creamy Swiss chard? That sauce reduction must have tied everything together beautifully. Looking forward to seeing more of your creations for this Challenge!
1-
Level:
Sous Chef
@soldamiani Thank you so much for the kind words! I’m glad you liked the dish.
Actually, I didn’t prepare the sauce in the usual way, since I typically use spinach, but I couldn’t find any, so I decided to use Swiss chard instead. The process is similar, but with a few changes. I started by blanching the Swiss chard, then mixed it with a sauce made from red onion, cream, and Parmesan. The reduction of the sauce is key – simmering it on low heat gives it richness, and the cream blends nicely with the Parmesan, creating a creamy texture. Although I usually use garlic with spinach, the red onion added a lovely sweetness that complemented the overall flavor perfectly. The texture was rich and paired beautifully with the crispy chicken skin and roasted potatoes.
I’m looking forward to more challenges and new culinary experiments! ❤️
1-
Level:
Scoolinary Team
@lanamihajlovic Marvellous, Lana! A true pleasure for all the senses, I’m sure. Thanks for joining the Challenge 🙌
1
-
-
-
Level:
Scoolinary Team
What a great dish! It has everything texture, color, and I’m sure, tons of flavor. I love how you got that beautiful sear on the fish; it looks crispy and well-seasoned. The potatoes also look spot on—crispy on the outside and perfectly cooked inside.
The creamy spinach adds a great contrast. I imagine it brings freshness and smoothness to balance everything out. And I see in the last photo that you made a base from scratch!
Thanks for joining the challenge with so many techniques in one dish. What part did you enjoy making the most?.
1-
Level:
Sous Chef
@sussan_scoolinaryteam Cooking is my safe and anti-stress zone, so a lot of my love is woven into every part of this dish, and that’s what I enjoy the most. ❤️
-
Level:
Scoolinary Team
@lanamihajlovic It’s beautiful how you turn cooking into a sanctuary of creativity and love. The best dishes aren’t just made with great ingredients, but with the passion you pour into them. Keep enjoying and sharing that energy! ❤️
1
-
-
-
Level:
Executive Chef
👏👏👏 Bravo!! Me lo comería ahora mismo para cenar!!
1-
Level:
Sous Chef
@Beatriz Torija thank you ❤️
-
-
