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Salad tenderness with egg pancakes

Cooking recipes / Top Picks / Salads

6 servings
25 min

Chicken fillet - 500 g, Chicken eggs - 7 pcs., Onions - 200 g, Sugar - 2 tbsp., Table vinegar - 2 tbsp., Vegetable oil - 1 tbsp., Table salt - to taste, Mayonnaise - 3 tbsp.

How to make salad Tenderness with egg pancakes? Prepare the necessary ingredients.

Boil chicken fillet in salted water (from boiling for about 30 minutes)

boil 1 egg (8 minutes from boiling)

Finely cut onions

Pour boiling water over onions

Add some vinegar

Add sugar, mix and set aside so that the onion marinates properly

When the fillet is cooked, remove it from the broth and leave to cool

Then finely cut the fillet across the fibers

In 3 deep plates we break 2 eggs, salt slightly and scatter a little

Fry egg pancakes in a preheated pan with added vegetable oil (I have a large pan, 28cm diameter)

Turn over and fry on the other side

We get 3 egg pancakes, leave them to cool

Cut pancakes into thin strips

We put chopped pancakes to the chicken

We add a ray, which by this time has already managed to marinate and, if desired, slightly annoy. We season the salad with mayonnaise and rewrite

Our salad is ready!

If you wish, we make jewelry from an egg cooked in advance - cut the protein into thin strips, rosy yolk

We decorate the salad with testicular flowers and sprigs of greens - I have this dill

Salad Tenderness with egg pancakes is ready. Enjoy your meal!