Poached EggsPollo Tonnato Pork Roast a la Esterhazy

Pollo Tonnato

300 g / 10 oz

1 tbsp
1 can
100 g / 3.5 oz
4 tsp
3 tbsp
1 tsp
chicken breast fillet
pepper, salt
corn oil
tuna in oil
sour cream
fresh lemon juice

Serves 3 - 359 cal per serving
Prep-time: 15 min. - Total-time: 60 min.
This alternative to the traditional Vitello Tonnato can be served as an entree or as a snack together with a glass of wine. Season the chicken fillets with salt and pepper. Heat the oil in a pan and fry the fillets on high temperature for a few minutes. Then turn back the temperature and continue to fry the fillets for about 8 minutes until the meat is done. Remove the chicken from the pan and allow to cool. Cut the meat into very fine slices. Drain the tuna and add to a processor. Add the creme fraiche and 4 tbs capers. Process and season with lemon juice, salt and pepper. Arrange the slices of chicken on a plate and cover with the tuna sauce. Cover the plate and refrigerate for about one hour. Shortly before serving garnish with capers. Serve white bread together with the pollo tonnato.

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