Chickenburger with Dutch sauce


  • Time 40 minutes
  • Servings 2 People
Ingredients
Instructions
  • 1 Phila, clean the skin and the tapes. Heating the grill's pancake, adding some olive oil and frying the chips between 4 and 5 minutes on each side. Take off the pantry to put on a wooden board, send a streak and rest.
  • 2 The beetle cut to the thinest rings, put sugar in the deep capacity, wine vinegar salt and pepper, spit the boiler to stop, give rise to 7-10 minutes. Put the onion in the nuthouse to stitch.
  • 3 Vegetables cut thin rings. Mozarella to cut thin plates. Cut the chicken on cross-sectional slides.
  • 4 For the purpose of preparing an interpreted Dutch sauce: in the iron capacity, add water to the yellow tank, put it on a steam bath, mix the vent, add lemon juice and cream oil, watch the sauce consation if it shows you too thick, add water. Keep the sauce on the steam bath until it burns. Take off the bath, add a petty cut kinza, lost on a small terrace of parmesan, salt and pepper, cross and close the plate so that the upper layer of the sauce does not bleed.
  • 5 Buns cut in half and brush insides on the grill. Get out of the pan. On the bottom of the bun (base) put the chicken chip on it, put the tomatoes on top of the mozzarella, and send up to 160 degrees of the oven until the mozzarella acquires a golden crust.
  • 6 Get the bases out of the oven, put the rings of the bulb and the pepper, pour the sauce, put the rings of the cucumber on top. Cover a bun hat.
Nutrition Facts
  • Calories 1038
  • Total Fat 53,2 g
  • Protein 58,1 g
  • Total Carbohydrate 1038 g
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