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Shredded parsley pancake with chicken
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 437
  • Fat about 16g
  • Carbohydrates about 27g
  • Protein about 46g
This is needed
This is needed for 4 people
Pancake batter
  • 125 g white flour
  • 1 tsp baking powder
  • 3 fresh egg yolk
  • 3.5 dl milk
  • 1 bunch parsley
  • 0.5 tsp salt
  • 3 fresh egg whites
  • 1 pinch salt
  • 1 tbsp clarified butter
  • 0.75 tsp salt
  • 600 g chicken strips
  • a little pepper
To prepare the shredded pancake
  • 1 tbsp herbal vinegar
  • 1 tbsp olive oil
  • 1 tbsp clarified butter
  • 75 g rocket
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And that's how it's done
And that's how it's done
Pancake batter
Put the flour and all the other ingredients up to and including the salt in a measuring jug, blend together. Cover and leave to stand for approx. 10 mins. Beat the egg whites with the salt until stiff, carefully fold into the batter.
Heat the clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins. each, remove from the pan, season and keep warm.
To prepare the shredded pancake
Heat the clarified butter in the same pan. Add the batter and cook on a medium heat for approx. 10 mins. Place the meat on top. Mix the rocket with the oil and vinegar, spread on top of the shredded pancake.

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