In the pan
In the oven
AIA selects the finest chicken breasts, carefully processed using a procedure that leaves the flavour and texture unaltered. Serve the AIA LaViennese:
BROWNED IN A PAN: 3 minutes
To serve the LaViennese hot and golden-brown, add a drizzle of oil or dab of butter in a non-stick pan and cook for 3 minutes, turning it over several times.
OVEN-CRISPED: 8 minutes
Pre-heat the convection oven to 220° and arrange the LaViennese in a baking dish; do not season. Place the dish in the pre-heated oven for 8 minutes, turning it over at the halfway point.
Alternatively: LAVIENNESE ALLA TIROLESE
Place the LaViennese in a non-stick pan and brown with 45g di butter for 3 minutes, turning frequently. When done, place the LaViennese on paper towels, season with a pinch of salt and a few drops of lemon juice. Boil the potatoes with the skins on, peel them and allow to cool before slicing them. In another non-stick pan, brown some minced onion and cubed speck in oil and a splash of water. Add a nub of butter and add the sliced potatoes. Brown the potatoes well, turning them over several times and adding a pinch of salt at the very end. Serve the LaViennese and the potatoes together on a plate and garnish with a sprig of parsley: guten Appetit!
Crispy frying - the secret to cutlets
Chicken fillets 60% WHEAT flour (gluten) sunflower oil, water, salt, rice starch, WHEAT starch (gluten), antioxidants: sodium ascorbate, spices.
May contain: MILK, EGGS.
|VALORI MEDI||Per 100g di prodotto||Percentuale R.I.|
|di cui acidi grassi saturi||1,3g||7%|
|di cui zuccheri||0,5g||1%|