- 6 fillets of pechuga of Chicken (3 pechugas whole), without skin
- 1 ½ cup of polenta
- ¾ of parmesano Cheese cup
- ¼ of cup of perforated parsley
- 2 eggs, slightly mixed
- Vegetal oil
cream of Choclo:
- 3 ½ cups of choclo tender, shelled
- 1 Sugar teaspoon
- 5 spoonfuls of mantequilla
- 5 spoonfuls of flour
- 1 ¾ evaporated milk cup
- 2 ½ cup of the water in which choclo cooked
- 1 mustard teaspoon
- 1 pepper, bare, without veins nor seeds, whitened and pricked
- Moscada Nut
- To clean fillets of pechuga. If the fillets are great to cut them by half longitudinally to thin them. It is better than the thickness is even in the fillet. To ripen fillets with salt and pepper.
- To place polenta in a great plate and to mix it with the parmesano Cheese and the perforated parsley. To place in another plate eggs, slightly mixed.
- To pass fillets through polenta and soon to submerge them in eggs. To again slip and to pass them through polenta trying that the fillets are covered totally. To reserve.
- To warm up the oil in a great frying pan. To fry to average fire fillets, by both sides until they are cooked and they gilded.
- To retire them of the frying pan and to place them on paper absorbent to eliminate the excess of fat. To reserve covered them so that they do not cool off.
cream of Choclo:
- To cook grains of choclo in water with the Sugar. Once ready, to slip and to reserve the baking liquid.
- To melt mantequilla in a pot, to add the flour and to move to avoid that grumos form, approximately 2 minutes.
- To gradually add the milk and the liquid of baking of choclo, without letting move.
- To cook to medium fire until the cream boils and thickens slightly. To add the mustard and to ripen with salt, pepper and moscada nut. To add the perforated pepper and choclo cooked. To rectify the season.
- To place fillets of Chicken in a source and to sprinkle raise them with the cream of choclo. To serve immediately.
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