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20 Minutes to Making Best Pan-fried pork and chicken with leeks (Prasotigania)

Pan-fried pork and chicken with leeks (Prasotigania) is the nomero uno that comes to most people’s mind when it arrives to a comfort meal. Today, we are going to provide you instructions on cooking a appetizing Pan-fried pork and chicken with leeks (Prasotigania).

Pan-fried pork and chicken with leeks (Prasotigania)

We hope you got benefit from reading it, now let’s go back to pan-fried pork and chicken with leeks (prasotigania) recipe. To cook pan-fried pork and chicken with leeks (prasotigania) you only need 8 ingredients and 8 steps. Here is how you cook that.

Firstly, here are the ingridients that you should ready to cook Pan-fried pork and chicken with leeks (Prasotigania):

  1. Use 1/2 kg of pork cut for pan-frying.
  2. You need 1 of chicken breast cut into bites.
  3. You need of olive oil.
  4. Prepare 1 kg of leeks, finely chopped and washed.
  5. Prepare 1/1 cup of white wine.
  6. Get 1-2 tsp of mustard.
  7. Use of juice of 1 lemon.
  8. Take of salt, pepper, cumin, bay leaves.

After readying the ingridients, now we are set to make our delightful Pan-fried pork and chicken with leeks (Prasotigania):

  1. Boil the pieces of meat in water with a bit of olive oil and 2-3 bay leaves until they get tender (the pork will take more time). Skim off the foam..
  2. Remove the pot from heat and take the meat out of the water..
  3. Heat oil in a frying pan or a wide pot and sauté the pieces of meat until they are golden brown..
  4. Add the finely cut leeks and stir until they get tender..
  5. Deglaze with wine into which you have already dissolved the mustard and stir well..
  6. After the wine evaporates, add about 1 cup of water with the lemon juice, salt, pepper and cumin, depending on your taste..
  7. Lower the heat a bit and let it simmer until all the juices are absorbed..
  8. If necessary, add a bit more lemon when you serve..

This is a very popular Chinese street snack Start frying with very slow fire (the bottom can be burnt very quickly) and move your pan from time to time. Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requirin. In a large bowl, toss the chicken with the buttermilk. Directions for: Crispy Pan Fried Pork Chops. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the You'll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks.

Recipe : Pan-fried pork and chicken with leeks (Prasotigania)

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