Shredded parsley pancake with chicken

Shredded parsley pancake with chicken

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 437 kcal
, Fat: 16 g
, Carbohydrate: 27 g
, Protein: 46 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pancake batter

125 g white flour
1 tsp baking powder
3 fresh egg yolks
3 ½ dl milk
1 bunch parsley
½ tsp salt
3 fresh egg whites
1 pinch salt


1 tbsp clarified butter
600 g chicken strips
¾ tsp salt
a little pepper

To prepare the shredded pancake

1 tbsp clarified butter
75 g rocket
1 tbsp olive oil
1 tbsp herbal vinegar
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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.


Beating egg whites

Beating egg whites

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