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63 NL
Voorbereiding:
1. Giet het eiwit, het meel en het paneermeel (of het broodkruim) in drie aparte schaaltjes.
2. Snijd de kippenborst lets telkens in repen van gelijke grootte.
3. Kruid de reepjes kippenborst let met zout en peper.
4. Wentel de reepjes kippenborst let in meel, dompel ze vervolgens in eiwit en paneer
de kippenborstrepen vervolgens met paneermeel of broodkruim.
Kabeljauw let met kruidige kno ookkorst
Ingrediënten:
ca. 100 gr kabeljauw let
1 – 2 eiwit
1 kno ookteentje
ca. 1 el gehakt basilicum
ca. 1 tl paprikapoeder
naar believen zeezout, peper
ca. ½ kopje paneermeel of broodkruim om te paneren
Voorbereiding:
1. Kno ook pellen en met de kno ookpers persen.
2. De kno ook, de resterende kruiden en het paneermeel (of het broodkruim) in een
schotel mengen.
3. Eiwit scheiden en in een aparte kom gieten.
4. Dompel de kabeljauw let in het eiwit en paneer hem vervolgens in de kruidige knof-
lookpanade.
Courgettesticks
Ingrediënten:
1 courgette
2 eieren
½ kopje meel om te paneren
½ kopje paneermeel of broodkruim om te paneren
Voorbereiding:
1. Snijd de courgette in kleine sticks.
2. Roer de eieren.
3. Giet de eieren, het meel en het paneermeel (of het broodkruim) in aparte schaaltjes.
4. Wentel de courgettesticks eerst in meel, dompel ze vervolgens in het ei en paneer ze.
61


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