Chicken carpaccio – recipes with photos. How to cook chicken carpaccio at home

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A little more than 50 years ago, an Italian dish called chicken carpaccio appeared, which was invented specifically for the Venetian exhibition of the artist with a similar surname. It is an appetizer of thin fillet slices marinated in a spicy mixture of spices and olive oil. Proven tips come to the rescue..

Carpaccio – what is it

The classic recipe for carpaccio suggests that the dish is made from beef, but today you can also find fish, chicken, mushrooms and even vegetables, sliced ​​and pickled in a special sauce. Carpaccio is a ready-made meat appetizer, which is characterized by low calorie content due to the high solids content in the resulting product. Chicken meat is preferable for him, because it’s so quick to cook the dish.

How to make carpaccio

To make carpaccio tasty and right, you need to study the many recommendations of famous authors on this topic. Cooking begins with the choice of products – you can use chicken fillet or breast, you should take fresh chilled meat, the quality of which the manufacturer guarantees. The bird should not be fed with antibiotics, it can only be healthy. After cutting, it is recommended to freeze the meat for five days to kill bacteria and protozoa that may be in it..

Chicken breast carpaccio at home is done as follows: prepared meat is cut into thin slices, marinated in a mixture of spices, olive or sunflower oil and lemon juice, dried in the heat for about a day, and then cooled as much. Serve the dish with dry white or red wine, parmesan or other cheese, cherry tomatoes and arugula. If the cook is not sure about the quality of the meat, then it is good to salt or lightly fry the fillet before marinating to eliminate the risk of infection.

According to nutritionists and doctors, carpaccio based on chicken meat has the advantage that it has a finer taste, enzymes are stored inside for better digestion, it is completely absorbed by the body without stress on the liver. Due to the lack of heat treatment in chicken, there are no carcinogens. However, there is also harm to the product – for people there is a rice infection with protozoa, intestinal infections, if you use unverified chicken.

Delicious sauces for marinating carpaccio – recommendations from renowned chefs serving dishes in gourmet restaurants:

  • garlic, coriander, ground pepper, paprika;
  • lime, lemon, olive oil, a mixture of peppers, salt, tomatoes;
  • lemon juice, balsamic vinegar, mustard, red onion.

Ready chicken carpaccio on a plate

Carpaccio – recipe

Homemade chefs will definitely need a carpaccio recipe with photos step by step, because this dish is not too well known, only gourmets know about it. Having become familiar with the technology, you can surprise all gathered guests at the festive table, serving chicken in the form of carpaccio on their own or decorating it with salads. You can make a dietary version of the dish, to feast on them during weight loss.

Chicken Carpaccio – recipe

  • Cooking time: 2 days.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 130 kcal.
  • Purpose: for a snack.
  • Cuisine: Italian.
  • Difficulty: medium.

The recipe for chicken carpaccio has a dietary character, it can be called according to Ducane, because it does not use oil in cooking. The low calorie content of a pleasant snack and its delicate taste of herbs and spices will appeal to many losing weight. How to cook carpaccio is described below in all details – starting with the step of preparing the components and ending with the optimal choice of marinating sauce.

Ingredients:

  • chicken breast – 6 halves;
  • salt – 40 g;
  • black pepper – 10 g;
  • allspice – 10 g.

Cooking method:

  1. Mix the spices, put the portion on the bottom of the marinating bowl. Grate chicken, sprinkle on top, leave warm for a day.
  2. Put in the refrigerator for another 24 hours, rinse, wipe, let dry.
  3. Serve with vegetables, champagne.

Chicken Breast Carpaccio

Chicken Breast Carpaccio

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 142 kcal.
  • Purpose: for a snack.
  • Cuisine: Italian.
  • Difficulty: medium.

Simple and quick chicken breast carpaccio is prepared in just an hour, but for this you need to be sure that the meat is of high quality and is not infected with anything. Otherwise, you will have to fry or grease the fillet separately to kill possible infections. A classic sauce here is a mixture of lemon and lime juice, spices and olive oil. It’s better to take real Italian oil to give the delicacy a refined taste.

Ingredients:

  • chicken fillet – 2 pcs.;
  • lemon juice – 20 ml;
  • lime juice – 5 ml;
  • olive oil – 10 ml.

Cooking method:

  1. Wash the chicken, cover with a film, put in the freezer for half an hour to harden.
  2. Cut into thin strips, salt, pepper.
  3. Pour citrus juice, oil, mix with a spoon. Cover with foil, put in the refrigerator for half an hour. Season with red pepper or chili if desired.
  4. Garnish with lemon slices, fresh herbs.
  5. Serve with White Wine.

Chicken fillet carpaccio

Chicken Breast Carpaccio Salad

  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 123 kcal.
  • Purpose: for a snack.
  • Cuisine: author.
  • Difficulty: medium.

Chicken breast carpaccio salad is a great option for treating friends who have come. It looks appetizing and elegant, combines original products. For this, it is better to take fresh pickled carpaccio, mix with cherry tomatoes and a mixture of green salad. A spectacular taste gives it a dressing that enhances all the aromas of the components and emphasizes the beauty of the dish.

Ingredients:

  • chicken carpaccio – 180 g;
  • cherry tomatoes – 180 g;
  • green salad – 180 g;
  • quail eggs – 12 pcs.;
  • vegetable oil – 50 ml;
  • lime – 1 pc.;
  • Bell pepper – ? PC.;
  • marjoram – 5 g;
  • dry basil – 5 g.

Cooking method:

  1. Thinly chop the carpaccio, cut the cherry in half, boil the eggs and cut into quarters.
  2. Rinse the salad, tear with your hands, dry with a napkin, put on a dish.
  3. Lay the chicken on top, combine the cherry and eggs, lay it out beautifully.
  4. Pour dressing with oil, lime juice, pour out dried herbs. Salt, pepper, garnish with slices of bell pepper.

Salad with mozzarella, olives and chicken carpaccio

Chicken carpaccio at home – cooking secrets

To learn the special secrets of cooking chicken carpaccio at home, professional chefs will help:

  • you can take more salt, so that in the process roll the fillet in it, treat it on all sides, and after pickling, wash off the excess;
  • to get a rich taste, it is better to marinate the meat for two days, put it in the cold on the first day, and dry it on the second, so the fillet will be less salty;
  • it is better to dry and dry in the air, wrapping the chicken in gauze;
  • it is delicious to use hops-suneli with red pepper, dried paprika, Provencal herbs that must be ground for carpaccio marinade;
  • on the first day you can put meat under the press, but then the amount of salt should be reduced;
  • for drying it is better to take a paper towel or towel;
  • You can tint the pale dried carpaccio with curry, turmeric, onion peel decoction or tea leaves;
  • those who like the original taste will like the mixture for pickling on cognac or vodka;
  • it is better to buy chicken for shop making – poultry will not work because of the stiffness of meat.
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