Egg roll with chicken, mushrooms and cottage cheese
1 serving
15 minutes
Egg roll with chicken, mushrooms, and cottage cheese is a refined dish of European cuisine that combines the tenderness of eggs, the rich flavor of mushrooms, and the lightness of chicken fillet. The cottage cheese filling adds softness and a delicate texture to the dish, while herbs emphasize its freshness. This dish can be served as an appetizer or a light dinner and pairs well with vegetable salads and yogurt-based sauces. Historically, recipes for such rolls are popular in various European cuisines where simple yet nutritious ingredients are used. It is perfect for those who watch their diet and prefer light yet hearty meals.
1
Mix the egg with the separated whites, add salt, add milk, and pour the mixture into a well-heated non-stick pan. Fry the pancake on both sides until cooked.
- Chicken egg: 1 piece
- Egg white: 3 pieces
- Salt: to taste
- Milk: 20 ml
2
Chop the mushrooms finely and fry until golden, boil the chicken breasts.
- Fresh button mushrooms: 3 pieces
- Chicken breast fillet: 50 g
3
Cool the ready 'pancake', spread with cottage cheese, sprinkle with herbs, add fried mushrooms and finely chopped chicken fillet; season with pepper.
- Soft fat-free curd cheese: 50 g
- Celery: 10 g
- Dill: 10 g
- Fresh button mushrooms: 3 pieces
- Chicken breast fillet: 50 g
- Ground black pepper: to taste
4
Roll it up and put it in the refrigerator.
