Pechuga de pavo rebozada con salsa de vino

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Pechuga de pavo rebozada con salsa de vino. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pechuga de pavo rebozada con salsa de vino is one of the most well liked of recent trending foods in the world. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They are fine and they look wonderful. Pechuga de pavo rebozada con salsa de vino is something which I have loved my whole life.

Many things affect the quality of taste from Pechuga de pavo rebozada con salsa de vino, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pavo rebozada con salsa de vino delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pavo rebozada con salsa de vino is 3 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pavo rebozada con salsa de vino estimated approx 30 minutos.

To get started with this recipe, we must first prepare a few components. You can have Pechuga de pavo rebozada con salsa de vino using 11 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Pechuga de pavo rebozada con salsa de vino:

1. Para la salsa
2. 50 ml vino Oporto
3. 50 ml brandy
4. 50 ml nata
5. 1 cucharadita maicena
6. Para las pechugas
7. 3 filetes pechuga de pavo finas
8. 2 huevos para rebozar
9. Harina para rebozar
10. Aceite sal pimienta
11. 1 manzana golden

Instructions to make to make Pechuga de pavo rebozada con salsa de vino

1. Ponemos en un cazo a reducir al fuego el vino el brandy y la nata, si queremos buscar un punto de espesor disolvemos la cucharadita de maicena en un poquito de agua y la vamos añadiendo poco a poco hasta conseguir el espesor deseado
2. Pelamos la manzana y cortamos en trozos generosos, salteamos en una sartén con un chorrito de aceite
3. Salpimentamos los filetes de pechuga, los pasamos por harina y huevo cocinamos en una sartén con aceite, ya lo tendremos todo listo para emplatar

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