The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which are available to taste in the Hôpitaux Robert Schuman‘s restaurants.
Today, our team offers you its recipe for a chicken and peanut burger breaded with Curly:
Ingredients:
4 burger buns, salad, raw vegetables
For the burger :
- 4 chicken cutlets
- 250 g peanut butter
- 8 slices of cheese
- 50g egg whites for the stuffing
- 150g egg whites for the breadcrumbs
- 50 cl single cream
- Salt, pepper, flour, curly, breadcrumbs
Steps:
- Open half the chicken cutlets and flatten them.
- Mix the remaining poultry with the cream, egg whites and half the peanut butter.
- Place the chicken fillets on cling film, spread the stuffing over them, cover with the sliced cheese and then the remaining peanut butter.
- Roll up to form a ballotine.
- Cook in a steam oven or bain-marie using a probe to 74° C through.
- Leave to cool, then cut into slices of around 2 cm.
- Bread the slices in a mixture of breadcrumbs and crushed curly.
- Deep fry for 2 minutes at 160°.
- Assemble the burger with the buns: sauce, chicken and raw vegetables.
Enjoy your meal!
Autism Awareness Week (March 27 – April 2, 2023): Santé Services (through its division “MedHospitality”), in collaboration with the Hôpitaux Robert Schuman, is launching an in-house action aimed at employees by offering a homemade sugar pie for sale.
50% of the sale price will be donated to associations supporting families of autistic children in Luxembourg.
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which are available to taste in the Hôpitaux Robert Schuman‘s restaurants.
Today, our team offers you its recipe for a chicken and peanut burger breaded with Curly:
Ingredients:
4 burger buns, salad, raw vegetables
For the burger :
- 4 chicken cutlets
- 250 g peanut butter
- 8 slices of cheese
- 50g egg whites for the stuffing
- 150g egg whites for the breadcrumbs
- 50 cl single cream
- Salt, pepper, flour, curly, breadcrumbs
Steps:
- Open half the chicken cutlets and flatten them.
- Mix the remaining poultry with the cream, egg whites and half the peanut butter.
- Place the chicken fillets on cling film, spread the stuffing over them, cover with the sliced cheese and then the remaining peanut butter.
- Roll up to form a ballotine.
- Cook in a steam oven or bain-marie using a probe to 74° C through.
- Leave to cool, then cut into slices of around 2 cm.
- Bread the slices in a mixture of breadcrumbs and crushed curly.
- Deep fry for 2 minutes at 160°.
- Assemble the burger with the buns: sauce, chicken and raw vegetables.
Enjoy your meal!
- Vanilla Bavarian heart with white chocolate icing
- Chocolate love sphere with chocolate-raspberry mousse
- +352 621 746 038
- service.communication@santeservices.lu
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which are available to taste in the Hôpitaux Robert Schuman‘s restaurants.
Today, our team offers you its recipe for a chicken and peanut burger breaded with Curly:
Ingredients:
4 burger buns, salad, raw vegetables
For the burger :
- 4 chicken cutlets
- 250 g peanut butter
- 8 slices of cheese
- 50g egg whites for the stuffing
- 150g egg whites for the breadcrumbs
- 50 cl single cream
- Salt, pepper, flour, curly, breadcrumbs
Steps:
- Open half the chicken cutlets and flatten them.
- Mix the remaining poultry with the cream, egg whites and half the peanut butter.
- Place the chicken fillets on cling film, spread the stuffing over them, cover with the sliced cheese and then the remaining peanut butter.
- Roll up to form a ballotine.
- Cook in a steam oven or bain-marie using a probe to 74° C through.
- Leave to cool, then cut into slices of around 2 cm.
- Bread the slices in a mixture of breadcrumbs and crushed curly.
- Deep fry for 2 minutes at 160°.
- Assemble the burger with the buns: sauce, chicken and raw vegetables.
Enjoy your meal!
- 4 whole eggs
- 4 egg yolks
- 500g Linguine (or long pastry)
- 300g Guanciale
- 150g pecorino cheese
Steps:
- Lightly grease an ovenproof dish.
- Salt the bottom of the dish and place a whole egg in it. Cook for 45 min at 63°.
- Cook the pasta al dente in salted water.
- Place 4 egg yolks, smoked salt and pepper (or conventional salt) in a siphon. Add a cartridge of CO2, shake well and set aside in a cool place.
- Fry strips of Guanciale in a frying pan. Once the pasta is cooked, throw it into the pan with the Guanciale and finish cooking with a spoonful of cooking water.
Arrange the pasta and Guanciale strips in a soup plate. Add the tips of the egg yolk siphon (shake the siphon well before using it upside down). Finish with the perfect egg and shavings of Pecorino cheese, as everyone likes!
Enjoy your meal!
This week, Santé Services invites you to taste the goat-honey burger:
- Rustic gourmet bun
- Minced beef steak
- Goat log
- Sweet honey
- Red onions
- Candied tomatoes
- Spinach shoots
- Tuesday and Thursday in front of the Kirchberg Hospital
- Monday and Wednesday at the ZithaKlinik
- Friday at the Technoport Foetz
The Food Truck is available for rent, please contact us for more information!