The speaker, Heysel, shares a recipe for chicken pancakes. The recipe involves cooking boneless chicken breasts with garlic, oregano, and chicken consumption, then shredding the chicken and mixing it with eggs, mozzarella cheese, parsley, flour, black pepper, salt, and lemon zest. The mixture is then formed into pancakes, coated with breadcrumbs, and fried until golden brown. Heysel also shares tips for making the recipe, including using any part of the chicken, refrigerating the mixture for 30 minutes, and letting the breaded pancakes sit for 10 minutes before frying. The pancakes can be served with a variety of sauces, including a pepper sauce that Heysel recommends.
Here are the key facts extracted from the text:
1. The recipe is for chicken pancakes.
2. Two boneless chicken breasts are used in the recipe.
3. The chicken breasts can be cut into medium-sized pieces.
4. The recipe includes adding dry oregano, garlic, onion, chicken consumption, salt, and water to the chicken.
5. The chicken is cooked in the water until it is well-cooked and white.
6. The chicken is then shredded and mixed with eggs, mozzarella cheese, parsley, flour, black pepper, salt, oregano, lemon zest, and mayonnaise.
7. The mixture is then shaped into pancakes.
8. The pancakes are coated with breading or breadcrumbs.
9. The pancakes are refrigerated for 30 minutes before frying.
10. The pancakes are fried until they are golden brown and crispy on the outside.
11. The recipe can be made with leftover chicken.
12. The pancakes can be served with a pepper sauce.
13. The recipe is easy to make and can be prepared in 20 minutes.
14. Any part of the chicken can be used to make the recipe.
15. The pancakes can be made in different sizes, including balls and tortilla-sized pancakes.