{"id":198902,"title":"Ku\u0159ec\u00ed \u0159\u00edzky v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:46:20+01:00","plain":"Ku\u0159ec\u00ed prsn\u00ed \u0159\u00edzky obalen\u00e9 v mouce, vejci a strouhance, pot\u0159en\u00e9 olejem a pe\u010den\u00e9 12 minut p\u0159i 200 \u00b0C: zlatav\u00e1 k\u016frka bez sma\u017een\u00ed v olejov\u00e9 l\u00e1zni.\n\n\n\nK\u016frka k\u0159upe, drobe\u010dky strouhanky padaj\u00ed na tal\u00ed\u0159 a maso pod n\u00ed z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e9. Ku\u0159e v trojobalu je jedn\u00edm z recept\u016f, u kter\u00fdch horkovzdu\u0161n\u00e1 frit\u00e9za nab\u00edz\u00ed v\u00edc ne\u017e jen kompromis: 12 minut p\u0159i 200 \u00b0C, \u010dty\u0159i l\u017e\u00edce oleje nanesen\u00e9 ma\u0161lova\u010dkou a \u017e\u00e1dn\u00fd litr oleje, kter\u00fd byste pak museli p\u0159ecedit. Paprika dod\u00e1 jantarovou barvu, strouhanka se postar\u00e1 o zbytek.\n\n\n\nV men\u0161\u00edm proveden\u00ed a pro d\u011bti: nugetky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je ku\u0159e v trojobalu?\n\n\n\nObalov\u00e1n\u00ed ve strouhance vytvo\u0159\u00ed na potravin\u011b k\u0159upavou k\u016frku. Sta\u010d\u00ed t\u0159i hlubok\u00e9 tal\u00ed\u0159e: ochucen\u00e1 mouka, roz\u0161lehan\u00e9 vejce a zlatav\u00e1 strouhanka. Mouka pohlt\u00ed vlhkost z povrchu, vejce v\u0161e spoj\u00ed a strouhanka vytvo\u0159\u00ed k\u016frku. Ka\u017ed\u00e1 vrstva dr\u017e\u00ed jen tehdy, pokud jste spr\u00e1vn\u011b nanesli tu p\u0159edchoz\u00ed.\n\n\n\nHork\u00fd vzduch v ko\u0161i vysu\u0161uje povrch, zpev\u0148uje obal a op\u00e9k\u00e1 strouhanku dozlatova. Proto\u017ee kousky nejsou pono\u0159en\u00e9 v oleji, pot\u0159en\u00ed olejem nen\u00ed \u017e\u00e1dn\u00e1 mali\u010dkost: bez n\u011bj z\u016fstane strouhanka bled\u00e1 a mou\u010dnat\u00e1. Pr\u00e1v\u011b v tom je rozd\u00edl mezi ku\u0159etem v trojobalu a ku\u0159etem popr\u00e1\u0161en\u00fdm moukou.\n\n\n\nStejn\u00fd trojobal na jin\u00e9 surovin\u011b: ryba v trojobalu z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na ku\u0159e v trojobalu\n\n\n\n400 g ku\u0159ec\u00edch prsn\u00edch \u0159\u00edzk\u016f nakr\u00e1jen\u00fdch na stejn\u011b velk\u00e9 kousky, 50 g mouky, 2 vejce, 120 g zlatav\u00e9 strouhanky a 4 l\u017e\u00edce olivov\u00e9ho oleje. L\u017e\u00edce mlet\u00e9 papriky, dv\u011b \u0161petky soli, jedno oto\u010den\u00ed ml\u00fdnkem na pep\u0159 a l\u017e\u00edce su\u0161en\u00e9ho mlet\u00e9ho \u010desneku, pokud ho m\u00e1te.\n\n\n\nKo\u0159en\u00ed pat\u0159\u00ed do mouky, ne do strouhanky. P\u0159i 200 \u00b0C se ko\u0159en\u00ed na povrchu sp\u00e1l\u00ed d\u0159\u00edv, ne\u017e se maso prope\u010de. V mouce ho chr\u00e1n\u00ed dal\u0161\u00ed dv\u011b vrstvy.\n\n\n\nZlatav\u00e1 strouhanka vytvo\u0159\u00ed hutn\u011bj\u0161\u00ed k\u016frku. Panko dod\u00e1 vzdu\u0161n\u011bj\u0161\u00ed k\u0159upavost a dom\u00e1c\u00ed univerz\u00e1ln\u00ed strouhanka hrub\u0161\u00ed strukturu. Pro leh\u010d\u00ed obal p\u0159idejte do mouky 3 a\u017e 5 g pr\u00e1\u0161ku do pe\u010diva.\n\n\n\nBez trojobalu a s kost\u00ed: ku\u0159ec\u00ed stehno z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPraktick\u00e9 rady k p\u0159\u00edprav\u011b\n\n\n\nKu\u0159e p\u0159ed obalov\u00e1n\u00edm osu\u0161te a strouhanku pevn\u011b p\u0159itiskn\u011bte. Deset minut v lednici po obalen\u00ed zpevn\u00ed k\u016frku a zabr\u00e1n\u00ed jej\u00edmu odpad\u00e1v\u00e1n\u00ed p\u0159i ot\u00e1\u010den\u00ed. Stejn\u00fd postup se pou\u017e\u00edv\u00e1 i u ku\u0159ec\u00edch strips\u016f.\n\n\n\nDo ko\u0161e pat\u0159\u00ed jen jedna vrstva, kousky se nesm\u011bj\u00ed p\u0159ekr\u00fdvat. U 400 g to ve v\u011bt\u0161in\u011b p\u0159\u00edstroj\u016f znamen\u00e1 dv\u011b v\u00e1rky. P\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C. Toto pravidlo plat\u00ed pro ve\u0161ker\u00e9 ku\u0159ec\u00ed maso p\u0159ipravovan\u00e9 v ko\u0161i, v\u010detn\u011b p\u0159\u00edrodn\u00edch ku\u0159ec\u00edch prsou.\n\n\n\nDoba p\u0159\u00edpravy z\u00e1vis\u00ed na velikosti a tvaru: 10 a\u017e 12 minut pro \u0159\u00edzek siln\u00fd 1,5 cm, 14 a\u017e 16 minut pro cel\u00fd prsn\u00ed \u0159\u00edzek, 8 a\u017e 10 minut pro tenk\u00e9 prou\u017eky. Cordon bleu se pe\u010de p\u0159i 190 \u00b0C po dobu 14 a\u017e 16 minut. Dal\u0161\u00ed mo\u017enosti najdete v tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nV polovin\u011b pe\u010den\u00ed kousky opatrn\u011b oto\u010dte, ko\u0161em net\u0159este. Prope\u010den\u00ed zkontrolujte rozkrojen\u00edm jednoho kousku: uvnit\u0159 u\u017e nesm\u00ed b\u00fdt r\u016f\u017eov\u00fd a teplota ve st\u0159edu m\u00e1 dosahovat 75 \u00b0C. Pokud je maso je\u0161t\u011b nar\u016f\u017eov\u011bl\u00e9, prodlu\u017ete pe\u010den\u00ed o 3 minuty.\n\n\n\nKupovan\u00e9 mra\u017een\u00e9 obalovan\u00e9 ku\u0159e se p\u0159ipravuje 10 a\u017e 14 minut p\u0159i 200 \u00b0C bez rozmrazov\u00e1n\u00ed. Zbytky oh\u0159\u00edvejte 4 a\u017e 5 minut p\u0159i 180 \u00b0C. Syrov\u00e9 obalen\u00e9 kousky nechte 2 hodiny zmrazit rozlo\u017een\u00e9 na plechu, potom je p\u0159endejte do s\u00e1\u010dku a skladujte v mraz\u00e1ku a\u017e 3 m\u011bs\u00edce.\n\n\n\nS \u010d\u00edm ku\u0159e pod\u00e1vat\n\n\n\nPod\u00e1vejte hork\u00e9, k\u016frka b\u011bhem n\u011bkolika minut ztr\u00e1c\u00ed k\u0159upavost. P\u0159idejte majon\u00e9zu, ke\u010dup nebo majon\u00e9zu se srirachou, pokud m\u00e1te chu\u0165 na n\u011bco pikantn\u011bj\u0161\u00edho.\n\n\n\nP\u0159\u00edloha, kterou p\u0159iprav\u00edte ve stejn\u00e9m ko\u0161i: mra\u017een\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nJako p\u0159\u00edlohu pod\u00e1vejte japonsk\u00fd zeln\u00fd sal\u00e1t nebo bat\u00e1tov\u00e9 hranolky. Pokud v\u00e1s zaj\u00edm\u00e1 japonsk\u00e9 obalov\u00e1n\u00ed, ku\u0159e katsu rozv\u00edj\u00ed stejn\u00fd n\u00e1pad je\u0161t\u011b d\u00e1l, se strouhankou panko a om\u00e1\u010dkou tonkatsu.\n\n\n\n\n\n\tObalovan\u00e9 ku\u0159e z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKu\u0159e400 g ku\u0159ec\u00edch prsn\u00edch \u0159\u00edzk\u016f4 l\u017e\u00edce olivov\u00e9ho olejeTrojobal50 g hladk\u00e9 mouky1 l\u017e\u00edce mlet\u00e9 papriky1 l\u017e\u00edce su\u0161en\u00e9ho mlet\u00e9ho \u010desneku (voliteln\u00e9)2 \u0161petky soli1 oto\u010den\u00ed ml\u00fdnkem \u010dern\u00e9ho pep\u0159e2 vejce120 g zlatav\u00e9 strouhanky\t\n\t\n\t\tP\u0159\u00edpravaKu\u0159ec\u00ed prsn\u00ed \u0159\u00edzky nakr\u00e1jejte na stejn\u011b velk\u00e9 kousky.V hlubok\u00e9m tal\u00ed\u0159i sm\u00edchejte mouku, mletou papriku, su\u0161en\u00fd mlet\u00fd \u010desnek, s\u016fl a pep\u0159.Ve druh\u00e9m hlubok\u00e9m tal\u00ed\u0159i roz\u0161lehejte vejce vidli\u010dkou.Do t\u0159et\u00edho hlubok\u00e9ho tal\u00ed\u0159e nasypte strouhanku.Ka\u017ed\u00fd kousek ku\u0159ete obalte v ochucen\u00e9 mouce, pot\u00e9 v roz\u0161lehan\u00e9m vejci a nakonec ze v\u0161ech stran ve strouhance.Obalen\u00e9 kousky pot\u0159ete ma\u0161lova\u010dkou olivov\u00fdm olejem (nebo je post\u0159\u00edkejte olejem v rozpra\u0161ova\u010di).Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C (doporu\u010deno). Kousky rozlo\u017ete do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nep\u0159ekr\u00fdvaly.Pe\u010dte 12 minut p\u0159i 200 \u00b0C a v polovin\u011b pe\u010den\u00ed kousky obra\u0165te.Rozkrojen\u00edm jednoho kousku zkontrolujte prope\u010den\u00ed: maso mus\u00ed b\u00fdt b\u00edl\u00e9 i uprost\u0159ed (nebo m\u00edt uvnit\u0159 75 \u00b0C). Pokud je st\u0159ed je\u0161t\u011b nar\u016f\u017eov\u011bl\u00fd, prodlu\u017ete pe\u010den\u00ed o 3 minuty.Dokon\u010den\u00edKousky nechte chvilku odpo\u010dinout mimo ko\u0161 a pot\u00e9 pod\u00e1vejte tepl\u00e9 (s majon\u00e9zou, ke\u010dupem nebo om\u00e1\u010dkou podle va\u0161eho v\u00fdb\u011bru).\t\n\t\n\t\tTipy\n\nPou\u017eijte metodu 3 tal\u00ed\u0159\u016f (mouka \u2192 vejce \u2192 strouhanka): mouka vysu\u0161\u00ed povrch, vejce poslou\u017e\u00ed jako pojivo a strouhanka vytvo\u0159\u00ed k\u016frku. Ko\u0159en\u00ed p\u0159idejte do mouky, nikoli do strouhanky, aby se p\u0159i 200 \u00b0C nep\u0159ip\u00e1lilo.\nPot\u0159en\u00ed olejem je nezbytn\u00e9: bez tuku strouhanka v horkovzdu\u0161n\u00e9 frit\u00e9ze \u0161patn\u011b zl\u00e1tne.\nPe\u010dte v jedn\u00e9 vrstv\u011b tak, aby se kousky nep\u0159ekr\u00fdvaly. U 400 g po\u010d\u00edtejte \u010dasto se 2 v\u00e1rkami.\nKr\u00e1jejte kousky stejn\u00e9 velikosti\/tlou\u0161\u0165ky, aby se rovnom\u011brn\u011b propekly.\nKontrola prope\u010den\u00ed: maso mus\u00ed b\u00fdt uprost\u0159ed b\u00edl\u00e9 nebo m\u00edt uvnit\u0159 75 \u00b0C. V p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte 3 minuty a znovu zkontrolujte.\nVoliteln\u011b: obalen\u00e9 kousky dejte p\u0159ed pe\u010den\u00edm na 10 minut do lednice, aby trojobal l\u00e9pe dr\u017eel (lze p\u0159ipravit a\u017e 24 h p\u0159edem).\nOh\u0159\u00edv\u00e1n\u00ed: 4\u20135 min p\u0159i 180 \u00b0C v horkovzdu\u0161n\u00e9 frit\u00e9ze (v mikrovlnn\u00e9 troub\u011b trojobal zm\u011bkne).\nMra\u017een\u00ed: syrov\u00e9 obalen\u00e9 kousky nechte 2 h zmrazit na plechu, pot\u00e9 je p\u0159endejte do s\u00e1\u010dku (3 m\u011bs\u00edce), pe\u010dte bez rozmrazov\u00e1n\u00ed.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198902"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198902\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165415"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}