{"id":3930,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-backhendl\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijski-backhendl","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-backhendl\/","title":{"rendered":"Austrijski Backhendl"},"content":{"rendered":"\n<style>\n#recipe-sr-backhendl{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-eyebrow{color:#000}#recipe-sr-backhendl .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-backhendl .gj-h1 .gj-serif,#recipe-sr-backhendl .gj-sec .gj-serif,#recipe-sr-backhendl .gj-steps>li::before,#recipe-sr-backhendl .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-backhendl .gj-sec::after,#recipe-sr-backhendl .gj-stage::after,#recipe-sr-backhendl .gj-prose h3::before{background:#999}#recipe-sr-backhendl .gj-stage,#recipe-sr-backhendl .gj-step-x .gj-cue{color:#000}#recipe-sr-backhendl .gj-pull{border-left-color:#000;color:#000}#recipe-sr-backhendl .gj-rail,#recipe-sr-backhendl .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-backhendl .gj-rail-t,#recipe-sr-backhendl .gj-rail-stop b,#recipe-sr-backhendl .gj-close .gj-serif{color:#000}#recipe-sr-backhendl .gj-rail-stop span,#recipe-sr-backhendl .gj-rail-sum,#recipe-sr-backhendl .gj-close p{color:#222}#recipe-sr-backhendl .gj-rail-sum{border-top-color:#ccc}#recipe-sr-backhendl .gj-rail-track::before{background:#999}#recipe-sr-backhendl .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-backhendl .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-backhendl .gj-ing-group,#recipe-sr-backhendl .gj-steps>li,#recipe-sr-backhendl .gj-rail,#recipe-sr-backhendl .gj-close,#recipe-sr-backhendl .gj-nutri-row,#recipe-sr-backhendl .gj-fact{break-inside:avoid}#recipe-sr-backhendl .gj-sec h2,#recipe-sr-backhendl .gj-stage{break-after:avoid}#recipe-sr-backhendl .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-backhendl\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Backhendl<\/b> u hrskavim prezlama <span class=\"gj-serif\">sa krompir salatom<\/span><\/h2>\n<p class=\"gj-sub\">Komadi piletine se ravnomerno za\u010dinjavaju, obla\u017eu bra\u0161nom, jajima i finim prezlama, zatim pr\u017ee do zlatne korice i bezbedne temperature u sredini.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>1 sat 25 min<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">4 porcije<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">40 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 940 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Backhendl-1.webp\" alt=\"\u0160irok tanjir Backhendla sa pohovanim komadima piletine, limunom, per\u0161unom i krompir salatom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar pokazuje nekoliko zlatno pr\u017eenih komada piletine, kri\u0161ke limuna i odvojenu \u010diniju krompir salate.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Backhendl recept za hrskavu koricu bez te\u017eine<\/h2><\/div>\n<div class=\"gj-intro\"><p>Backhendl je austrijsko jelo od piletine u prezlama, pr\u017eene do duboko zlatne korice. Klasi\u010dno se priprema od komada pileta, ne samo od filea, pa tanjir mo\u017ee sadr\u017eati batak, karabatak, krilo i deo grudi. Kost i razli\u010dite debljine zahtevaju pa\u017eljivo upravljanje temperaturom ulja. Cilj nije tamna korica pre nego \u0161to se meso skuva, ve\u0107 ravnomerno pr\u017eenje pri kojem prezle ostaju suve i hrskave, a unutra\u0161njost dosti\u017ee bezbednih najmanje 74 \u00b0C bez isu\u0161ivanja. Ovaj Backhendl recept prati svaki komad termometrom, umesto jednim zajedni\u010dkim vremenom pr\u017eenja.<\/p><p class=\"gj-pull\">Korica ostaje suva kada piletina odmara na re\u0161etki, a ne na ravnom papiru punom pare.<\/p><p>Fotografije prikazuju nekoliko odvojenih komada piletine sa ujedna\u010denom zlatnom povr\u0161inom, na svetlom tanjiru sa kri\u0161kama limuna i per\u0161unom. Sa strane je \u010dinija krompir salate sa tankim kolutovima krompira, lukom i zelenim biljem. Omota\u010d nema velike grube pahuljice; izgleda fino, kompaktno i blago talasasto, \u0161to odgovara obi\u010dnim suvim prezlama. Komadi nisu prekriveni sosom. Limun se cedi tek pred jelo, jer ranije dodata kiselina brzo omek\u0161ava koricu.<\/p><p>Trostruki omota\u010d radi samo kada je povr\u0161ina piletine suva. Bra\u0161no upija preostalu vlagu, jaje stvara lepljiv sloj, a prezle daju zavr\u0161nu teksturu. Vi\u0161ak svakog sloja mora da se otrese. Debeo, neravan omota\u010d puca i upija vi\u0161e ulja. Prezle se pritisnu vrlo blago, dovoljno da prijanjaju, ali ne toliko da postanu tvrda ljuska. Panirani komadi odmaraju deset minuta na re\u0161etki; kratka pauza poma\u017ee slojevima da se pove\u017eu.<\/p><p>Pr\u017eenje se odvija u dubokom, \u0161irokom loncu sa najmanje pet centimetara ulja. Po\u010detna temperatura od 170 \u00b0C pada kada piletina u\u0111e, zatim se odr\u017eava izme\u0111u 160 i 170 \u00b0C. Previ\u0161e komada odjednom hladi ulje i stvara mastan omota\u010d. Grudi se kuvaju kra\u0107e od bataka i karabataka, pa se komadi dodaju u turama ili vade prema unutra\u0161njoj temperaturi. Piletina se ne ispira pre pripreme; su\u0161enje papirnim ubrusima dovoljno je i bezbednije za radnu povr\u0161inu.<\/p><p>Krompir salata prati piletinu toplom ili mlakom kiselo\u0161\u0107u. Vo\u0161tani krompir se kuva u ljusci, se\u010de dok je jo\u0161 topao i preliva toplim bujonom, sir\u0107etom, senfom i lukom. Krompir upija deo preliva i postaje sjajan, bez te\u0161kog majoneza. Bundevino ulje mo\u017ee da da tamnozelene tragove kao na fotografijama, ali se dodaje u umerenoj koli\u010dini. Backhendl se iznosi odmah, na re\u0161etki oce\u0111en umesto polo\u017een na papir koji zadr\u017eava paru. Recept daje \u010detiri obilne porcije.<\/p><p>Ulje se izme\u0111u tura \u010disti od slobodnih mrvica finom metalnom cediljkom. Ostavljen talog brzo tamni i daje slede\u0107im komadima gorak ukus pre nego \u0161to meso bude skuvano. Nakon zavr\u0161etka ulje se potpuno hladi van doma\u0161aja dece i ku\u0107nih ljubimaca, zatim se procedi ili odla\u017ee prema lokalnim pravilima; ne sipa se u odvod. Krompir salata mo\u017ee da bude gotova pre po\u010detka pr\u017eenja, ali se bundevino ulje i vla\u0161ac dodaju poslednji. Tako poslednja faza kuvanja ostaje usmerena na temperaturu piletine i suvu koricu.<\/p><p>Veli\u010dina komada treba da bude ujedna\u010dena unutar svake ture. Mali vrh krila ne pr\u017ei se zajedno sa velikim karabatakom bez ranijeg va\u0111enja. Zapisivanje vremena prve ture poma\u017ee slede\u0107oj, ali termometar ostaje zavr\u0161na provera, naro\u010dito kod delova uz kost gde boja soka nije pouzdan pokazatelj. Takav rad \u010duva ujedna\u010denost svake porcije.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Paniranje i temperatura \u2014 \u010detiri kontrole<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Krompir se kuva, a komadi piletine se su\u0161e i ravnomerno za\u010dinjavaju.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Piletina prolazi kroz bra\u0161no, jaja i fine prezle, zatim kratko odmara.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Ulje se dr\u017ei izme\u0111u 160 i 170 \u00b0C, a komadi se pr\u017ee u malim turama.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:20<\/b><span>Meso dosti\u017ee 74 \u00b0C, cedi se na re\u0161etki i odmah ide uz salatu.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Backhendl koristi komade piletine sa kostima, ravnomerno za\u010dinjene i oblo\u017eene bra\u0161nom, umu\u0107enim jajima i finim prezlama. Panirani komadi kratko odmaraju, zatim se pr\u017ee u dubokom ulju \u010dija temperatura ostaje izme\u0111u 160 i 170 \u00b0C. Svaki deo se vadi kada sredina dostigne najmanje 74 \u00b0C. Re\u0161etka \u010duva koricu od pare. Krompir salata se priprema od toplog vo\u0161tanog krompira, luka, bujona, sir\u0107eta, senfa i ulja, pa ostaje sjajna i kiselkasta bez majoneza. Limun se dodaje tek pri serviranju.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za piletinu<\/h3><ul><li><b>1,6 kg pileta u komadima<\/b> \u2014 <em>grudi prepolovljene, bataci, karabataci i krila<\/em><\/li><li><b>12 g soli<\/b> \u2014 <em>za piletinu<\/em><\/li><li><b>\u00bd ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><li><b>150 g p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>za prvi sloj<\/em><\/li><li><b>3 jaja<\/b> \u2014 <em>umu\u0107ena sa mlekom<\/em><\/li><li><b>50 ml punomasnog mleka<\/b> \u2014 <em>za jaja<\/em><\/li><li><b>250 g finih prezli<\/b> \u2014 <em>bez dodatnih za\u010dina<\/em><\/li><li><b>1,5 l neutralnog ulja<\/b> \u2014 <em>za pr\u017eenje; ra\u010duna se pribli\u017eno 120 g apsorbovanog<\/em><\/li><li><b>2 limuna<\/b> \u2014 <em>ise\u010dena na kri\u0161ke<\/em><\/li><li><b>15 g per\u0161una<\/b> \u2014 <em>za serviranje<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za krompir salatu<\/h3><ul><li><b>800 g vo\u0161tanog krompira<\/b> \u2014 <em>kuvanog u ljusci<\/em><\/li><li><b>120 g crnog luka<\/b> \u2014 <em>vrlo tanko se\u010denog<\/em><\/li><li><b>150 ml toplog gove\u0111eg ili povrtnog bujona<\/b> \u2014 <em>za preliv<\/em><\/li><li><b>60 ml jabukovog sir\u0107eta<\/b> \u2014 <em>za kiselost<\/em><\/li><li><b>50 ml neutralnog ulja<\/b> \u2014 <em>za salatu<\/em><\/li><li><b>20 ml bundevinog ulja<\/b> \u2014 <em>za zavr\u0161etak<\/em><\/li><li><b>10 g blagog senfa<\/b> \u2014 <em>za vezivanje preliva<\/em><\/li><li><b>6 g soli<\/b> \u2014 <em>za salatu<\/em><\/li><li><b>\u00bc ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>za salatu<\/em><\/li><li><b>10 g vla\u0161ca<\/b> \u2014 <em>sitno seckanog<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Recept sadr\u017ei gluten, jaja, mleko i senf; bujon mo\u017ee sadr\u017eati celer. Ulje od kikirikija ne treba koristiti kada postoji rizik od alergije. Piletina se ne ispira, a pribor koji je dodirivao sirovo meso pere se pre daljeg rada.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Krompir salata<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte krompir<\/p><p class=\"gj-step-x\">Krompir stavite u hladnu vodu i kuvajte 20\u201325 minuta, dok no\u017e lako prolazi kroz sredinu. Ocedite, olju\u0161tite dok je topao i isecite na tanke kolutove.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite topli preliv<\/p><p class=\"gj-step-x\">Pome\u0161ajte topli bujon, sir\u0107e, neutralno ulje, senf, 6 g soli i biber. Prelijte krompir i luk, pa\u017eljivo prome\u0161ajte i ostavite 20 minuta. Pred serviranje dodajte bundevino ulje i vla\u0161ac.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Paniranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Osu\u0161ite i za\u010dinite piletinu<\/p><p class=\"gj-step-x\">Komade piletine osu\u0161ite papirnim ubrusima; ne ispirajte ih. Ravnomerno utrljajte 12 g soli i biber, pa ostavite 10 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Postavite tri posude<\/p><p class=\"gj-step-x\">U prvu stavite bra\u0161no, u drugoj umutite jaja sa mlekom, a u tre\u0107u sipajte prezle. Svaki komad uvaljajte u bra\u0161no i otresite vi\u0161ak, provucite kroz jaja, zatim lagano oblo\u017eite prezlama.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite omota\u010d<\/p><p class=\"gj-step-x\">Panirane komade polo\u017eite na re\u0161etku 10 minuta. Povr\u0161ina treba da bude suva i ravnomerno pokrivena, bez debelih grudvi.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u017eenje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte ulje<\/p><p class=\"gj-step-x\">U dubokom \u0161irokom loncu zagrejte ulje na 170 \u00b0C. Nivo ulja treba da bude najmanje 5 cm, a lonac ne vi\u0161e od dve tre\u0107ine pun.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pr\u017eite u turama<\/p><p class=\"gj-step-x\">Pr\u017eite batake i karabatake 12\u201315 minuta, krila 8\u201310 minuta, a komade grudi 9\u201312 minuta, okre\u0107u\u0107i jednom. Odr\u017eavajte ulje izme\u0111u 160 i 170 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite bezbednu temperaturu<\/p><p class=\"gj-step-x\">Termometar umetnite u najdeblji deo bez dodirivanja kosti. Svaki komad mora dosti\u0107i najmanje 74 \u00b0C. Tamniji delovi mogu biti so\u010dniji oko 78\u201382 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite na re\u0161etki<\/p><p class=\"gj-step-x\">Izvadite piletinu na \u010distu re\u0161etku iznad pleha i ostavite 5 minuta. Ne pokrivajte. Poslu\u017eite sa krompir salatom, limunom i per\u0161unom.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Backhendl se slu\u017ei odmah, sa krompir salatom i kri\u0161kama limuna. Salata ostaje pored piletine, ne ispod nje, da para i preliv ne omek\u0161aju omota\u010d. Per\u0161un mo\u017ee da bude jestiv dodatak, ali ne treba da prekriva koricu.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Piletina se hladi u roku od dva sata i \u010duva do dva dana. Podgreva se na re\u0161etki u rerni na 190 \u00b0C 12\u201315 minuta, do najmanje 74 \u00b0C. Mikrotalasna pe\u0107nica omek\u0161ava prezle. Salata se \u010duva do dva dana u fri\u017eideru; pre slu\u017eenja kratko se temperira. Ve\u0107 pr\u017eena piletina mo\u017ee da se zamrzne do dva meseca.<\/p><h3>Varijacije i zamene<\/h3><p>Komadi bez kosti kuvaju se br\u017ee, ali daju manje so\u010dan rezultat. Prezle mogu da budu sitnije prosejane za posebno finu koricu. Pile\u0107a d\u017eigerica se ponekad panira zasebno, ali zahteva kra\u0107e pr\u017eenje i nije uklju\u010dena u ovaj recept. Zelena salata sa sir\u0107etom mo\u017ee da zameni krompir salatu.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Termometar za ulje i meso uklanja naga\u0111anje. Panirani komadi odmaraju pre pr\u017eenja. Gotova piletina se cedi na re\u0161etki bez pokrivanja.<\/p><h3>Potrebna oprema<\/h3><p>Dubok lonac sa te\u0161kim dnom, termometar za ulje, termometar za meso i \u010dista re\u0161etka najvi\u0161e uti\u010du na rezultat. Potrebne su jo\u0161 tri \u0161iroke posude za paniranje, kle\u0161ta i pleh ispod re\u0161etke.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 940 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 63 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 51 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 52 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1250 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> gluten, jaja, mleko i senf; mogu\u0107i celer u bujonu. Vrednosti su okvirna procena po 1 porcija piletine sa salatom, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Zlatna korica nastaje iz suvog mesa, tankog omota\u010da i ulja koje ne gubi temperaturu.<\/p><p>Backhendl je pouzdan kada se svaki komad prati zasebno. Paniranje ostaje lagano, ulje se vra\u0107a na radnu temperaturu izme\u0111u tura, a termometar potvr\u0111uje so\u010dnu i bezbednu sredinu pre nego \u0161to limun dotakne koricu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-backhendl\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Backhendl u hrskavim prezlama sa krompir salatom\",\n  \"description\": \"Austrijska piletina u klasi\u010dnom trostrukom omota\u010du od bra\u0161na, jaja i prezli, pr\u017eena u ulju do hrskave korice i poslu\u017eena sa krompir salatom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Backhendl-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Backhendl-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Backhendl-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Duboko pr\u017eenje\",\n  \"keywords\": \"Backhendl recept, austrijska pohovana piletina, piletina u prezlama, Backhendl sa krompir salatom\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT40M\",\n  \"totalTime\": \"PT1H25M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"940 kcal\",\n    \"carbohydrateContent\": \"63 g\",\n    \"proteinContent\": \"51 g\",\n    \"fatContent\": \"52 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"1250 mg\",\n    \"servingSize\": \"1 porcija piletine sa salatom\"\n  },\n  \"recipeIngredient\": [\n    \"1,6 kg pileta u komadima\",\n    \"12 g soli\",\n    \"\u00bd ka\u0161i\u010dice crnog bibera\",\n    \"150 g p\u0161eni\u010dnog bra\u0161na\",\n    \"3 jaja\",\n    \"50 ml punomasnog mleka\",\n    \"250 g finih prezli\",\n    \"1,5 l neutralnog ulja\",\n    \"2 limuna\",\n    \"15 g per\u0161una\",\n    \"800 g vo\u0161tanog krompira\",\n    \"120 g crnog luka\",\n    \"150 ml toplog gove\u0111eg ili povrtnog bujona\",\n    \"60 ml jabukovog sir\u0107eta\",\n    \"50 ml neutralnog ulja\",\n    \"20 ml bundevinog ulja\",\n    \"10 g blagog senfa\",\n    \"6 g soli\",\n    \"\u00bc ka\u0161i\u010dice crnog bibera\",\n    \"10 g vla\u0161ca\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Krompir salata\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte krompir\",\n          \"text\": \"Krompir stavite u hladnu vodu i kuvajte 20\u201325 minuta, dok no\u017e lako prolazi kroz sredinu. 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