Cooking capital-style schnitzel with a complex side dish. Technological process of preparation, rules for serving dishes from poultry fillets: natural cutlets; stuffed cutlets, Kiev cutlets, capital schnitzel
Shouldn't I get a separate tag "Soviet cuisine", eh? I know, I know that most of the dishes of this era are described in the famous Stalinist "Cookery", in an abbreviated version of "The Book of Tasty and Healthy Food", but nevertheless, there were also dishes invented, so to speak, after 1955. The same "Donbass Cutlets" - where are they described? Yes, and the hero of today's post was at one time very common in the Soviet public catering, in many restaurants he often had the position of a "dish on duty", and you know this "responsible post".
I met our hero in the time now called the "mid-eighties", having invited the girl to the "coolest" restaurant in Nikolaev, namely "Neptune". What kind of menu knowledge can a 17-year-old guy from the provinces have? Yes, no. However, I really wanted to throw dust in my eyes, because I made the choice based on the pathos of the name.Champagne, two hundred grams of cognac, two spring salad, and two ministerial schnitzels!
Only collectible champagne remained, 12-70 bottles - the waitress warned.
Sure, not a problem! Today the fleet is resting (I am wearing the uniform of a nautical school cadet and it makes me burst, but keep the style).
Oh yes! For the lady - fruit!
My tongue itched to add "And flowers." But from the stories of my comrades, I knew how much bouquets cost in restaurants, so my tongue was bitten in time.
This is how I learned that there is such a work of culinary art as ministerial schnitzel. Subsequently, I met him more than once under this name and as "schnitzel in the capital". Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes it was simply rolled in flour. Butter from the inside eventually disappeared somewhere, leaving no memories of itself, but the smell of rancid vegetable oil appeared. Often it was chicken breast, but even more often, it was incomprehensible chicken meat, possibly from a thigh, or even made up of several scraps of a well-beaten drumstick. However, this was already in the 90s - the era of Bush's legs and a total shortage of good food.
However, let's not talk about sad things, but we will cook schnitzel as it deserves it.
We need:
1. Chicken breasts 2 pcs.
2. Butter 20 gr.
3. Sliced \u200b\u200bloaf 200 gr.
4. Eggs 2 pcs.
5. Salt, ground black pepper.
Everything else in the photo is for a side dish that is not directly related to the main dish.
We beat the chicken breast with a hammer, turning it into a fairly thin layer of meat. Many chefs recommend doing this by wrapping the fillets in plastic wrap. But this is only in order not to litter the chicken around with fibers. Provided that you are not preparing 200 schnitzels "for Malanyin's wedding" and do not beat on the breast with all the foolishness, these subtleties can simply be neglected.
Salt and pepper the broken layer
Put a 10 gram piece of fresh butter in the middle
We wrap the meat layer with an "envelope"
Cut the bread into thin noodles (you can pre-freeze it in the freezer, so it will be easier to cut). Beat the eggs in a separate container, preparing the lezion. Dip the schnitzel into the lezion. Roll in sliced \u200b\u200bbread on all sides.
Fry the schnitzel in a skillet with butter. Serve to the table, accompanied by a "complex side dish" - mashed potatoes, thinly sliced \u200b\u200bcucumbers and radishes, certainly, as a sign of good Soviet style, green peas.
Compare the result with the document:
Technical and technological map No. 125320
Schnitzel in the capital
Recipe
Name of raw materials and products | Bookmark rate for 1 port. | |||
Unit | The weight | The weight |
||
Chicken breast (fillet) s / m | ||||
Wheat bread | ||||
Chicken egg | ||||
Butter | ||||
Semi-finished product weight, g | 148 | |||
Output of the finished dish, g | 130 /10 | |||
Technological process
The peeled chicken fillet is slightly beaten, moistened in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.
Requirements for registration, implementation and storage
Fillets are prepared as required and sold in portioned dishes immediately after cooking, butter is placed on the fillets.
Quality and safety indicators
Organoleptic characteristics of the dish Schnitzel in the capital must meet the following requirements:
Appearance | The meat is evenly fried, the color is golden even. The indicator of meat readiness is the release of colorless juice on the cut. |
Color | The crusts are golden, the color of the meat on the cut is white or grayish. |
Consistency | The crust is soft, the pulp is juicy, the meat does not disintegrate, it retains its shape. |
Taste and smell | Baked, roasted meat with a spice aroma. Moderately spicy, salty. No defamatory signs. |
Happened?
Oh yes! The indicator of meat readiness is the release of colorless juice on the cut.
That's it!
Wash your hands before eating!
Chicken schnitzel in the capitalrich in vitamins and minerals such as: vitamin B1 - 20.9%, vitamin B2 - 18.4%, choline - 19.2%, vitamin B5 - 20.2%, vitamin B6 - 16.1%, vitamin B12 - 16.6%, vitamin PP - 26.7%, potassium - 13.8%, phosphorus - 22.3%, iron - 12.5%, cobalt - 25%, manganese - 12.3%, copper - 11, 7%, selenium - 34.7%, zinc - 11.5%
Why is chicken schnitzel useful in the capital
- Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Selenium - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
You can see a complete guide to the most useful products in the appendix
now i have a chicken. Teach to cook !. Cooking. Recipes, cooking help and advice, holiday menus and hospitality, food choices. 2 chicken recipes: schnitzel and Kiev cutlets.
Hot meals. Cooking. Culinary recipes, help and advice on cooking, holiday menus and hospitality, potato selection. the casserole has already been said. additional savings in minced meat casserole - add chopped boiled eggs. very good by the way ...
2 chicken recipes: schnitzel and Kiev cutlets. How many according to the norm it was so much. The story of the "child of the blockade". This book describes the "petty cutlet deception" when a starving girl was sold human meat cutlets. my grandfather survived the blockade in ...
Teach to cook !. Cooking. Recipes, cooking help and advice, holiday menus and hospitality, food choices. Girls, maybe who knows the secret of making table cutlets and meatballs? Well, I do not like homemade and find a recipe for those ...
2 chicken recipes: schnitzel and Kiev cutlets. How to cook? Deep-fry the cutlets for 3-4 minutes, bring to readiness in the oven. Garnish the cutlets with French fries and boiled green peas seasoned with butter.
Chicken schnitzel in sesame. Hot meals. Cooking. Cooking recipes, help and advice for Chicken Schnitzel in Sesame. Once and for all, I take back my words about the dryness of chicken breast 2 chicken recipes: schnitzel and Kiev cutlets. How to cook?
2 chicken recipes: schnitzel and Kiev cutlets. How to cook? Still, the son practically does not eat cutlets and meatballs ... What delicious can you make from chicken or veal? Meat for the future: beef terrine and a can of pork - recipes.
Boiled chicken. What are the already boiled chicken dishes ??? The fact is that lately my family has been eating exclusively soups on chicken broth. Culinary recipes, help and advice on cooking, festive menu and reception, choice of products.
Recipes, cooking help and advice, holiday menus and hospitality, food choices. This amount is enough for a la chicken pilaf + chicken soup made from the bones of the same chicken with "Beef goulash and chicken in a slow cooker: recipes with photos."
2 chicken recipes: schnitzel and Kiev cutlets. How to cook? Salt the cutlets, moisten in a beaten egg, bread in breadcrumbs or a stale loaf grated on a grater, then moisten in an egg and again bread in breadcrumbs. Deep-fry the cutlets for 3-4 minutes ...
Recipe: Ministerial Chicken Cutlets. Announcements from the Cookbook. Cooking. Recipes, cooking help and advice, holiday menus and hospitality, food choices. 2 chicken recipes: schnitzel and Kiev cutlets.
2 chicken recipes: schnitzel and Kiev cutlets. How to cook cutlets in the oven? (Maybe it's just called something differently) I tried to do it - it turned out dry and not Oh, soybeans are so bad that they have to be cooked for a long time, tedious, but poetical ...
Delicious cutlets - how ?. Teach to cook !. Cooking. Recipes, cooking help and advice, holiday menus and hospitality, food choices. Check out other discussions: 2 Chicken Recipes: Schnitzel and Chicken Kiev.
The Kiev's cutlets. ... I find it difficult to choose a section. Cooking. Question about cutlets: 1, Someone knows good cooking where you can buy them :)) 2, And how to cook them at home? I need to buy a chicken. Separate breasts will not go, because it is necessary to cut off the breast with the bone from the carcass ...
Chicken cutlets. Teach to cook !. Cooking. Recipes, Cooking Help & Tips, Holiday Menu & Welcome Didn't find what you were looking for? Check out other discussions: 2 Chicken Recipes: Schnitzel and Chicken Kiev. How to cook?
CHICKEN IN BATTLE from TEFAL Cut two boiled chicken breasts into small pieces. Prepare the dough from two tablespoons of flour, two tablespoons of milk, two eggs with a few drops of 2 chicken recipes: schnitzel and Kiev cutlets.
2 chicken recipes: schnitzel and Kiev cutlets. Another important touch of Kiev cutlets and chicken schnitzel is breading: we give a detailed description of how to make it. vegetable oil 2 cups. egg 1 pc. white bread crumbs 2 tbsp spoons.
2 chicken recipes: schnitzel and Kiev cutlets. Another important touch of Kiev cutlets and chicken schnitzel is breading: we give a detailed description of how to make it. egg 1 pc. white bread crumbs 2 tbsp spoons. salt.
Cutlets are made from chicken, turkey, hazel grouse, partridge, black grouse and pheasant fillets. They can be natural and stuffed.
To prepare natural cutlets from treated and washed poultry, the skin is first removed from the loin of the carcass. Then they make cuts in the flaps, put the carcass on the back and, giving it a more stable position, cut off first the right and then the left fillet.
In chickens, the wing bone is cut off along with the fillet.
Each fillet consists of a large (outer) and small (inner). Cleaning begins with the separation of the small fillet from the large; tendons are removed from the inner fillet, and a fork bone is cut from the outer fillet. Then the wing bone is cleaned from meat and tendons and at the same time the thickened part is chopped off.
The peeled fillet, moistened with cold water, is placed on a table or board and the outer film is cut off with a sharp damp knife. After that, the large fillet is cut from the inside in the longitudinal direction, slightly unrolled and cut in two or three places of the tendon; then a small fillet is inserted into the incision, from which the tendons are previously removed, cover it with the expanded part of the large fillet and form a cutlet.
To prepare stuffed cutlets, the peeled fillet is trimmed lengthwise, deployed in both directions, and then slightly beaten with a hoe to a thickness of 2-3 mm and trimmed in two or three places of the tendon. On the formed cuts, so that there are no breakouts, thinly beaten pieces of meat, cut from small fillets, are applied. Put chilled minced meat in the middle of the prepared fillet, cover it with small fillets, which are previously beaten, and wrap the edges of the large fillet, giving the cutlet a rounded pear-like shape.
The cutlets are sprinkled with salt, moistened in a mixture of raw eggs with milk or water and breaded in bread crumbs.
Cutlets are breaded just before heat treatment. Cutlets stuffed with butter (in Kiev style) are breaded twice so that the oil does not leak out during frying. The formed cutlet is soaked in a raw egg and breaded in bread crumbs, then again soaked in an egg and sprinkled with bread crumbs. Kudentsov, N. D. Commodity research of food products [Text] / N.D. Kudentsov. - Rostov on Don: Phoenix, 2001 .-- p. 82
Semi-finished products are placed in one row on wooden or metal baking trays, lightly sprinkled with breadcrumbs, and stored in the cold.
The cutlet mass is most often prepared from the meat of chickens, turkeys, hazel grouses, black grouses, partridges, wood grouses and pheasants. The cutlet mass preparation scheme is shown in Fig. 6.
Figure: 6.
When making cutlet mass from poultry carcasses, fillet and pulp of legs are used, and from game carcasses (except for pheasant and partridge), only fillets are used. Pheasant and partridge legs can also be used to make cutlet mass, as they do not have a bitter taste. The skin is removed from the fillet and pulp of the legs and the meat is separated from the bones.
The prepared meat is passed through a meat grinder twice, combined with stale wheat bread previously soaked in milk (the crust is cut off from the bread and soaked in milk 30 minutes before use), salted and mixed thoroughly. In addition to bread and salt, ground hot pepper is added to the game cutlet mass. Then the cutlet mass is again passed through a meat grinder, butter is added to it, which is kneaded well before that, and thoroughly mixed again.
The composition of the cutlet mass: for 1 kg of meat - 250 g of wheat bread, 320-350 g of milk or cream, 30 g of butter, 20 g of salt, 0.1 g of ground pepper (the latter is put only in the cutlet mass of game).
Cutlets and meatballs are formed from the cutlet mass.
To check the quality, a test frying of one cutlet is carried out. If the consistency of the finished cutlet is very dense, then milk, cream, butter are added to the cutlet mass; on the contrary, if the consistency of the cutlet is too weak, add raw poultry or game.
Cooking cutlets from poultry fillets is always complicated by the loss of the material used due to heat treatment, removal of unnecessary elements. For example, consider several recipes for making poultry cutlets.
Natural cutlets
Ingredients: chicken hams - 2 pcs (500 g), white bread - 150 g, milk or cream - 1 glass (0.2 l), egg - 1 pc, butter - 3-4 tbsp. spoons, salt, bread crumbs (150 g), vegetable oil for frying - 100 g.
Wash the chicken, dry it and separate the meat from the bones. Soak white bread in milk. When the bread swells, squeeze it out. Grind chicken meat with soaked white bread in a meat grinder. Salt the minced meat, add melted butter, egg and stir the minced meat thoroughly.
Form small cutlets from the minced meat obtained, roll them in breadcrumbs and fry in butter or vegetable oil on both sides until tender.
Table 5. Ingredients
Quality requirements: the cutlets are evenly fried, the meat is homogeneous without lumps and bone residues, there should be no noticeable pieces of bread. The ground crackers should be evenly distributed over the cutlet mass.
The implementation period is 3 days.
Stuffed cutlets
Cooking poultry meat is no different from natural cutlets, the difference lies in the minced meat used.
Minced bread with raisins and apples
Cut the bread into small cubes and fry in butter. Saute onion, parsley and dill and combine with prepared bread, raisins, water, diced apples. Mix everything well and use for stuffing poultry.
Table 6. Ingredients
Minced meat with pistachios for stuffing chicken
Chicken meat, dry white bread, soaked in milk, mince, add pistachios (not crushed); salt, pepper and other spices to taste.
Table 7. Ingredients
Minced meat with bread and potatoes
Cut the bread into small cubes and fry in butter until golden brown. Fry chopped onions and diced potatoes in vegetable oil. Combine all prepared foods, add herbs, pour with melted butter and use for stuffing turkey and duck.
Table 8. Ingredients
Minced pork and tongue
Pass the chicken and pork meat through a meat grinder, add eggs, milk, salt and spices. Add diced boiled tongue to the minced meat.
Table 9. Ingredients
Quality requirements: the cutlet mass must be evenly fried, the minced meat is evenly distributed over the entire area of \u200b\u200bthe cutlet.
The implementation period is 3 days.
Schnitzel across the capital
Ingredients: chicken legs - 2 pcs (800 g), white bread - 200 g, butter - 80 g, salt, vegetable oil for frying - 100 g, tomatoes - 100 g, cucumbers - 200 g, canned fruits - 200 g.
Table 10. Ingredients
To prepare the breading, cut a part of the white loaf into thin strips about a centimeter thick and air dry.
Salt chicken fillet without wing pits to taste, moisten in pre-beaten eggs, bread in croutons prepared in advance from a loaf, and fry for 12-15 minutes in a hot skillet with butter at 160 ° C on both sides until golden brown. Then reduce heat and simmer until tender. Canned fruits (you can take any fruit at your discretion) cut into slices, leave the berries whole, pour over with syrup and simmer in a pan.
Cut the remaining slice of loaf without crusts into slices in the shape of a schnitzel and quickly fry in hot oil on both sides so that the butter does not have time to soak into the bread. When serving on a flat dish, place the crouton (toasted bread), then place the schnitzel on top of it, garnish with heated fruit and butter. Serve as a side dish with French fries or mashed potatoes, fresh vegetables, canned corn, or hot peas in oil. Garnish with sprigs of herbs and sliced \u200b\u200bcucumber.
Quality requirements: the cutlet mass is subject to uniform heat treatment, the fruits must retain their shape, the pieces of bread must retain their shape. Finished meat should taste tender.
The implementation period is 1 day.
The Kiev's cutlets
Ingredients: chicken, per cutlet - 500 g, garlic - 2 cloves, eggs - 2 pcs, butter - 80 g, bread crumbs - 200 g, flour - 300 g, vegetable oil - 200 g, salt, black pepper - to taste, spices (basil, Provencal herbs, any ready-made seasonings for chicken).
sandwich fish meat dish
Table 11. Ingredients
An important ingredient in the success of this dish is properly cut chicken fillets. First, remove the two chicken wing segments, leaving only one, the largest bone. Remove the skin, and lightly scrape the edge of the bone with a knife. That part of it, which will be the "handle" protruding outward. Then carefully, with a sharp thin knife, remove the fillet, separating along the ridge. Cut the fillet into two equal pieces. You should end up with two identical pieces of chicken fillet, each with a wing bone in it. Make a few notches on the fillet removed, cutting through the films and tendons so that the cutlets do not deform when frying. Beat off the meat lightly. Then salt it, put a piece of butter in the middle, pour over the juice squeezed out of half a lemon, sprinkle with finely chopped parsley. Roll the meat into a roll. In this case, the bone should protrude 2.5-3 centimeters from the cutlet. Then season the roll in flour, dip in a beaten egg and roll well in breadcrumbs. Refrigerate for 15 minutes. This is necessary so that the oil in the filling does not melt or leak out while the deep fat is being cooked. In a saucepan or a deep frying pan of a small diameter, heat the vegetable oil to 160 degrees and fry the cutlets on all sides, until a golden brown even crust is formed for 7 to 8 minutes. Remove the finished cutlets with a slotted spoon, put on a dish. Serve with fries and fresh vegetables. Wrap the edge of the seeds with a papillote made of ordinary paper napkin. To do this, fold the unfolded napkin in half along its entire length, then in half again, and make cuts with scissors on the bent side along the entire napkin, without cutting to the end of 1 - 1.5 centimeters.
With the resulting papillote, wrap the edge of the rib, secure it by bending the tip of the napkin inward, fluff it a little, giving the appearance of a flower. Such papillotes are made so that it is convenient to take by the edge of the bone, without getting your hands dirty with fat. Serve hot; when cutting the patty, oil should come out of the middle.
Hot poultry cutlets are served on a cupronickel platter on the festive table. It is customary to eat poultry dishes with a knife and fork. Quality requirements: appearance - fillet with golden brown crust, decorated with greens; consistency - soft, juicy with a crispy crust; color - meat - golden-ruddy, white on the cut, filling - dark gray; taste and smell - delicate, with the aroma peculiar to chicken. Terms of implementation - 2 hours.
Dancing from the stove to the computer !!!
Chicken meat without skin, removed from pitted thighs, or chicken breast fillet without breast and wing bones. Cut into portions, then straighten by beating the meat with a hammer.
Season with salt and pepper to taste, moisten in pre-beaten eggs, breaded in straws cut from stale white bread. To prepare the breading, cut a part of the white loaf into thin strips about a centimeter thick and air dry. Bread from the sides, dipping first in ice cream and then in bread.
Schnitzel can also be breaded in white breading White breading - stale wheat bread, without crusts, crushed by rubbing through a sieve with large cells. Coconut flakes, chopped almonds, and corn flakes are also used to prepare specialties. To make the breading stick better, the product is moistened in an egg-milk mixture - llezone (the word is borrowed from French and means "bond").
To prepare the lez-zone, the eggs are mixed with water or milk, salt and mixed well. The most common methods are simple or plain breading and double or double breading.
Fry for 12-15 minutes in a hot skillet with oil at 160 ° C on both sides until golden brown. Cut the remaining piece of loaf without crusts into slices in the shape of a schnitzel and quickly fry in hot oil on both sides so that the butter does not have time to absorb into the bread. When serving on a flat dish, place the crouton (toasted bread), then place the schnitzel on it, garnish with heated fruit and butter. Serve as a side dish with French fries or mashed potatoes, fresh vegetables, canned corn, or hot peas in oil. Garnish with sprigs of herbs and sliced \u200b\u200bcucumber. Serve hot.
Schnitzel in plain white breading
