Stuffed cutlets 300 g beef fillet (or good pulp), 2 eggs, 1 onion, a bunch of greens, bread crumbs, half a glass of sour cream, 50 g tomato paste, 200-250 ml of vegetable oil for frying, salt and ground black pepper - to taste. Set the eggs to boil, wash the greens and give

Cutlets stuffed with cream 400 g beef or mixed mince, 80-100 g bacon, 1 onion, 3-4 tbsp. spoons of milk, 2-3 tbsp. spoons heavy cream, 1 tbsp. a spoonful of flour, bread crumbs, a little margarine or vegetable oil, salt to taste. Very finely chop the onion and bacon and

Stuffed chicken cutlets 450 g of chicken or chicken meat, 25 g dried mushrooms, 1-2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt. Pass the meat through a meat grinder along with the internal fat,

The Princess and the Pea If the citizens of Odessa had to buy Paul I's sympathies with the help of oranges, then his son, Emperor Alexander I, loved Odessa quite sincerely and disinterestedly. And it's not just about justice and the desire to restore the wings clipped by Alexander's father.

"Princess" stuffed chicken cutlets Ingredients: chicken - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., White bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper. Beat off prepared chicken fillet with bone and place

Let's prepare the minced meat. Lay out minced chicken in a bowl. Soak a slice of loaf in milk, chop and add to the minced meat, add grated onion and chopped greens there. Now add the egg, sour cream, salt and pepper. Mix everything well and set aside.

Now let's prepare the mushroom filling. Cut fresh mushrooms into small pieces in a separate bowl. Put dry mushrooms in another bowl and fill them with a small amount of water, cover with plastic wrap on top, poke several holes in it and put them in the microwave, for a few minutes, so that the mushrooms soften. Now we drain the water and finely chop the mushrooms.

Melt butter in a skillet. Add chopped shallots and season with salt and pepper. Simmer for about 3 minutes. Add mushrooms. Season with salt and pepper. Simmer for about 7 minutes, until the mushrooms have softened and all the liquid has evaporated. Set aside the finished filling.

Wet your hands. Take a piece of meat and form a cutlet out of it, make a depression in the center. Now take a teaspoon mushroom filling and place the mushrooms in the groove of the patty. Shape the edges so that the filling is inside the patty.

Cutlets are made from chicken, turkey, hazel grouse, partridge, black grouse and pheasant fillets. They can be natural or stuffed.

To prepare natural cutlets from processed 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, along with the fillets, the wing bone is cut off.

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.

Peeled fillet, moistened cold water, put on a table or board and cut off the outer film from it with a sharp damp knife. After that, a large fillet is cut from the inside in the longitudinal direction, slightly unrolled and cut in two or three places of the tendon; then put a small fillet 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 resulting cuts, so that there are no breaks, thinly beaten pieces of meat are applied, cut from small fillets. 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.

Sprinkle the cutlets with salt, moisten in the mixture raw eggs with milk or water and breaded in bread crumbs.

Cutlets are breaded just before heat treatment. Cutlets, stuffed with butter(in Kiev), 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 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.

Rice. 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 fillet. Pheasant and partridge legs can also be used to prepare 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.

The preparation of 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 cutlets from poultry fillets.

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 resulting minced meat, add melted butter, egg and stir the minced meat thoroughly.

Form small cutlets from the minced meat obtained, roll them in bread crumbs 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

Slice the bread small cubes and fry in oil. 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 over 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. V ready-made minced meat add diced boiled tongue.

Table 9. Ingredients

Quality requirements: cutlet mass should be evenly fried, the minced meat is evenly distributed over the entire area of ​​the 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 crust... 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 in syrup and simmer in a pan.

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 be absorbed into the bread. When serving, place the crouton (toasted bread) on a flat dish, then place the schnitzel on top of it, garnish with heated fruit and butter. Serve French fries as a side dish, or mashed potatoes, fresh vegetables, canned corn or green peas heated in oil. Garnish with sprigs of herbs and sliced ​​cucumber.

Quality requirements: the cutlet mass is subject to uniform heat treatment, the fruit must keep its shape, the pieces of bread must keep 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 several 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 slice 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 and leak out while the deep fat is being cooked. In a skillet or 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. Ready cutlets take out 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 papillots are made so that it is convenient to take 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 festive table on a cupronickel platter. It is customary to eat poultry dishes with a knife and fork. Quality requirements: appearance- fillet with golden brown crust, decorated with herbs; 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.