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Chicken recipes.

Chicken recipes. Fire cutlets.

Traditional Recipe.


Chicken meat — 800 g;
Fat cream from 20% — 1 glass;
Crumb of white bread — 150 g;
Crusts of white bread — 200 g;
Onion — 400 g;
Butter for filling — 150 g;
Butter for frying — 50 g;
Olive oil for frying — 1 tbsp. L.;
Salt, pepper — to taste.

Chicken recipes. Cooking method.

Cut the butter into small cubes. Approximately half a centimeter. Put it in the freezer. Fry finely chopped onion in butter until cooked and transparent. Fully cooled onions are added to minced chopped meats.

A crumb of white bread is soaked with heavy cream. And in unmixed form is added to the stuffing and onions. The resulting mass for meatballs is kneaded by hand to the desired consistency. In the plastic mince put the frozen butter. Mix quickly. Oil should not melt.

Cutlet mass is removed in the refrigerator for 30 minutes. After that, it will become even more plastic. Since the fat will harden.

Breadcrumbs fall out on a flat dish. Nearby there is a form with hot water. Where you put your hands before forming each patty.

Take mincemeat for the chops as much as your palm fits, without a slide and form oval cutlets.

Cut the cutlet in a breading, which will adhere due to the moisture released from the stuffing. Lay the cutlets on a cutting board or dish. It is important to do everything quickly, so that the cutlet mass does not heat up.

Fry the cutlets on a mixture of butter and olive oil left over from roasting onion. They are browned on each side for several minutes. Then bring the cutlets to the full readiness in the oven, on a baking sheet covered with foil or baking paper, at 180 degrees. Check the readiness with a wooden stick.


Fire cutlets

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