Calorie, chemical composition and nutritional value. Recipe for chicken schnitzel in the capital. Calorie content, chemical composition and nutritional value Presentation on the topic of schnitzel in the capital

For the first time I tried capital-style schnitzel in one of the restaurants in a city that was far from the capital. I really liked the schnitzel, juicy inside chicken fillet Topped with crispy browned fried pieces of bread. I prepare this dish very often for holiday tables, because it is quite quick to prepare and very presentable at festive table, well, and incredibly tasty, which is also important.

To prepare schnitzel in the capital, you should take chicken fillet. If previously one fillet made one schnitzel, recently chicken breasts have become so large that sometimes I can make two schnitzels from one breast. Initially, the meat calculation goes like this - 1 chicken breast per serving.

Let's prepare all the ingredients and prepare the schnitzel in the capital's style. Nowadays there is already sliced ​​bread for toast on sale, which in my opinion is very suitable for this dish. Firstly, it absorbs liquid well and will stick well to the surface of the schnitzel during frying, and secondly, it can be cut very evenly and it will not crumble like regular bread.

First of all, let's prepare the meat, for this we cut the fillet from the thick edge and open it like a book.

Using a kitchen hammer, beat the chicken fillet. To prevent the fillet from tearing during the process, it is advisable to cover it with a plastic bag and then beat it.

Now let's prepare the egg batter. Beat the egg into a bowl, add salt, pepper and chicken spices. Pour in 1 tbsp. water and whisk the mixture until smooth.

Cut the crusts off the bread for toast and cut the bread into small strips.

Place the chicken fillet into the egg mixture first.

Then transfer the fillet to a bowl with bread strips. It is advisable to place the breadsticks in one layer. Press down the chicken fillet a little with a spatula to secure the bread to the fillet.

Heat the vegetable oil in a frying pan and place the schnitzel, bread side down, in the pan, cook the schnitzel for 4-6 minutes on each side over moderate heat.

Meanwhile, brush the top of the schnitzel with the egg mixture using a silicone brush and carefully lay out the pieces of bread. Press the bread strips well onto the fillet using a spatula. The schnitzel turns over well and the bread doesn't fall off. Turn the schnitzel over and cook for another 5 minutes. Since we beat the meat, the schnitzel will be of small thickness, and this time will be enough for the meat to fry and the bread to toast.

Serve the finished schnitzel in the capital's style with pickled vegetables, mashed potatoes, salad or rice.

Bon appetit!

The importance of meat dishes in human nutrition

Meat is rich in proteins, fats, minerals and extractives. Proteins serve to build and repair body tissue, and fat is a source of energy. Extractive substances add flavor and aroma to meat dishes. Thanks to this, they promote the secretion of digestive juices and good absorption of food. There are few carbohydrates and vitamins in meat. To enrich meat dishes with carbohydrates, vitamins and minerals, they are served with side dishes of vegetables, cereals and pasta. Vegetable side dishes contain alkaline elements and maintain acid-base balance in the body. Most meat dishes are prepared with sauces, which diversify the taste and range of dishes.

To prepare meat dishes, all types of heat treatment are used, and depending on this meat dishes divided into boiled, stewed, fried, stewed, baked.

Cooking meat dishes

Meat dishes are prepared in a hot shop. Meat is cooked in cauldrons, saucepans, and stewpans; fry - in frying pans, baking sheets, electric frying pans, braziers and spits; stewed - in stewpans, pots, cauldrons; baked - on baking sheets, portioned frying pans. When cooking, the following tools and equipment are used: spatulas, chef's fork, sieve, chumichki, forks, skimmers, sauce spoons.

The temperature of ready-made meat dishes during the holiday should not be lower than 65 °C. A side dish is first placed on a heated dish or plate, next to it is meat, it can partially cover the side dish, in some cases the meat is placed on the side dish. There are simple and complex side dishes. A simple side dish consists of one product, a complex one - of several types of products. When composing a complex side dish, select products that combine taste and color. A complex side dish is arranged in bouquets. The meat is poured with sauce or the sauce is served separately in a gravy boat. The side dish is not topped with sauce.

Schnitzel in the capital with a complex side dish

Chopped mass is prepared from beef, lamb or pork. No lard is added to the pork mixture. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.

When on vacation portioned dish add a side dish: fried or boiled potatoes, crumbly porridge, a complex side dish consisting of 3-4 types of vegetables, next to it is schnitzel, poured over with melted butter. Schnitzel can be served with capers and lemon. In this case, place fried potatoes on a portioned dish, next to them is a schnitzel, pour it over butter, heated with lemon zest (cut into strips and scalded), capers squeezed from the brine and a circle of peeled lemon are placed on top.

A complex side dish is an addition to a meat dish made from compatible products. Basically, one of the components of all complex side dishes is potatoes, which can be subjected to all methods of heat treatment, combined in taste with both fresh and boiled, stewed, fried, baked vegetables. Here are examples of classic complex side dishes:

• 1. potatoes + stewed cabbage;
• 2. potatoes + carrots in Korean;
• 3. potatoes + fried zucchini;
• 4. potatoes + baked eggplants;
• 5. potatoes + beets with garlic.

A dish with a complex side dish will be very beautiful, thanks to the different color combinations of vegetables, and the vitamin palette will make the dish healthy.

A complex side dish can be made from different types vegetables, for example:

• 1. Grilled broccoli, carrots, small corn on the cob, beans, asparagus.
• 2. you can boil broccoli, Brussels sprouts and cauliflower, carrots, green beans.
• 3. stew the cabbage, add mashed potatoes or baked potatoes.

Requirements for the quality of fried meat dishes

Fried natural meat dishes have a well-fried crust. Beef and lamb can be cooked well, rare or medium, while pork can be cooked well done. The meat is cut across the grain into thin pieces. The color of the cut of lightly fried meat is from red to pink, that of medium fried meat is from pink to gray, that of fully fried meat is from gray to brown. The consistency is soft; lightly and medium-roasted meat is juicier. The taste is moderately salty, the smell fried meat.

Portioned pieces are not breaded - the same thickness, fried on both sides until golden brown. Color - from pink to gray. Taste and smell characteristic of fried meat, with an aroma characteristic of a certain type of meat. The consistency of the beef is juicy and well-done; other products may be less juicy.

Breaded fried foods have an oval shape, with smooth, not raised edges, a smooth surface, with a crispy crust. The color on the cut ranges from gray to brown. Taste and smell characteristic of meat fried in breadcrumbs. The taste of fats that were used for frying is allowed. The consistency of the products is elastic, the meat is soft and juicy.

Meat dishes, fried in large pieces, keep hot for 3 hours, and for long-term storage they are cooled and placed in the refrigerator for 48 hours. Breaded portioned products can be stored for no more than 30 minutes.

Dancing from the stove to the computer!!!

Skinless chicken meat removed from boneless thighs, or chicken breast fillet without breast and wing bones. Cut into portions, then level, beating the meat with a hammer.

Add salt and pepper to taste, soak in pre-beaten eggs, bread in strips cut from stale white bread. To prepare the breading, cut part of the white loaf into thin strips about a centimeter thick and air dry. I’ll tell you a culinary secret. To make the breading of sliced ​​bread thin, you need to freeze the bread in the freezer. Very thin slices without crumbs!!! Bread the sides, first dipping into the leison then into the bread.

Schnitzel can also be breaded in white breading. White breading is stale. wheat bread, without crusts, crushed by rubbing through a sieve with large mesh. It is also used for preparing signature dishes. coconut flakes, chopped almonds, corn flakes. In order for the breading to adhere better, the product is moistened in an egg-milk mixture - leison (the word is borrowed from French and means “connection”).

To prepare lie-zon, eggs are mixed with water or milk, salt and mixed well. The most common methods are simple breading, or simple breading, and double breading, or double breading.

Fry for 12-15 minutes in a hot frying pan with oil at 160°C on both sides until golden brown. Cut the remaining piece of loaf without crusts into schnitzel-shaped slices and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, place the crouton (fried bread) on a flat plate, then place the schnitzel on it, garnish with warmed fruit and butter. Serve French fries or mashed potatoes as a side dish. fresh vegetables, canned corn or green pea, heated in oil. Garnish with sprigs of herbs and sliced ​​cucumber. Serve hot.

Schnitzel in simple white breading.

Dancing from the stove to the computer!!!

Skinless chicken meat removed from boneless thighs, or chicken breast fillet without breast and wing bones. Cut into portions, then level, beating the meat with a hammer.

Add salt and pepper to taste, soak in pre-beaten eggs, and bread in strips cut from stale white bread. To prepare the breading, cut part of the white loaf into thin strips about a centimeter thick and air dry. Bread the sides, first dipping into the leison then into the bread.

Schnitzel can also be breaded in white breading. White breading is stale wheat bread, without crusts, crushed by rubbing through a sieve with large mesh. Coconut shavings, chopped almonds, and corn flakes are also used to prepare signature dishes. In order for the breading to adhere better, the product is moistened in an egg-milk mixture - leison (the word is borrowed from French and means “connection”).

To prepare lie-zon, eggs are mixed with water or milk, salt and mixed well. The most common methods are simple breading, or simple breading, and double breading, or double breading.

Fry for 12–15 minutes in a hot frying pan with oil at 160°C on both sides until golden brown. Cut the remaining piece of loaf without crusts into schnitzel-shaped slices and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, place the crouton (fried bread) on a flat plate, then place the schnitzel on it, garnish with warmed fruit and butter. As a side dish, serve French fries or mashed potatoes, fresh vegetables, canned corn or green peas, heated in oil. Garnish with sprigs of herbs and sliced ​​cucumber. Serve hot.

Schnitzel in plain white breading

Should I start a separate tag “Soviet cuisine”, huh? I know, I know, that most of the dishes of this era are described in the famous Stalinist “Cooking”, in the abbreviated version “The Book of Tasty and healthy food“, but still, there were also dishes invented, so to speak, after 1955. The same - where are they described? And the hero of today’s post was at one time very common in Soviet public catering; in many restaurants he often had the position of “duty dish,” and you know, this is a “responsible post.”

Champagne, two hundred grams of cognac, two spring salad, and two ministerial schnitzels!

There is only collection champagne left, 12-70 bottles, the waitress warned.

Sure, not a problem! Today the fleet is resting (I’m wearing the uniform of a naval school cadet and it makes me burst, but keep my style).

Oh yes! For ladies - fruits!

My tongue was itching to add “And flowers.” But from the stories of my comrades, I knew how much bouquets cost in restaurants, so I bit my tongue in time.

That's how I found out that such a work exists in the world culinary arts, like ministerial schnitzel. Subsequently, I came across it more than once both under this name and as “metropolitan-style schnitzel.” Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes just rolled in flour. The butter from inside disappeared somewhere over time, not leaving even memories of itself, but a rancid smell appeared vegetable oil. Often it was a chicken breast, but even more often, it was incomprehensible chicken meat, perhaps from the 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 let’s prepare the schnitzel as it deserves.

We will need:

1. Chicken breasts 2 pcs.

2. Butter 20 gr.

3. Sliced ​​loaf 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 fillet in cling film. But this is only so as not to litter the area with chicken fibers. Provided that you are not preparing 200 schnitzels “for Malanya’s wedding” and are not pounding the breast as hard as you can, these subtleties can simply be ignored.

Salt and pepper the broken layer

Place a piece of 10 grams of fresh butter in the middle

Wrap the meat layer in an “envelope”

Cut the bread into thin noodles (you can pre-freeze it in the freezer, this will make it easier to cut). Beat the eggs in a separate container to prepare the lesion. Dip the schnitzel in the lesion. Roll on all sides in sliced ​​bread.

Fry the schnitzel in a frying pan with butter. We serve it to the table accompanied by a “complex side dish” - mashed potatoes, thinly sliced ​​cucumbers and radishes, and certainly, as a sign of good Soviet manners, green peas.

Let's compare the result with the document:

Technical and technological map No. 125320
Schnitzel in the capital

Recipe

Technological process

The cleaned chicken fillet is lightly beaten, dipped in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.

Requirements for registration, sale and storage

The fillet is prepared as needed and sold in portioned containers. Immediately after cooking, butter is placed on the fillet.

Quality and safety indicators

Organoleptic characteristics of the dish Schnitzel in the capital must meet the following requirements:

Happened?

Oh yes! An indicator of meat readiness is the release of colorless juice on the cut.

That's it!

Wash your hands before eating!