Cutlets are prepared from fillets of chickens, turkeys, hazel grouse, partridges, grouse and pheasants. They can be natural or stuffed.

To prepare natural cutlets from processed and washed poultry, first remove the skin from the loin part of the carcass. Then cuts are made in the flanks, the carcass is placed on the back and, giving it a more stable position, first the right and then the left fillet is cut off.

The wing bone of chickens is cut off along with the fillet.

Each fillet consists of a large (outer) and small (inner) fillet. Stripping begins with separating the small fillet from the large one; The tendons are removed from the inner fillet, and the fork bone is cut out from the outer fillet. Then the wing bone is stripped of meat and tendons and at the same time the thickened part is cut off.

The cleaned fillet, moistened with cold water, is placed on a table or board and the outer film is cut off from it with a sharp, damp knife. After this, the large fillet is cut from the inside in the longitudinal direction, slightly unfolded and the tendons are cut in two to three places; then a small fillet is inserted into the cut, from which the tendons are first removed, it is covered with the unfolded part of the large fillet and a cutlet is formed.

For cooking stuffed cutlets The cleaned fillet is trimmed lengthwise, unfolded in both directions, and then lightly beaten with a hoe to a thickness of 2-3 mm and trimmed in two to three places with tendons. Thinly chopped pieces of meat, cut from small fillets, are placed on the resulting cuts to avoid breakthroughs. Place chilled minced meat in the middle of the prepared fillet, cover it with a small fillet, which is previously beaten, and wrap the edges of the large fillet, giving the cutlet a rounded pear-shaped shape.

The cutlets are sprinkled with salt and moistened in the mixture. raw eggs with milk or water and breaded in bread crumbs.

The cutlets are breaded immediately before cooking. Cutlets stuffed with oil (Kiev style) are breaded twice so that the oil does not leak out during frying. The shaped cutlet is dipped in a raw egg and breaded in bread crumbs, then dipped in the egg again 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 sheets, lightly sprinkled with breadcrumbs, and stored in the cold.

Cutlet mass is most often prepared from the meat of chickens, turkeys, hazel grouse, black grouse, partridges, wood grouse and pheasants. The scheme for preparing the cutlet mass is shown in Fig. 6.

Rice. 6.

When making cutlet mass from poultry carcasses, fillet and leg pulp are used, and from game carcasses (except 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. Remove the skin from the fillet and leg flesh and separate the meat 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 this, and everything is thoroughly mixed again.

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 only added to the game cutlet mass).

Cutlets and balls are formed from the cutlet mass.

To check the quality, test fry one cutlet. If the consistency of the finished cutlet is very dense, then milk, cream, and butter are added to the cutlet mass; on the contrary, if the consistency of the cutlet is too weak, add raw poultry or game meat.

The preparation of poultry fillet cutlets is always complicated by the loss of the material used due to heat treatment and the removal of unnecessary elements. As an example, let's look at several recipes for making poultry fillet cutlets.

Natural cutlets

Ingredients: chicken legs - 2 pieces (500 g), white bread - 150 g, milk or cream - 1 glass (0.2 l), egg - 1 piece, butter - 3-4 tbsp. spoons, salt, breadcrumbs(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 the chicken meat together with the 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 resulting minced meat, roll them in breadcrumbs and fry in butter or vegetable oil on both sides until cooked.

Table 5. Ingredients

Quality requirements: cutlets are evenly fried, the meat is homogeneous without lumps or bone residues, there should be no noticeable pieces of bread. The ground crackers should be evenly distributed throughout the cutlet mass.

Implementation period - 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 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 onion and diced potatoes in vegetable oil. Combine all the prepared products, add herbs, pour over melted butter and use for stuffing turkey and duck.

Table 8. Ingredients

Minced pork and tongue

Pass the chicken pulp and pork meat through a meat grinder, add eggs, milk, salt and spices. IN ready minced meat add diced boiled tongue.

Table 9. Ingredients

Quality requirements: the cutlet mass must be evenly fried, the minced meat should be distributed evenly over the entire area of ​​the cutlet.

Implementation period - 3 days.

Schnitzel according to the capital

Ingredients: chicken legs - 2 pieces (800 g), white bread - 200 g, butter - 80 g, salt, vegetable oil for frying - 100 g, tomatoes - 100 g, cucumbers - 200 g, canned fruit - 200 g.

Table 10. Ingredients

To prepare the breading, cut part of the white loaf into thin strips about a centimeter thick and air dry.

Salt the chicken fillet without wing bone to taste, soak it in pre-beaten eggs, bread it in breadcrumbs prepared in advance from the loaf, and fry for 12-15 minutes in a hot frying pan with oil at 160 °C on both sides until golden brown. Then reduce the heat and simmer slightly until done. Canned fruit(you can take any fruit - at your discretion) cut into slices, leave the berries whole, pour in syrup and simmer in a frying pan.

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 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 retain its shape, the pieces of bread must retain their shape. The finished meat should taste tender.

Implementation period - 1 day.

Chicken Kiev

Ingredients: chicken, per cutlet - 500 g, garlic - 2 cloves, eggs - 2 pcs, butter - 80 g, breadcrumbs - 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 component of success in preparing this dish is properly separated chicken fillet. First, remove two segments of the chicken wing, leaving only one, the largest bone. Remove the skin and lightly trim the edge of the pit with a knife. That part of it, which will be the “handle” to protrude outward. Then carefully, using a sharp thin knife, remove the fillet, separating it along the ridge. Cut the fillet into two equal parts. You should end up with two identical pieces. chicken fillet, with a wing bone in each of them. Make several cuts on the removed fillet, cutting through the films and tendons so that the cutlets do not become deformed when frying. Lightly pound the meat. Then salt it, place a piece of butter in the middle, pour in 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 bread the roll in flour, dip in beaten egg and roll well in breadcrumbs. Place in the refrigerator for 15 minutes. This is necessary to ensure that the oil in the filling does not melt or leak out while the frying is being done. In a small saucepan or deep frying pan, heat the vegetable oil to 160 degrees and fry the cutlets on all sides until a golden brown crust forms for 7 - 8 minutes. Remove the finished cutlets with a slotted spoon and place on a plate. French fries and fresh vegetables are suitable as a side dish. Wrap the edge of the seeds with a papillot made from a regular 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 folded side along the entire napkin, without cutting 1 - 1.5 centimeters to the end.

Wrap the edge of the rib with the resulting papillot, secure it by bending the tip of the napkin inward, and fluff it up a little, giving the appearance of a flower. Such papillots are made to make it convenient to grab the edge of the bone without getting your hands dirty with grease. Serve hot; when cutting the cutlet, the oil should flow out from the middle.

Hot poultry cutlets on festive table served on a cupronickel plate. Poultry dishes are usually eaten with a knife and fork. Quality requirements: appearance- fillet with a golden-brown crust, decorated with herbs; consistency - soft, juicy with a crispy crust; color - meat - golden brown, white when cut, filling - dark gray; the taste and smell are delicate, with an aroma characteristic of chicken. Implementation time - 2 hours.

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

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. 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. 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

Chicken schnitzel, capital style rich 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%

What are the benefits of chicken schnitzel in the capital?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and 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 intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition 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 conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and 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 enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation 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 limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown 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 the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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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 mass. 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 it is a schnitzel, pour it with butter, heated with lemon zest (cut into strips and scalded), and place capers squeezed from the brine and a circle of peeled lemon 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 of 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 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 They 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.

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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.

Season with 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. 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. 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 simple white breading.