The peculiarity of this chop is an unusual dark breading with aromatic herbs. This dish can be served both for a festive and everyday table. Light vegetable salad is used as a side dish, and homemade adjika is used as a sauce.
It is necessary
- - 2-4 suitable cuts of meat ~ 2 cm thick (pork, chicken breast, boneless turkey breast or thigh, etc.);
- - 80-100 g of cheese (of your choice);
- - salt, pepper (to taste);
- - an egg;
- For breading:
- - 500 g of bakery wheat flour;
- - 80 g red (dark) malt;
- - 2 tbsp. Sahara;
- - 1, 5 tsp salt;
- - 1, 5 tsp dry yeast;
- - 280 g (ml) water for the test;
- - 40 g (ml) of water for brewing (boiling water);
- - 2 tbsp. unrefined sunflower or olive oil;
- - 1 tsp ground coriander;
- - 2 tsp ready-made seasoning (dry mixture) "Caucasian herbs".
- For the salad:
- - ½ a small head of cabbage (or Chinese cabbage);
- - 1 fresh cucumber;
- - 4-5 cherry tomatoes;
- - a few feathers of green onions;
- - ½ tsp vinegar (9%);
- - 1 tsp vegetable oil;
- - salt (to taste).
- For homemade adjika:
- - 4 ground tomatoes;
- - 2-3 cloves of garlic;
- - ½ tsp vinegar (9%);
- - salt (to taste);
- - sugar (to taste);
- - black and / or allspice ground pepper (to taste);
- - fresh hot peppers (to taste and desire);
- - 1 tsp grated horseradish.
Instructions
Step 1
Pour red malt into a bowl with a volume of at least 0.5 liters, pour boiling water over it, stir and let it brew. After ~ 30 minutes, add water for the dough to the infuser (it is better to use warm water) and mix thoroughly.
If you are preparing the dough by hand, go to step 3.
Step 2
Put flour, sugar, salt, coriander, seasoning into the container of the bread machine and stir gently with a spoon. Pour in water with tea leaves, add vegetable oil. Place the container in the bread maker, pour the yeast into the dispenser. Bake the bread on the regular white bread program. During kneading (5-6 minutes after starting), be sure to open the lid and, if necessary, help the mixer to collect flour from the walls - for any dark bread this is absolutely normal.
Go to step 4.
Step 3
If you are kneading the dough by hand, first mix flour with yeast, add sugar, coriander, herbs, salt. Gradually pouring in water with tea leaves, knead the dough. Let the dough rise (50-60 minutes).
Shape the dough into any shape, place it on a prepared baking sheet and let it rest for 30 minutes. Bake in the oven until tender at 180-200 ° C.
Step 4
When the bread has cooled, cut it in the usual way. Line a baking sheet with baking paper, place the bread slices and place in the oven. When the crackers are ready, cool, break each into several parts, put in a blender bowl and in a pulsating mode, make the breading (the longer the process, the finer it will be).
Step 5
Prepare vegetables: wash, drain.
Chop the cabbage finely. Salt and knead well with your hands so that the cabbage gives juice. Cut the cucumber into thin slices and add to the cabbage. Cut the tomatoes in half or quarters and place in the salad. Add finely chopped green onions there. Season with salt, season with oil and vinegar, stir and refrigerate.
Step 6
Prepare the sauce.
Wash the tomatoes, drain and cut in half. Peel the garlic. Wash hot peppers, dry and chop very finely. Grate the garlic and tomatoes on the finest grater so that the skin remains in your hands. Add salt, pepper, vinegar, horseradish, sugar and mix well. Put it in the refrigerator.
Step 7
Wash and dry the pieces of meat. Place in plastic wrap, beat lightly. Don't make the pieces thin!
With a sharpened knife, carefully make a "pocket" in each piece; while doing this, try not to damage the walls. Put a piece of cheese in your pocket. Dip in a beaten egg, roll in breadcrumbs.
Step 8
Put the finished chops in a preheated pan with butter and fry for 2 minutes on each side. Transfer to a baking sheet lined with baking paper and cook in the oven (~ 7-8 minutes).
Step 9
Place the chops and salad on bowls. Serve Adjika separately in a gravy boat.
Bon Appetit!
