Chicken fillet is the most preferred raw material for the preparation of delicious and nutritious dishes that are easily assimilated by the digestive system. It is known that from animal products, only some types of fish contain less cholesterol than chicken. Therefore, chicken fillet is considered almost the best option for frequent consumption.
Instructions
Step 1
Polish zrazy.
Cut the chicken fillet (400 g) into pieces, obliquely from the direction of the fibers, about 1 cm thick, beat off slightly, add a little salt. In the middle of the beaten fillet, put a rectangular piece of butter, wrap the fillet in an envelope and dip in ice cream (1 egg and 1 tablespoon of low-fat milk, a little salt and beat thoroughly), then bread in breadcrumbs. Lay the breaded semi-finished product on a board, sprinkle with breadcrumbs. After the last cutlet is breaded, alternately, starting with the first, shaking off the excess crackers, place in a hot pan with refined oil and fry over medium heat until golden brown.
Step 2
The fillet is spicy.
Cut 400 g of chicken breast into round slices, beat slightly, giving a rounded shape. Prepare the ice cream with cheese as follows: beat two eggs with milk (two tablespoons) and rub 50-70g of young, unsalted cheese on the finest grater. Add a tablespoon of mayonnaise and for an unobtrusive, subtle pungency, a little adjika. Mix thoroughly. Dip the beaten fillet in ice cream and fry in vegetable oil until crispy, on each side.
Step 3
Cutlets "tender".
Put chicken fillet (400 g) in the freezer for 5 minutes, then cut into small cubes. Fry, finely chopped, onions (take 100 g of raw onions, or two medium onions) in vegetable oil until slightly golden brown. Avoid sticking. Throw the fried onions into a colander so that the oil is glass, and then add the cooled onion to the chicken mass, beat in 1 egg, salt and mix thoroughly, beat. Spread the minced meat with a tablespoon on a hot frying pan with vegetable oil, fry on each side until tender.
Step 4
When preparing chicken dishes, remember that it is easy to oversalt them, especially if cheese is used. And you shouldn't overexpose the fillet in a pan - for the full readiness of chopped cutlets, chops or meals, three minutes of frying over medium heat is enough, provided that the semi-finished products were laid out in a sufficiently hot pan.
