Cutlets can be prepared both for a gala event and for a regular dinner. The dish turns out to be very satisfying, aromatic and juicy. In the preparation of this dish, a lion is used, which in translation from French means "connection". In this dish, it is a mixture of milk and eggs.
It is necessary
- For cutlets:
- - 2 chicken fillets;
- - 100 g of any processed cheese;
- - dill;
- - salt;
- - pepper.
- For breading:
- - flour;
- - bread crumbs.
- For a lezon:
- - 1 egg;
- - 50 ml of milk.
Instructions
Step 1
Take the fillet, wash it under running cool water and cut in the middle, almost to the end. Wrap the fillets with cling film and beat well with a special hammer or a blunt end of a knife. Beat off carefully, make sure that the meat does not break and remains intact. If the meat breaks, the dish will not turn out so juicy, since the filling will flow out through the cuts during the cooking process. Remove the fillets from the foil and season with salt and pepper to taste.
Step 2
Chop fresh dill and place in the middle of each chop. Place a slice of processed cheese on top of the dill. Form a patty. If in the process of beating the meat torn a little, do not worry ahead of time. Shape the patty so that it can hide all errors.
Step 3
Start preparing the ice cream. Take a deep bowl, pour in milk and add an egg. Mix well with a whisk. Take a cutlet and roll it in flour, then in a lezon, then in breadcrumbs. To make the chicken crust thicker, you can roll the cutlet over the second circle.
Step 4
Place the patties in a preheated skillet and fry until cooked through. Turn the cutlet constantly and make sure that it blushes evenly.
