Minced collops or bitka initially in Russian cuisine were called medallions from the whole beaten-off piece of meat fillet. But already in the culinary best-seller of the middle of the 19th century – "A gift to young hostesses" - chopped bitka from veal are described, and then when quality meat becomes less and the Russian cuisine turns into Soviet, minced collops begin to call any cutlets of round shape.
It is required to you
- Minced collops from chicken fillet
- stuffed with champignons
- 300 g of chicken fillet
- 250 g of champignons
- 1 head of white onions
- 40 g of grated parmesan
- 1 egg
- 1 pinch of an oregano
- olive oil
- salt and pepper to taste
- For a breading
- 1 egg
- 100 g of bread crumbs
- oil for frying
- Minced collops from boiled meat of a bird
- 400 g of boiled meat (chicken, turkey)
- 1 piece of stale white loaf
- 2-3 eggs
- 1 tablespoons of grated parmesan
- 50 g of parsley
- 50 ml of milk or 22% of cream
- flour
- bread crumbs
- on 1/4 tsps of paprika and ground nutmeg
- salt
- pepper
- olive and a desi for frying
Instruction
1. Minced collops from chicken fillet, the stuffed shampinyonamishampinyona rinse under flowing water and dry. Cut off hats and cut them across slices, cut a leg circles. Take the wide knife known as the chef's knife, and crumble mushrooms a small cube. Clean and also cut onions.
2. Warm a frying pan and put on it mushrooms. Fry them, stirring slowly, all liquid won't be evaporated yet. Pour in vegetable oil and add mushrooms. Lower heating to small, cover and you extinguish within 10 minutes, periodically stirring slowly. Switch off mushrooms with onions and let's them cool down.
3. Try the Italian technology of preparation of cutlet forcemeat. Take chicken fillet, slightly beat off it, strew with pepper and salt and fry on vegetable oil within 1.5-2 minutes from each party. Let's cool down. Cut on small pieces and put in a bowl of the food processor. There break egg, add cheese and spices and grind everything in forcemeat.
4. Shake up the remained egg a little. Lay out bread crumbs on a plate. Warm oil in a frying pan and establish a baking plate to it average heating. Take a little forcemeat in a hand, put a mushroom stuffing in the center and form round cutlet - a meatball. Dip it at first into a frothed eggs, and then into bread crumbs. Put on a frying pan. You mold minced collops, forcemeat won't come to an end yet. Fry in hot oil to a crisp. Give hot on a pillow from lettuce leaves.
5. Minced collops from boiled meat птицыЭтот the recipe is good the fact that in it it is possible to use the meat which remained from broth or from the baked bird, despite the name also pieces of the fried chicken or a turkey will approach.
6. Prepare a mushroom stuffing the same as it is described in the previous recipe. Wet bread in milk or cream. Cut meat pieces. Crush parsley. Put the cut meat, parsley in a bowl of the food processor or blender, wring out the soaked bread and add it to a bird, put spicery and crush everything in forcemeat. Stick minced collops with a mushroom stuffing, roll in them in flour, dip into a frothed eggs and bread in crackers. Fry within 4-5 minutes on average fire in mix of creamy and vegetable oils.