Chicken fillet – the most preferable raw materials for preparation of tasty and rich dishes, digestible an alimentary system. It is known that from animal products only some fish species contains less cholesterol, than chicken. Therefore chicken fillet is considered nearly the best option for the frequent use.
Instruction
1. Polish zraz. To cut chicken fillet (400 g) pieces, obliquely from the direction of fibers, thickness somewhere, approximately, in 1 cm, to beat off slightly, to add some salt a little. On the middle of the beaten-off fillet to put a rectangular piece of creamy vegetable oil, to inwrap fillet an envelope and to dunk in льезон (1 egg and 1 tablespoon of low-fat milk, I am sensitive salts and to shake up carefully), then to bread in crackers. Lay the breaded semi-finished product on a board, having poured crackers. After the last cutlet is breaded, serially, starting with the first, having shaken excess crackers, to lay on a hot frying pan with a purified oil and on average fire to fry before formation of a ruddy crust.
2. Spicy fillet. chickenbreastsTo cut 400 g of on roundels, to beat off slightly, having given rounded shape. Prepare льезон with cheese as follows: shake up two eggs with milk (two tablespoons) and to rub on the smallest grater of the 50-70th green, unsalted cheese. Add a tablespoon of mayonnaise and for unostentatious, slightly audible sharpness slightly of adjika. To vent carefully. Dunk the beaten-off fillet in льезон and fry on vegetable oil to a crisp crust, from each party.
3. "Gentle" cutlets. To put chicken fillet (400 g) in the freezer for 5 minutes, then to cut a small cube. Fry, cut very small, onions (crude onions to take 100 g, or two average bulbs) on vegetable oil till slightly golden color. Not allow burning. Cast away the fried onions on a colander that oil flew down, and then to add the cooled-down onions to chicken weight, to hammer 1 egg, to salt and to mix, shake up carefully. It is necessary to spread forcemeat a tablespoon on a hot frying pan with vegetable oil, to fry from each party until ready.
4. In preparation time of dishes from chicken, it is necessary to remember that it is easy to put too much salt in them, especially if cheese is used. Also you shouldn't overdo fillet in a frying pan – for full readiness of minced-meat cutlets, chops or zraz, three minutes of frying on average fire are enough provided that semi-finished products on rather hot frying pan gave all the best.