Chicken cutlets minced chicken fillet: recipe

A lot of gourmet dishes became everyday food of the common people. But there are a lot of back examples. Take the same cutlets in a ministerial way. They can be cooked on weekdays, or on a festive table. Despite the pompous name, such cutlets are made easily and fairly quickly. Try to cook this dish, it will not be worse than in a posh restaurant!

What is the difference between minced meatballs

Prepare them from the fillet of chicken breast, but not scrolled in a meat grinder, as is done with conventional cutlets. For a ministerial dish, the cut must be cut with a knife across the fibers into thin, non-long strips. In extreme cases, you can make small cubes. The main thing to remember is that minced meatballs are not prepared from minced meat minced meat.

The second thing that distinguishes this semi-finished product is the ingredient for the bunch of minced meat. To make the meat sticky and give in to further molding, do not add flour or soaked bread crumb to it, but starch. Perhaps, only the usual egg, pepper and salt went to minced chopped ministers.

The recipe has one more feature - it's specially prepared breadcrumbs. They make them from a crumb of a loaf, cut into thin brusochki. This breading gives a special flavor and decorates the look of the finished product. So it will not be a shame to serve the guests on the table with such cutlets. They are tender and juicy inside, just melt in the mouth, and outside are covered with a sincerely crispy crust.

A bit of history

There are several versions that relate to the name of this product.

In Soviet times, a chicken fillet, breaded in breadcrumbs, was served in the public catering. In the menu it was possible to meet under different names: "cutlet de-voljaj", "schnitzel on-capital", "capital cutlets". This dish was inexpensive and tasty, so it was popular.

The owners of the canteens wanted to sell cutlets from the chicken pies more expensive, but it was necessary to present them to customers as a delicacy. Visitors were told that by eating this delicious dish, you will feel like real ministers. Hence the name - "in a ministerial".

Another version says that the name of these loaves, on the contrary, wanted to simplify. The government was unprofitable with the ministerial origin of the name. A good cut from a chicken in a socialist country can not afford to everyone, not just the top of the government. Therefore cutlets in a ministerial style began to be called the capital schnitzel.

Cooking inventory

• Cutting board.
• Sharp kitchen knife.
• Food film.
• Chop the hammer.
• Corolla.
• A spoon.
• Pan.
• Fork.

Ingredients for a classic recipe

• Chicken fillet - one piece (gram 300).
• Butter - one tablespoon.
• Eggs - one or two.
• Myakish baton - a couple of pieces.
• Starch (corn or potato) - two tablespoons.
• Salt and spices to taste.
• Sunflower oil for frying.

We prepare cutlets in a ministerial style

Chicken fillet cut with a knife across the fibers on small short strips. More detailed size of the plates: length - a couple of centimeters, width - not more than a centimeter, thickness - about three millimeters.

In the minced meat we add salt and spices to taste. Chicken cutlets in a ministerial fashion are in good harmony with seasonings such as pink and white pepper, as well as nutmeg. Spices can be replaced with a drop of wine vinegar or white wine. Now put the softened butter and carefully mix the minced meat. You can do this with a spoon.

Separate the proteins from the yolks and start them vigorously whisk or mixer. Beforehand, you need to add a pinch of salt so that the foam rises well. Beat it to the formation of peaks. The denser they are, the better. Gently enter the mass in the stuffing.

Now put the starch into the starch and mix it again. We form small cutlets with our hands. From the breast of a chicken when frying can be allocated juice, so you need breading. It, like butter, is a secret ingredient and is prepared in a special way.

First, prepare the bread crumbs. To a chicken, a loaf, a loaf or white bread is best. It is better not to take fresh pastries, but yesterday or even the day before yesterday. You can, of course, experiment with black bread, but traditionally such cutlets are prepared from white.

Cut the loaf into regular pieces. We remove the crust, we only need the crumb. We cut it into small and thin blocks. At this stage, they can be sprinkled with salt, seasonings or garlic soaked with oil, but this is a matter of taste. We put the brusochki on a baking sheet and send it to the oven, heated to a hundred degrees. The output should be crispy crunches.

Now take the minced chicken cutlets from the chicken fillet, dipped them in the yolk, and then evenly breaded with dried breadcrumbs in one layer. Particularly painstaking mistresses go so far as to glue on the cracker.

We pour the sunflower oil on the heated frying pan. It should be so much that it covers half the cutlets. Fry the half-finished products on medium heat, until the crackers become a beautiful golden color. We put the finished product on a kitchen napkin, letting excess fat drain off, since the butter is obtained as a cutlet in a ministerial manner.

Schnitzel's recipe in a ministerial style

In principle, this is a kind of cutlets in a ministerial. Only for schnitzel it is not necessary to prepare forcemeat, that is, to bother with slicing small brusochkov. Used loin chicken parts, divided into several pieces. They are slightly beaten by a kitchen hammer, salted and rubbed with spices to taste.

One side of the fillet is smeared with softened butter, like a sandwich. Then add it in half or fold it into an envelope. Further all the same: dipping into the egg, breading with pieces of crackers and roasting. That is, the schnitzel is prepared in exactly the same way as chicken cutlets from the chicken fillet.

Ingredients for a simplified recipe for cutlets

• Slice of fillet.
• One egg.
• Two or three tablespoons of mayonnaise.
• One tablespoon of starch.
• Salt and spices to taste.
• Sunflower oil for frying.

Preparing cutlets in a ministerial fashion in a hurry

You can use not only fillets, but other parts of the chicken. Meat is cut into cubes about one centimeter. Now in the mince you need to add the rest of the ingredients: egg, mayonnaise, starch, salt, spices and mix. The resulting mass of consistency should be like a dough for pancakes.

For a frying pan with a warmed-up oil a tablespoon we lay out the forcemeat. Fry from both sides. The dish turns out the same juicy, as well as according to the classical recipe.

Note

Such cutlets can also be prepared with the addition of cheese, lean pork, rabbit meat and even red fish: trout or salmon.

Eat with fresh vegetables or any other favorite side dish.

Try to serve cutlets for ministerial lunch or dinner, and your family will ask you to cook this delicious dish again and again!