Dancing from the stove to the computer!!!
Skinless chicken meat removed from boneless thighs, or chicken breast fillet without breast and wing bones. Cut into portions, then level, beating the meat with a hammer.
Season with salt and pepper to taste, soak in pre-beaten eggs, and bread in strips cut from stale white bread. To prepare the breading, cut part of the white loaf into thin strips about a centimeter thick and air dry. I’ll tell you a culinary secret. To make the breading of sliced bread thin, you need to freeze the bread in the freezer. Very thin slices without crumbs!!! Bread the sides, first dipping into the leison then into the bread.
Schnitzel can also be breaded in white breading. White breading is stale wheat bread, without crusts, crushed by rubbing through a sieve with large mesh. Coconut shavings, chopped almonds, and corn flakes are also used to prepare signature dishes. In order for the breading to adhere better, the product is moistened in an egg-milk mixture - leison (the word is borrowed from French and means “connection”).
To prepare lie-zon, eggs are mixed with water or milk, salt and mixed well. The most common methods are simple breading, or simple breading, and double breading, or double breading.
Fry for 12-15 minutes in a hot frying pan with oil at 160°C on both sides until golden brown. Cut the remaining piece of loaf without crusts into schnitzel-shaped slices and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, place the crouton (fried bread) on a flat dish, then place the schnitzel on it, garnish with warmed fruit and butter. As a side dish, serve French fries or mashed potatoes, fresh vegetables, canned corn or green peas, heated in oil. Garnish with sprigs of herbs and sliced cucumber. Serve hot.
Schnitzel in simple white breading. 
1.1 Technical and technological preparation card
Schnitzel “metropolitan style”
Recipe No. 1
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the specialty dish Schnitzel in the capital
Requirements for raw materials
Food raw materials, food products and semi-finished products used to prepare the Schnitzel dish in the capital must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc. .)
All products used must be processed in strict accordance with established sanitary standards and rules.
During primary processing, meat is defrosted at a temperature from 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes specified in their passports. Defrosting meat in water or near the stove is not allowed. Re-freezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.
Recipe
Recipe for schnitzel “in the capital” with a side dish”
Name of raw materials products Norm of products per 1 serving Number of servings
Gross Net 10 50 100
Chicken breast fillet/(s/m) 113 98 980 4900 9800
Wheat bread 37 33 330 1650 3300
Chicken egg 20 20 200 1000 2000
Butter 10 10 100 500 1000
Weight p/f 148 1480 7400 14800
Side dish (complicated) 150 1500 7500 15000
Potatoes (fries) 266 200 2000 10000 20000
Tomatoes (fresh) 20 20 200 1000 2000
Cucumbers (fresh) 20 20 200 1000 2000
Peas (green) 10 10 100 500 1000
Yield with side dish 280/10
Cooking technology:
Schnitzel in the capital.
The shoulder bone of a large fillet is cut off, the fillet is cleaned and opened. Then lightly beat it, cut the tendons in 2-3 places, place a small fillet on it and cover it with the edges of a large fillet, giving it an oval shape. Soaked in lezone, breaded in a breading of stale wheat bread without crusts, cut into strips. The prepared p/f is fried immediately before serving. To do this, place it in a frying pan heated with oil, fry until a crispy crust forms, then finish frying for 3-5 minutes in the oven. When leaving, a complex side dish of 3-4 types of vegetables is placed on a portioned dish or plate: potatoes, deep-fried in strips, green peas, next to it is a crouton, and on top of it is schnitzel. Canned fruits heated in syrup are placed on the schnitzel and, at the time of serving, chilled butter in the shape of a flower.
Requirements for registration, sale and storage
The fillet is prepared as needed and sold in portioned containers. Immediately after cooking, butter is placed on the fillet.
The permissible shelf life of the dish Schnitzel in the capital before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the dish Schnitzel in the capital according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature of +2°C to +6°C.
Quality and safety indicators
The organoleptic characteristics of the Schnitzel dish in the capital must meet the following requirements:
Appearance Color Consistency Taste and smell
The meat is evenly fried, the color is even golden. An indicator of meat readiness is the release of colorless juice on the cut. The crusts are golden, the color of the meat when cut is white or grayish.
The crust is soft, the flesh is juicy, the meat does not fall apart and retains its shape. Baked, fried meat with the aroma of spices. Moderately spicy and salty. No discrediting signs.
The microbiological parameters of the Metropolitan Schnitzel dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.
The nutritional value
The nutritional value of the dish Schnitzel in the capital style per 100 g of product and the yield is 130 g:
Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 12.44 6.79 9.51 148.91
130 g 16.17 8.83 12.37 193.61
Cutlets are prepared from fillets of chickens, turkeys, hazel grouse, partridges, grouse and pheasants. They can be natural or stuffed.
To prepare natural cutlets from processed and washed poultry, first remove the skin from the loin part of the carcass. Then cuts are made in the flanks, the carcass is placed on the back and, giving it a more stable position, first the right and then the left fillet is cut off.
The wing bone of chickens is cut off along with the fillet.
Each fillet consists of a large (outer) and small (inner) fillet. Stripping begins with separating the small fillet from the large one; The tendons are removed from the inner fillet, and the fork bone is cut out from the outer fillet. Then the wing bone is stripped of meat and tendons and at the same time the thickened part is cut off.
The cleaned fillet, moistened with cold water, is placed on a table or board and the outer film is cut off from it with a sharp, damp knife. After this, the large fillet is cut from the inside in the longitudinal direction, slightly unfolded and the tendons are cut in two to three places; then a small fillet is inserted into the cut, from which the tendons are first removed, it is covered with the unfolded part of the large fillet and a cutlet is formed.
To prepare stuffed cutlets, the trimmed fillet is trimmed lengthwise, unfolded in both directions, and then lightly beaten with a hoe to a thickness of 2-3 mm and trimmed in two to three places at the tendon. Thinly chopped pieces of meat, cut from small fillets, are placed on the resulting cuts to avoid breakthroughs. Place cooled minced meat in the middle of the prepared fillet, cover it with a small fillet, which is previously beaten, and wrap the edges of a large fillet, giving the cutlet a rounded pear-shaped shape.
The cutlets are sprinkled with salt, dipped in a mixture of raw eggs with milk or water and breaded in bread crumbs.
The cutlets are breaded immediately before cooking. Cutlets stuffed with oil (Kiev style) are breaded twice so that the oil does not leak out during frying. The shaped cutlet is dipped in a raw egg and breaded in bread crumbs, then dipped in the egg again and sprinkled with bread crumbs. Kudentsov, N.D. Commodity research of food products [Text] / N.D. Kudentsov. - Rostov-on-Don: Phoenix, 2001. - p. 82
Semi-finished products are placed in one row on wooden or metal baking sheets, lightly sprinkled with breadcrumbs, and stored in the cold.
Cutlet mass is most often prepared from the meat of chickens, turkeys, hazel grouse, black grouse, partridges, wood grouse and pheasants. The scheme for preparing the cutlet mass is shown in Fig. 6.
Rice. 6.
When making cutlet mass from poultry carcasses, fillet and leg pulp are used, and from game carcasses (except pheasant and partridge) - only fillet. Pheasant and partridge legs can also be used to prepare cutlet mass, as they do not have a bitter aftertaste. Remove the skin from the fillet and leg flesh and separate the meat from the bones.
The prepared meat is passed through a meat grinder twice, combined with stale wheat bread previously soaked in milk (the crust is cut off from the bread and soaked in milk 30 minutes before use), salted and mixed thoroughly. In addition to bread and salt, ground hot pepper is added to the game cutlet mass. Then the cutlet mass is again passed through a meat grinder, butter is added to it, which is kneaded well before this, and everything is thoroughly mixed again.
Composition of the cutlet mass: for 1 kg of meat - 250 g of wheat bread, 320-350 g of milk or cream, 30 g of butter, 20 g of salt, 0.1 g of ground pepper (the latter is only added to the game cutlet mass).
Cutlets and balls are formed from the cutlet mass.
To check the quality, test fry one cutlet. If the consistency of the finished cutlet is very dense, then milk, cream, and butter are added to the cutlet mass; on the contrary, if the consistency of the cutlet is too weak, add raw poultry or game meat.
The preparation of poultry fillet cutlets is always complicated by the loss of the material used due to heat treatment and the removal of unnecessary elements. As an example, let's look at several recipes for making poultry fillet cutlets.
Natural cutlets
Ingredients: chicken legs - 2 pcs (500 g), white bread - 150 g, milk or cream - 1 glass (0.2 l), egg - 1 pc, butter - 3-4 tbsp. spoons, salt, breadcrumbs (150 g), vegetable oil for frying - 100 g.
Wash the chicken, dry it and separate the meat from the bones. Soak white bread in milk. When the bread swells, squeeze it out. Grind the chicken meat together with the soaked white bread in a meat grinder. Salt the resulting minced meat, add melted butter, egg and stir the minced meat thoroughly.
Form small cutlets from the resulting minced meat, roll them in breadcrumbs and fry in butter or vegetable oil on both sides until cooked.
Table 5. Ingredients
Quality requirements: cutlets are evenly fried, the meat is homogeneous without lumps or bone residues, there should be no noticeable pieces of bread. The ground crackers should be evenly distributed throughout the cutlet mass.
Implementation period - 3 days.
Stuffed cutlets
Cooking poultry meat is no different from natural cutlets; the difference lies in the minced meat used.
Minced bread with raisins and apples
Cut the bread into small cubes and fry in oil. Saute onion, parsley and dill and combine with prepared bread, raisins, water, diced apples. Mix everything well and use for stuffing poultry.
Table 6. Ingredients
Minced meat with pistachios for stuffing chicken
Chicken meat, dry white bread soaked in milk, mince, add pistachios (not crushed); salt, pepper and other spices to taste.
Table 7. Ingredients
Minced meat with bread and potatoes
Cut the bread into small cubes and fry in butter until golden brown. Fry chopped onion and diced potatoes in vegetable oil. Combine all the prepared products, add herbs, pour over melted butter and use for stuffing turkey and duck.
Table 8. Ingredients
Minced pork and tongue
Pass the chicken pulp and pork meat through a meat grinder, add eggs, milk, salt and spices. Add diced boiled tongue to the prepared minced meat.
Table 9. Ingredients
Quality requirements: the cutlet mass must be evenly fried, the minced meat should be distributed evenly over the entire area of the cutlet.
Implementation period - 3 days.
Schnitzel according to the capital
Ingredients: chicken legs - 2 pieces (800 g), white bread - 200 g, butter - 80 g, salt, vegetable oil for frying - 100 g, tomatoes - 100 g, cucumbers - 200 g, canned fruit - 200 g.
Table 10. Ingredients
To prepare the breading, cut part of the white loaf into thin strips about a centimeter thick and air dry.
Salt the chicken fillet without wing bone to taste, soak it in pre-beaten eggs, bread it in breadcrumbs prepared in advance from the loaf, and fry for 12-15 minutes in a hot frying pan with oil at 160 °C on both sides until golden brown. Then reduce the heat and simmer slightly until done. Cut canned fruits (you can take any fruit at your discretion) into slices, leave the berries whole, pour in syrup and simmer in a frying pan.
Cut the remaining piece of loaf without crusts into schnitzel-shaped slices and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, place the crouton (fried bread) on a flat dish, then place the schnitzel on it, garnish with warmed fruit and butter. As a side dish, serve French fries or mashed potatoes, fresh vegetables, canned corn or green peas, heated in oil. Garnish with sprigs of herbs and sliced cucumber.
Quality requirements: the cutlet mass is subject to uniform heat treatment, the fruit must retain its shape, the pieces of bread must retain their shape. The finished meat should taste tender.
Implementation period - 1 day.
The Kiev's cutlets
Ingredients: chicken, per cutlet - 500 g, garlic - 2 cloves, eggs - 2 pcs, butter - 80 g, breadcrumbs - 200 g, flour - 300 g, vegetable oil - 200 g, salt, black pepper - to taste, spices (basil, Provençal herbs, any ready-made seasonings for chicken).
sandwich fish meat dish
Table 11. Ingredients
An important component of success in preparing this dish is properly separated chicken fillet. First, remove two segments of the chicken wing, leaving only one, the largest bone. Remove the skin and lightly trim the edge of the pit with a knife. That part of it, which will be the “handle” to protrude outward. Then carefully, using a sharp thin knife, remove the fillet, separating it along the ridge. Cut the fillet into two equal parts. You should end up with two identical pieces of chicken, with a wing bone in each. Make several cuts on the removed fillet, cutting through the films and tendons so that the cutlets do not become deformed when frying. Lightly pound the meat. Then salt it, place a piece of butter in the middle, pour in the juice squeezed out of half a lemon, sprinkle with finely chopped parsley. Roll the meat into a roll. In this case, the bone should protrude 2.5-3 centimeters from the cutlet. Then bread the roll in flour, dip in beaten egg and roll well in breadcrumbs. Place in the refrigerator for 15 minutes. This is necessary to ensure that the oil in the filling does not melt or leak out while the frying is being done. In a saucepan or deep frying pan with a small diameter, heat the vegetable oil to 160 degrees and fry the cutlets on all sides until a golden brown crust forms for 7 - 8 minutes. Remove the finished cutlets with a slotted spoon and place on a plate. French fries and fresh vegetables are suitable as a side dish. Wrap the edge of the seeds with a papillot made from a regular paper napkin. To do this, fold the unfolded napkin in half along its entire length, then in half again, and make cuts with scissors on the folded side along the entire napkin, without cutting 1 - 1.5 centimeters to the end.
Wrap the edge of the rib with the resulting papillot, secure it by bending the tip of the napkin inward, and fluff it up a little, giving the appearance of a flower. Such papillots are made to make it convenient to grab the edge of the bone without getting your hands dirty with grease. Serve hot; when cutting the cutlet, the oil should flow out from the middle.
Hot poultry cutlets are served on a cupronickel plate at the festive table. Poultry dishes are usually eaten with a knife and fork. Quality requirements: appearance - fillet with a golden-brown crust, decorated with herbs; consistency - soft, juicy with a crispy crust; color - meat - golden brown, white when cut, filling - dark gray; the taste and smell are delicate, with an aroma characteristic of chicken. Implementation time - 2 hours.
Should I start a separate tag “Soviet cuisine”, huh? I know, I know that most of the dishes of this era are described in the famous Stalinist “Cooking”, in the abbreviated version “The Book of Tasty and Healthy Food”, but still, there were also dishes invented, so to speak, after 1955. The same - where are they described? Yes, and the hero of today’s post was at one time very common in Soviet public catering; in many restaurants he often had the position of “duty dish,” and you know, this is a “responsible post.”
I met our hero in a time now called the “mid-eighties” by inviting a girl to the “coolest” restaurant in Nikolaev, namely “Neptune”. What kind of menu knowledge can a 17-year-old guy from the provinces have? Yes, none. However, I really wanted to show off, so I made the choice based on the pathos of the name.Champagne, two hundred grams of cognac, two spring salad, and two ministerial schnitzels!
There is only collection champagne left, 12-70 bottles, the waitress warned.
Sure, not a problem! Today the fleet is resting (I’m wearing the uniform of a naval school cadet and it makes me burst, but keep my style).
Oh yes! For ladies - fruits!
My tongue was itching to add “And flowers.” But from the stories of my comrades, I knew how much bouquets cost in restaurants, so I bit my tongue in time.
That’s how I learned that there is such a work of culinary art in the world as ministerial schnitzel. Subsequently, I came across it more than once both under this name and as “metropolitan-style schnitzel.” Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes simply rolled in flour. The butter from inside disappeared somewhere over time, leaving no memories of itself, but the smell of rancid vegetable oil appeared. Often it was a chicken breast, but even more often, it was incomprehensible chicken meat, perhaps from the thigh, or even made up of several scraps of a well-beaten drumstick. However, this was already in the 90s - the era of Bush's legs and a total shortage of good food.
However, let’s not talk about sad things, but let’s prepare the schnitzel as it deserves.
We will need:
1. Chicken breasts 2 pcs.
2. Butter 20 gr.
3. Sliced loaf 200 gr.
4. Eggs 2 pcs.
5. Salt, ground black pepper.
Everything else in the photo is for a side dish that is not directly related to the main dish.
We beat the chicken breast with a hammer, turning it into a fairly thin layer of meat. Many chefs recommend doing this by wrapping the fillet in cling film. But this is only so as not to litter the area with chicken fibers. Provided that you are not preparing 200 schnitzels “for Malanya’s wedding” and are not pounding the breast as hard as you can, these subtleties can simply be ignored.
Salt and pepper the broken layer
Place a piece of 10 grams of fresh butter in the middle
Wrap the meat layer in an “envelope”
Cut the bread into thin noodles (you can pre-freeze it in the freezer, this will make it easier to cut). Beat the eggs in a separate container to prepare the lesion. Dip the schnitzel in the lesion. Roll on all sides in sliced bread.
Fry the schnitzel in a frying pan with butter. We serve it to the table accompanied by a “complex side dish” - mashed potatoes, thinly sliced cucumbers and radishes, and certainly, as a sign of good Soviet manners, green peas.
Let's compare the result with the document:
Technical and technological map No. 125320
Schnitzel in the capital
Recipe
Name of raw materials and products | Bookmark amount for 1 serving. | |||
Unit | Weight | Weight |
||
Chicken breast (fillet) s/m | ||||
Wheat bread | ||||
Chicken egg | ||||
Butter | ||||
Weight of semi-finished product, g | 148 | |||
Yield of finished dish, g | 130 /10 | |||
Technological process
The cleaned chicken fillet is lightly beaten, dipped in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.
Requirements for registration, sale and storage
The fillet is prepared as needed and sold in portioned containers. Immediately after cooking, butter is placed on the fillet.
Quality and safety indicators
Organoleptic characteristics of the dish Schnitzel in the capital must meet the following requirements:
Appearance | The meat is evenly fried, the color is even golden. An indicator of meat readiness is the release of colorless juice on the cut. |
Color | The crusts are golden, the color of the meat when cut is white or grayish. |
Consistency | The crust is soft, the flesh is juicy, the meat does not fall apart and retains its shape. |
Taste and smell | Baked, fried meat with the aroma of spices. Moderately spicy and salty. No discrediting signs. |
Happened?
Oh yes! An indicator of meat readiness is the release of colorless juice on the cut.
That's it!
Wash your hands before eating!
The importance of meat dishes in human nutrition
Meat is rich in proteins, fats, minerals and extractives. Proteins serve to build and repair body tissue, and fat is a source of energy. Extractive substances add flavor and aroma to meat dishes. Thanks to this, they promote the secretion of digestive juices and good absorption of food. There are few carbohydrates and vitamins in meat. To enrich meat dishes with carbohydrates, vitamins and minerals, they are served with side dishes of vegetables, cereals and pasta. Vegetable side dishes contain alkaline elements and maintain acid-base balance in the body. Most meat dishes are prepared with sauces, which diversify the taste and range of dishes.
To prepare meat dishes, all types of heat treatment are used, and depending on this, meat dishes are divided into boiled, poached, fried, stewed, baked.
Cooking meat dishes
Meat dishes are prepared in a hot shop. Meat is cooked in cauldrons, saucepans, and stewpans; fry - in frying pans, baking sheets, electric frying pans, braziers and spits; stewed - in stewpans, pots, cauldrons; baked - on baking sheets, portioned frying pans. When cooking, the following tools and equipment are used: spatulas, chef's fork, sieve, chumichki, forks, skimmers, sauce spoons.
The temperature of ready-made meat dishes during the holiday should not be lower than 65 °C. A side dish is first placed on a heated dish or plate, next to it is meat, it can partially cover the side dish, in some cases the meat is placed on the side dish. There are simple and complex side dishes. A simple side dish consists of one product, a complex one - of several types of products. When composing a complex side dish, select products that combine taste and color. A complex side dish is arranged in bouquets. The meat is poured with sauce or the sauce is served separately in a gravy boat. The side dish is not topped with sauce.
Schnitzel in the capital with a complex side dish
Chopped mass is prepared from beef, lamb or pork. No lard is added to the pork mass. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.
When on vacation, a side dish is placed on a portioned dish: fried or boiled potatoes, crumbly porridge, a complex side dish consisting of 3-4 types of vegetables, next to it is schnitzel, poured over with melted butter. Schnitzel can be served with capers and lemon. In this case, place fried potatoes on a portioned dish, next to it is a schnitzel, pour it with butter, heated with lemon zest (cut into strips and scalded), and place capers squeezed from the brine and a circle of peeled lemon on top.
A complex side dish is an addition to a meat dish made from compatible products. Basically, one of the components of all complex side dishes is potatoes, which can be subjected to all methods of heat treatment, combined in taste with both fresh and boiled, stewed, fried, baked vegetables. Here are examples of classic complex side dishes:
- 1. potatoes + stewed cabbage;
- 2. potatoes + carrots in Korean;
- 3. potatoes + fried zucchini;
- 4. potatoes + baked eggplants;
- 5. potatoes + beets with garlic.
A dish with a complex side dish will be very beautiful, thanks to the different color combinations of vegetables, and the vitamin palette will make the dish healthy.
A complex side dish can be made from different types of vegetables, for example:
- 1. Grilled broccoli, carrots, small corn on the cob, beans, asparagus.
- 2. You can boil broccoli, Brussels sprouts and cauliflower, carrots, green beans.
- 3. Stew the cabbage, add mashed potatoes or baked potatoes.
Requirements for the quality of fried meat dishes
Fried natural meat dishes have a well-fried crust. Beef and lamb can be cooked well, rare or medium, while pork can be cooked well done. The meat is cut across the grain into thin pieces. The color of the cut of lightly fried meat is from red to pink, that of medium fried meat is from pink to gray, that of fully fried meat is from gray to brown. The consistency is soft; lightly and medium-roasted meat is juicier. The taste is moderately salty, the smell of fried meat.
Portioned pieces are not breaded - the same thickness, fried on both sides until golden brown. Color - from pink to gray. Taste and smell characteristic of fried meat, with an aroma characteristic of a certain type of meat. The consistency of the beef is juicy and well-done; other products may be less juicy.
Breaded fried foods have an oval shape, with smooth, non-raised edges, a smooth surface, and a crispy crust. The color on the cut ranges from gray to brown. Taste and smell characteristic of meat fried in breadcrumbs. The taste of fats that were used for frying is allowed. The consistency of the products is elastic, the meat is soft and juicy.
Meat dishes fried in large pieces are kept hot for 3 hours, and for long-term storage they are cooled and placed in the refrigerator for 48 hours. Breaded portioned products can be stored for no more than 30 minutes.
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