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 or three places at the tendon. Thinly chopped pieces of meat, cut from small fillets, are placed on the resulting cuts to avoid breakthroughs. Place chilled minced meat in the middle of the prepared fillet, cover it with a small fillet, which is previously beaten, and wrap the edges of the 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.

Poultry dishes Zvonareva Agafya Tikhonovna

Stuffed chicken cutlets “Princess”

Stuffed chicken cutlets “Princess”

Beat the prepared chicken fillet with the bone and place minced liver on it in the form of a bar, cover it with a beaten slice of small fillet from which the tendon has been previously removed, then wrap the fillet, give it the shape of a cutlet, dip in egg lezon (beaten protein mass), salt, pepper, bread in white breadcrumbs and fry in a very hot frying pan in oil until a light brown crust is obtained. Bring the cutlets to the oven until ready.

When serving, place the cutlets on croutons; serve as a side dish with shavings of potatoes, green peas, canned fruits, and herbs.

Compound: chickens - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., white bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper.

From the book All about alcoholic drinks author Dubrovin Ivan

CAKE “PRINCESS ON COFFEE BEANS” Required: 5 eggs, 200 g sugar, 8 tbsp. l. starch, 3 tbsp. l. cocoa powder, 1 tsp. baking powder. For filling: 1.5 cups cream, 0.5 cups strongly brewed coffee, 2 tbsp. l. sugar, 0.25 cups cognac, 2 tsp. gelatin, black grains

From the book All about champagne author Dubrovin Ivan

COCKTAIL “PRINCESS” Required: 50 g tangerine liqueur, 50 g lemon juice, 70 g champagne, 50 g mineral water, blue grapes, tangerine slices, 1 egg, 50 g ice cream, 1 tbsp. l. sugar, 70 g cream, ice cubes. Method of preparation. Knead

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

“Princess” shrimp Shrimp – 12 pcs., small carrots – 500 g, brisket – 12 slices, young corn – 250 g, tomato juice with pulp – 200 g, vegetable oil – 60 g, vegetable broth – 4 tbsp. spoons, ginger, green onion, lemon balm, sage leaves, salt, red hot pepper – 1

From the book In My Grandmother's Kitchen: A Jewish Cookbook author Lyukimson Petr Efimovich

His Majesty Salmon and the “Princess of the Nile” Here, perhaps, it’s time to say that “fish day” is not a Jewish concept. Personally, I met him when I was either thirteen or fourteen years old and I voraciously swallowed everything I came across. historical novels at hand.

From the book Your Pizzeria author Maslyakova Elena Vladimirovna

“The Princess and the Knight” Required: 250 ml milk, 15-20 g yeast, 60-70 g sugar, 90 g vegetable oil, 200 g flour. For filling: 150 g cheese, 20-25 g red and black caviar, 5 tomatoes , 3 cucumbers, 6 radishes, 150 g sausage, 20 g butter. Method of preparation. Heat the milk, dilute

From the book New Year and Christmas festive table author Konstantinova Irina Gennadievna

“The Princess and the Pea” Required: egg, 250 ml milk, 90 g vegetable oil, 150-200 g flour, 30 g lemon zest, salt. For filling: 5 potatoes, 4 carrots and cucumbers, 3 green apples, kiwi and onions, 150 g sauerkraut, 250 g canned peas, 90 g vegetable

From the book Salads for the New Year's table author Zaitsev Viktor Borisovich

Cutlets stuffed with liver Pork – 1 kg Liver – 200 g Eggs – 2 pcs. Onions – 2–3 pcs. Lard – 150 g Stale roll – 1 slice Milk, butter, animal fat, ground crackers, pepper, salt Filling: pour boiling water over the liver, cut off the film , pour milk for 2 hours.

From the book Ladle No. 1/1 author Cooking Author unknown -

Salad “The Princess and the Pea” Ingredients: 250 g canned peas, 200 g ham (or sausage), 2 tomatoes, 1 onion, 1 glass of mayonnaise, 50 g cheese, 50 g parsley, salt to taste. Method of preparation: Cut the ham into strips. Grate the cheese on a coarse grater. Peel the onion and

From the book Homemade Meat Delicacies author Vasilyeva Yaroslava Vasilievna

Veal cutlets stuffed with 100 g veal, 3 tsp. flour, 0.5 eggs, 1 tsp. ground white crackers, 30 ml milk, 30 g champignons, 10 g ham or tongue, 1 tsp. butter, 1 tbsp. l. fat for deep frying, ground black pepper and salt to taste. Cut the veal into wide pieces

From the book Odessa cuisine author Potanina Irina Sergeevna

Cutlets stuffed with liver 650 g beef, 100 g pork, 100 g chicken liver pate, 0.5 cup milk, 1 clove garlic, 125 g green onions, 1 egg, ground crackers, 50 g melted butter, pepper, salt, herbs .Make minced meat from beef and pork. Add milk, pepper,

From the book Delicious Bean Dishes. Cheap, satisfying, healthy author Zvonareva Agafya Tikhonovna

Stuffed cutlets 300 g beef fillet (or good meat), 2 eggs, 1 onion, a bunch of herbs, breadcrumbs, half a glass of sour cream, 50 g tomato paste, 200–250 ml vegetable oil for frying, salt and ground black pepper - to taste. We set the eggs to boil, wash the greens and give

From the book Stories of Simple Food author Stakhov Dmitry

Cutlets stuffed with cream 400 g beef or mixed minced meat, 80-100 g bacon, 1 onion, 3-4 tbsp. spoons of milk, 2-3 tbsp. spoons of thick cream, 1 tbsp. a spoonful of flour, breadcrumbs, a little margarine or vegetable oil, salt to taste. Chop the onion and bacon very finely and

From the author's book

Chicken cutlets stuffed with 450 g chicken or chicken meat, 25 g dried mushrooms, 1–2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt. Skip the meat through a meat grinder along with internal fat,

From the author's book

The Princess and the Pea If Odessa residents had to buy the sympathies of Paul I with the help of oranges, then his son, Emperor Alexander I, loved Odessa quite sincerely and disinterestedly. And the point here is not only about justice and the desire to restore the wings clipped by Alexander’s father

From the author's book

Stuffed chicken cutlets “Princess” Ingredients: chickens - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., white bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper. Beat the prepared chicken fillet with bones and place

First you need to prepare the filling for the cutlets. To do this, pass a piece of raw liver through a large grinder, and cut the onion into small cubes.

Place butter, 3 tablespoons of vegetable oil in a frying pan and heat. Add onion and fry for 5 minutes.

Then, lay out the liver. With continuous stirring, fry for another 3 minutes. The liver should just thicken, but not become completely cooked. Salt and pepper the filling.

Place it immediately on a plate to stop further cooking in the hot pan. Let it cool down.

In the meantime, you can do the chicken fillet. It must be washed, drained and cut into pieces. First, you need to cut off the small fillet, then cut the large fillet into two parts lengthwise, according to the thickness of the piece. One fillet will yield 3 pieces. This is how you need to cut all the fillets.

Now he needs to be repulsed. To do this, moisten the board with water so that the meat does not stick to it. Cover it with film to prevent splashes. Using a wooden hammer, beat it over the entire surface so that the piece is of the same thickness. There is no need to be particularly zealous, as the chicken is very tender and the meat may tear. Thick edges must be beaten harder and longer than thin edges or the middle.

Lightly salt and pepper the fillet. Place some cooled minced meat in the middle and roll into a roll. You can try wrapping it in an envelope.

Press the finished cutlet well with your hands, giving it the desired shape.

Dredge all the cutlets in flour, then in the egg and again in flour or breadcrumbs. If there is a breadcrumb coating on top, let the cutlets stand for about 40 minutes so that it sticks to them better and does not fall off in the pan.

Now you need to pour vegetable oil into the frying pan, heat it and place the cutlets.

Fry on both sides with the lid open until cooked over low heat. This takes approximately 7-10 minutes on each side.

Beef liver in the filling can be replaced with chicken liver. Then the minced meat will be more tender. It is better to serve chicken cutlets stuffed with liver with vegetables and herbs, and hot.

Recipe

500 g minced chicken,
100 g cheese
1 egg
1 sweet pepper
3 cloves garlic
1 tsp butter
Pepper, salt
2 tbsp. l flour (for breading)

Yield: 8 pieces (per frying pan)

We clean the pepper, chop it finely and send it to fry in a frying pan. At this time, prepare the cutlets. Mix minced meat, egg, grated cheese, garlic, pepper, salt. Mix well. When the pepper becomes soft, remove from heat and transfer to a bowl. Add butter. Stir and let cool. Flatten the dough for the cutlets on your palm, put the filling in the middle and pinch the edges. Roll in flour and place in a frying pan. Fry on both sides for a few minutes, keep covered for 5 minutes and you’re done. Bon appetit!

Chicken cutlets stuffed with mushrooms

Preparation of minced meat for cutlets:

Grind the chicken in a meat grinder and add the egg and mix. Twist the jowl or unsalted lard there, and then half an onion. Salt and pepper the mixture to taste, stir.

Prepare mushroom filling for chicken cutlets:

Peel, wash and chop the mushrooms, then fry them in a frying pan with vegetable oil. Chop a quarter of the onion (or if you get a lot of minced meat, the remaining half) and pour it into the frying pan with the mushrooms, and fry until golden brown, the main thing is not to miss it, so as not to overcook. Add peas, salt and pepper to your taste, and then remove from heat.

Forming cutlets:

Break the remaining egg into a separate bowl (a deep plate or small saucepan will do) and beat until smooth. Take a small amount of minced meat in your hand and flatten it on your palm, and put the filling in the middle with a tablespoon and carefully roll it up. Roll the formed cutlet in the dough and then in the egg.

Pour vegetable oil into the frying pan; if desired, you can deep-fry the cutlets, but for this you will need to pour oil to the middle of the frying pan. Place the cutlet in the frying pan and fry over low heat until the minced meat is well cooked, about fifteen minutes. After frying the first cutlet, break it in half and check whether it is fried or not; if the minced meat is damp, then fry it until it finishes, and fry the next cutlets for the same amount of time as the first one plus time for additional frying.

CHICKEN CUTLETS STUFFED WITH CHEESE

Due to the filling of cheese and butter, the cutlets are very tender and juicy, and the complex breading prevents the filling from leaking out of the cutlets during frying and contributes to the formation of an appetizing crispy crust on the cutlets

In the photo: stuffed chicken cutlets with cheese on a platter with vegetable salad.

Ingredients

1. minced chicken - 500-600 g
2. cheese - 200 g
3. butter - 100 g
4. egg - 2 pcs.
5. flour
6. breadcrumbs
7. salt
8. pepper
9. vegetable oil

Step-by-step photo recipe

		Place the minced chicken in a bowl, add salt and pepper, mix well.
		Cut the butter and cheese into portions. Mash some of the minced meat into a flat cake, put a portion of cheese and butter on it.
		Form a cutlet from minced meat with filling. Prepare all the cutlets in this way.
		Roll each cutlet in flour.
		Then dip into beaten eggs.
		Roll in breadcrumbs.
		Place the cutlets in a frying pan with heated vegetable oil.
		Fry the cutlets on both sides until golden brown. Then cover the pan with a lid, reduce the heat and cook the cutlets until cooked.
		Stuffed chicken cutlets are ready. Bon appetit!

Recipe "Chicken cutlets stuffed with eggs, cheese and herbs" - In breadcrumbs

Ingredients:

Chicken fillet - 800 grams, 2 eggs, salt, pepper to taste, 3 boiled eggs, cheese - 200 grams, herbs, breadcrumbs.

Cooking method:

First, grind the chicken breasts in a blender or meat grinder. And add 2 eggs, salt and pepper.

I added this seasoning, mine from Abkhazia ran out, basically nothing, the smell is pleasant and there is an aroma from the minced meat.

Then grind the eggs, cheese and herbs in a blender.

Then we pour the crackers into a plate so that we have everything ready for making cutlets.

So, here is our minced meat!

I decided to do everything on a plate, it’s easier to make cutlets, and I can take pictures.

First I put the minced meat in a thin layer.

Then the filling.

Place another layer of minced chicken on top.

We fasten it better and roll it in breadcrumbs.

Place in a frying pan and fry over low heat on both sides. Since the cutlets turn out to be large, I could fit 3 of them in the frying pan.

Already fried cutlets.

In the context. 5 tbsp. butter

3 tbsp. breadcrumbs

1 tbsp. flour

Remove tendons and films from the fillet, beat it off, removing the bones.

Prepare the minced meat for the filling: fry the chicken liver and chop finely, mix with chopped boiled eggs and parsley, season with butter and red pepper, mix.

Place the cooked minced meat in the center of the larger fillet, cover the smaller fillet on top, lift the edges of the larger fillet, cover the minced meat, rub the cutlets with pepper and salt, then bread the cutlets in flour and dip in lezon (beaten egg), then bread them in white breadcrumbs and fry until browned. .

Next, the fried chicken cutlets, stuffed with liver, are again dipped in leison and rolled in chopped stale wheat bread, pressed with your hands - you need to form the cutlets in the form of an elongated egg.

The formed cutlets are deep-fried, removed, placed in a frying pan and placed in an oven preheated to medium temperature for 5 minutes.

CHICKEN CUTLETS STUFFED WITH NUTS

For the cutlet mass:

• 600 gr. chicken fillet or minced meat
• 100 ml. milk
• 100 gr. butter
• 1 large or 2 small eggs
• salt to taste
• 2-3 tbsp. l. semolina (if you use minced meat, not fillet)

For filling:

• 100 - 150 gr. shelled walnuts
• 100 ml. milk
• 1 tbsp. l. no heaps of flour
• salt to taste

For breading:

• egg
• breadcrumbs
• vegetable oil for frying

Preparation:
Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina (if you used minced meat and not fillet). Now you need to knead the minced meat thoroughly, and then set it aside to rest.
Now you can start filling the cutlets.
Chop the walnuts, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thickened and cool.
Make a flatbread with a diameter of about 10 cm from the minced meat, place about a tablespoon of filling in the center, connect the edges of the flatbread and form an oblong cutlet. It is convenient to do this using film. Then dip the cutlet in 1 egg, roll in breadcrumbs and fry in vegetable oil.
Place the cutlets in the pan and place in the oven for 5-10 minutes.
Well, choose the side dish according to your taste;)