Description
In my youth the phrase "Chicken Kiev" was a synonym for the word "Luxury&am p;quot;. Theoretically, we all, students-technologists knew how to do them, is explained in detail tutorial, but I didn't know the people who prepared them often. In those years, sales were only old chickens bluish color with long legs and necks. The only method of cooking is a long cooking, just so the chickens have become relatively edible. Chicken breast was tough and dry, in order to Refine it, came up with this recipe. I decided to cook chicken Kiev in strict accordance with the textbook technology of those years: two patties per serving, with bone, with the hair curler. I managed almost everything, only to find the breast of such size as before, I couldn't, the current broiler chickens more than three times, so my kotleti we ate for two days and was happy because they taste exceptional.
Ingredients
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Chicken breast
2 piece
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Butter
50 g
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Flour
2 Tbsp
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Chicken egg
2 piece
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Bread crumbs
2 Tbsp
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Parsley
1 coup
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Spices
-
Lemon juice
1 piece
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Vegetable oil
1 cup
Cooking
The most responsible moment - to properly prepare the semi-finished product: with the carcass in the region of the breast, remove the skin, cut the breast from two sides of the carcass along with the wings.
From the wing we need only the part up to the first joint, so cut off the rest and clean the bone from the meat.
The breast consists of small and large fillets, they should be divided.
Small fillets need to remove the white tendon, as when heated it contracts and deforms to a pulp.
Small and large fillets cut lengthwise to half, retaining the seeds.
The day before prepare the oil for stuffing breast: softened butter, mix with chopped herbs, salt and lemon juice, wrap in foil and leave in the refrigerator until fully cured.
To reveal a small fillet, slightly to beat off, salt and pepper, lay inside the oil, well wrapped,
Place inside a large incised fillet, again well wrapped up,
Bonding wooden sticks
Roll in flour,
Then in a beaten egg,
Then in breadcrumbs
And fry until Golden brown in well heated oil.
The oil inside the meatballs is melted, but the double breading keeps it from flowing. Because the breast was big, I additionally put the finished meatballs in the oven for 5 minutes On the stone wearing curlers made their napkins, garnish the green salad.
If the Burger is done right, the melted butter should leak out when cut. Thanks to him, the breast turns out juicy, very tasty.
Many people do not understand why the bone with cloth. The rules of etiquette of the time assumed that Patty had to take hands. In the book so it was written: "a Fish, a bird and a young women take hands!"
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