Description
This is a classic dish of the era of stagnation. Served in all restaurants, sold in all stores called "Cooking." And what is most interesting, tastier chicken breast nothing never came up. Well, maybe the chicken Kiev, though she is also originally from the same era. The forgotten recipe of the past. Simple ingredients, without any rukkol, Parmesan and anchovies. And what delicious! I plucked up the courage and the audacity to write your master class. I'm certainly not a chef. But I have a lot of friends chefs in Moscow restaurants, and they all really like my cooking, they say to me: "Katya, you're a born cook from God, you only lack a bit of technology and knowledge, but anyway, what are you doing in the kitchen is great, you can cook." And so I, inspired by these words, show your master class.
Ingredients
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Chicken breast
400 g
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Bread
-
Chicken egg
2 piece
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Spices
-
Flour
Cooking
Of course, guys, you can get just chicken Breasts, but I think it's not professional. How interesting to any cook, in love with his profession, take a whole chicken and butcher it. Though I am not a Pro, but still butchered. Here is breast without skin but with bones yet...
Then a sharp knife separate the two fillets from the breast. The bones will go to great broth. We have two chicken fillets.
Each chicken fillet is divided into small and large. Small is just so flat that your hands will slide. And now look closely at the small fillet, I see stripes of connective tissue? It is necessary to remove necessarily. I picture this moment marked the tip of a knife. I think You can see.
Now let's get a big fillet. That's right, You do not need in any case to batter it with a hammer to make thinner:))) This is to a degree wrong:))) that there are no words. Come on, I'll teach You how to do it. From the other side, where the thick piece, you take a sharp knife and carefully make an incision along the breast first, and then parallel to the bottom layer, well from the middle to the edges and not cutting through the bottom. And open the breast like a book, if someone is not clear, then write to me in PM, I will gladly answer...
But after that you can happily hit the gavel, but only friends, no enthusiasm and better rolling-pin, and under the film. Let's learn to cook properly...
Well, if we learn to prepare properly, now look at this picture, you see that white streak? On the right side is well visible, but I left with a special knife set, seen? This stuff to remove, of course, possible, but only we cut the skin, so you will just need to nadsech it askew.
In principle, the most "complicated" are over. Although I want to write is not difficult but correct :), now I'll have to grease a little oil, breast, salt and pepper, put on a basic small fillet, wrap, dip in flour, then in egg and finally in the splitting of white bread. This is one of the main conditions. And my advice - loaf of white bread to put for 15 minutes in the freezer, then it's just easier to cut will.
That is, in principle, that's all. My friends are Pro-cooks believe that I coped well with its task. Hope. And even if it is bad, then I am always your Katie is a Fox, see you later friends :)
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