Description
Like the Kiev cutlet with my secrets. The burgers are juicy with cheese stuffing
Ingredients
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1.300 kg
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70 g
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3 piece
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50 g
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1 handful
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5 piece
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2 Tbsp
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2 piece
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2 piece
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1 tsp
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1 tsp
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Cooking
Usually buy breast fillets removed and pickled. One turns 4 breast fillets. This fillet then you can do whatever you want. In a mortar and well triturated first salt with the nuts, then gradually add the spices and pound well. Then add oil, concentrated pomegranate juice and balsamic vinegar. Weight should be homogeneous.
In General, the sauce I have is always different, depending on the mood. Now this mass RUB the fillet and put into the fridge. This product can be stored for 3-4 days in the fridge. But if you need a large can and in half an hour.
Make filling. On a fine grater to grate the cheese, chop the parsley, combine. Divided into 4 parts. To each add a piece of butter, to form 4 balls and send in the freezer.
Now take the fillet, it is necessary to open with a very sharp knife. Cover with plastic to discourage, without fanaticism. Now on the edge to put the stuffing. And begin to wrap to the filling was inside.
And palms compressible, as a hamburger, and now we send our filet for 15 minutes in the freezer. During this time, they seem to seize, but not freeze
Then our cutlets dip them in the crumbs, usually do itself, and again compressed to a pulp, leave for 10 minutes. During this time, they give little moisture to it, now dip them again and again compressible
Heat the pan and begin to fry over high heat for 3-4 minutes on each side to seal the juice inside.
Then lower the heat and cook until ready. In the end, as a rule, cover with a lid, but it in the end. They are fried just 25 minutes.
Tiring? Yes, but delicious. Such feats will only from a great love.
And here it is in context. Juicy? And all the juice inside!!! BON APPETIT!!!
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