From the beginning, in Russian cuisine, medallions from a whole beaten-off piece of meat fillet were called chops or cues. But already in the mid-19th century culinary bestseller - “A Gift for Young Mistresses” - chopped veal chops are described, and then, when quality meat becomes smaller and Russian cuisine turns into Soviet, any round cutlets begin to be called chops.
Pick your recipe
You will need
-
- Chicken fillet
- stuffed with champignons
- 300 g chicken
- 250 g champignon
- 1 head of white onion
- 40 g grated Parmesan
- 1 egg
- 1 pinch of oregano
- olive oil
- salt and pepper to taste
- For breading
- 1 egg
- 100 g breadcrumbs
- frying oil
- Boiled poultry meatballs
- 400 g of boiled meat (chicken, turkey)
- 1 slice of stale white bread
- 2-3 chicken eggs
- 1 tbsp grated parmesan
- 50 g parsley
- 50 ml of milk or 22% cream
- flour
- breadcrumbs
- 1/4 tsp paprika and ground nutmeg
- salt
- pepper
- olive and butter for frying
Instruction manual
1
Chicken fillet stuffed with champignons
Rinse the champignons under running water and pat dry. Cut the hats and slice them across, the legs cut into circles. Take a wide knife, known as a chef's knife, and crumble the mushrooms into a small cube. Peel and chop the onion.
2
Preheat the pan and put mushrooms on it. Fry them with stirring until all the liquid has evaporated. Pour in vegetable oil and add mushrooms. Reduce heat to small, cover and simmer for 10 minutes, stirring occasionally. Turn off the mushrooms with onions and let them cool.
3
Try the Italian technology for cooking minced meat. Take the chicken fillet, lightly beat it, sprinkle with pepper and salt and fry in vegetable oil for 1.5-2 minutes on each side. Allow to cool. Cut into small pieces and put in a bowl of a food processor. Break the egg there, add cheese and spices and grind everything into minced meat.
4
Beat the remaining egg slightly. Place breadcrumbs on a plate. Heat oil in a pan and set medium heat under it. Take some minced meat in your hand, put the mushroom stuffing in the center and form a round cutlet - a cue-ball. Dip it first in a beaten egg and then in breadcrumbs. Put in the pan. Scratch the meatballs until the stuffing ends. Fry in hot oil until crisp. Serve hot on a salad leaf pillow.
5
Boiled poultry meatballs
This recipe is good in that you can use meat left over from the broth or from baked poultry, because despite the name, pieces of fried chicken or turkey will do.
6
Prepare the mushroom filling as described in the previous recipe. Soak the bread in milk or cream. Cut the meat into slices. Grind parsley. Put chopped meat, parsley in a bowl of a food processor or blender, squeeze the soaked bread and add it to the bird, put spices and chop everything into minced meat. Stick the meatballs with mushroom filling, roll them in flour, dip them in a beaten egg and breaded in breadcrumbs. Fry for 4-5 minutes over medium heat in a mixture of butter and vegetable oils.