Cooking schnitzel in the capital's style with a complex side dish. Cooking schnitzel in the capital style with a complex side dish Schnitzel in the capital style technological map

Should I start a separate tag “Soviet cuisine”, huh? I know, I know that most of the dishes of this era are described in the famous Stalinist “Cooking”, in the abbreviated version “The Book of Tasty and Healthy Food”, but still, there were also dishes invented, so to speak, after 1955. The same - where are they described? And the hero of today’s post was at one time very common in Soviet public catering; in many restaurants he often had the position of “duty dish,” and you know, this is a “responsible post.”

Champagne, two hundred grams of cognac, two spring salad, and two ministerial schnitzels!

There is only collection champagne left, 12-70 bottles - the waitress warned.

No question! Today the fleet is resting (I’m wearing the uniform of a naval school cadet and it makes me burst, but keep my style).

Oh yes! For ladies - fruits!

My tongue was itching to add “And flowers.” But from the stories of my comrades, I knew how much bouquets cost in restaurants, so I bit my tongue in time.

That’s how I learned that there is such a work of culinary art in the world as ministerial schnitzel. Subsequently, I came across it more than once both under this name and as “metropolitan-style schnitzel.” Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes simply rolled in flour. The butter from inside disappeared somewhere over time, leaving no memories of itself, but the smell of rancid vegetable oil appeared. Often it was a chicken breast, but even more often, it was incomprehensible chicken meat, perhaps from the thigh, or even made up of several scraps of a well-beaten drumstick. However, this was already in the 90s - the era of Bush's legs and a total shortage of good food.

However, let’s not talk about sad things, but let’s prepare the schnitzel as it deserves.

We will need:

1. Chicken breasts 2 pcs.

2. Butter 20 gr.

3. Sliced ​​loaf 200 gr.

4. Eggs 2 pcs.

5. Salt, ground black pepper.

Everything else in the photo is for a side dish that is not directly related to the main dish.

We beat the chicken breast with a hammer, turning it into a fairly thin layer of meat. Many chefs recommend doing this by wrapping the fillet in cling film. But this is only so as not to litter the area with chicken fibers. Provided that you are not preparing 200 schnitzels “for Malanya’s wedding” and are not pounding the breast as hard as you can, these subtleties can simply be ignored.

Salt and pepper the broken layer

Place a piece of 10 grams of fresh butter in the middle

Wrap the meat layer in an “envelope”

Cut the bread into thin noodles (you can pre-freeze it in the freezer, this will make it easier to cut). Beat the eggs in a separate container to prepare the lesion. Dip the schnitzel in the lesion. Roll on all sides in sliced ​​bread.

Fry the schnitzel in a frying pan with butter. We serve it to the table accompanied by a “complex side dish” - mashed potatoes, thinly sliced ​​cucumbers and radishes, and certainly, as a sign of good Soviet manners, green peas.

Let's compare the result with the document:

Technical and technological map No. 125320
Schnitzel in the capital

Recipe

Process

The cleaned chicken fillet is lightly beaten, dipped in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.

Requirements for registration, sale and storage

The fillet is prepared as needed and sold in portioned containers. Immediately after cooking, butter is placed on the fillet.

Quality and safety indicators

Organoleptic characteristics of the dish Schnitzel in the capital must meet the following requirements:

Did it work?

Oh yes! An indicator of meat readiness is the release of colorless juice on the cut.

Now that's it!

Wash your hands before eating!

1.1 Technical and technological preparation card
Schnitzel “metropolitan style”
Recipe No. 1
Scope of application
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the specialty dish Schnitzel in the capital
Requirements for raw materials
Food raw materials, food products and semi-finished products used to prepare the Schnitzel dish in the capital must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc. .)
All products used must be processed in strict accordance with established sanitary standards and rules.
During primary processing, meat is defrosted at a temperature from 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes specified in their passports. Defrosting meat in water or near the stove is not allowed. Re-freezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.

Recipe
Recipe for schnitzel “in the capital” with a side dish”

Name of raw materials products Norm of products per 1 serving Number of servings
Gross Net 10 50 100
Chicken breast fillet/(s/m) 113 98 980 4900 9800
Wheat bread 37 33 330 1650 3300
Chicken egg 20 20 200 1000 2000
Butter 10 10 100 500 1000
Weight p/f 148 1480 7400 14800
Side dish (complicated) 150 1500 7500 15000
Potatoes (fries) 266 200 2000 10000 20000
Tomatoes (fresh) 20 20 200 1000 2000
Cucumbers (fresh) 20 20 200 1000 2000
Peas (green) 10 10 100 500 1000
Yield with side dish 280/10
Cooking technology:
Schnitzel in the capital.
The shoulder bone of a large fillet is cut off, the fillet is cleaned and opened. Then lightly beat it, cut the tendons in 2-3 places, place a small fillet on it and cover it with the edges of a large fillet, giving it an oval shape. Soaked in lezone, breaded in a breading of stale wheat bread without crusts, cut into strips. The prepared p/f is fried immediately before serving. To do this, place it in a frying pan heated with oil, fry until a crispy crust forms, then fry for 3-5 minutes in the oven. When leaving, a complex side dish of 3-4 types of vegetables is placed on an a la carte dish or plate: potatoes, deep-fried in strips, green peas, next to it is a crouton, and on top of it is schnitzel. Canned fruits heated in syrup are placed on the schnitzel, and at the time of serving, chilled butter in the shape of a flower.
Requirements for registration, sale and storage
The fillet is prepared as needed and sold in portioned containers. Immediately after cooking, butter is placed on the fillet.
The permissible shelf life of the dish Schnitzel in the capital before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the dish Schnitzel in the capital according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature from +2°C to +6°C.
Quality and safety indicators
The organoleptic characteristics of the Schnitzel dish in the capital must meet the following requirements:
Appearance Color Consistency Taste and smell

The meat is evenly fried, the color is even golden. An indicator of meat readiness is the release of colorless juice on the cut. The crusts are golden, the color of the meat when cut is white or grayish.
The crust is soft, the flesh is juicy, the meat does not fall apart and retains its shape. Baked, fried meat with the aroma of spices. Moderately spicy and salty. No discrediting signs.

The microbiological parameters of the Metropolitan Schnitzel dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.
Nutritional value
The nutritional value of the dish Schnitzel in the capital style per 100 g of product and the yield is 130 g:
Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 12.44 6.79 9.51 148.91
130 g 16.17 8.83 12.37 193.61

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 pieces (500 g), white bread - 150 g, milk or cream - 1 glass (0.2 l), egg - 1 piece, 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. Sauté onions, 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 fruits 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 plate, 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.

Chicken Kiev

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 small saucepan or deep frying pan, 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.

Chicken schnitzel, capital style rich in vitamins and minerals such as: vitamin B1 - 20.9%, vitamin B2 - 18.4%, choline - 19.2%, vitamin B5 - 20.2%, vitamin B6 - 16.1%, vitamin B12 - 16.6%, vitamin PP - 26.7%, potassium - 13.8%, phosphorus - 22.3%, iron - 12.5%, cobalt - 25%, manganese - 12.3%, copper - 11, 7%, selenium - 34.7%, zinc - 11.5%

What are the benefits of chicken schnitzel in the capital?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

For the first time I tried capital-style schnitzel in one of the restaurants in a city that was far from the capital. I really liked the schnitzel; the juicy inside of the chicken fillet was topped with crispy, browned fried pieces of bread. I prepare this dish very often for holiday tables, because it is quite quick to prepare, very presentable on the holiday table, and incredibly tasty, which is also important.

To prepare schnitzel in the capital, you should take chicken fillet. If previously one fillet made one schnitzel, recently chicken breasts have become so large that sometimes I can make two schnitzels from one breast. Initially, the meat calculation is as follows - 1 chicken breast per serving.

Let's prepare all the ingredients and prepare the schnitzel in the capital's style. Nowadays there is already sliced ​​bread for toast on sale, which, in my opinion, is very suitable for this dish. Firstly, it absorbs liquid well and will stick well to the surface of the schnitzel when frying, and secondly, it can be cut very evenly and it will not crumble like regular bread.

First of all, let's prepare the meat, for this we cut the fillet from the thick edge and open it like a book.

Using a kitchen hammer, beat the chicken fillet. To prevent the fillet from tearing during the process, it is advisable to cover it with a plastic bag and then beat it.

Now let's prepare the egg batter. Beat the egg into a bowl, add salt, pepper and chicken spices. Pour in 1 tbsp. water and whisk the mixture until smooth.

Cut the crusts off the bread for toast and cut the bread into small strips.

Place the chicken fillet into the egg mixture first.

Then transfer the fillet to a bowl with bread strips. It is advisable to place the breadsticks in one layer. Press down the chicken fillet a little with a spatula to secure the bread to the fillet.

Heat the vegetable oil in a frying pan and place the schnitzel, bread side down, in the pan, cook the schnitzel for 4-6 minutes on each side over moderate heat.

Meanwhile, brush the top of the schnitzel with the egg mixture using a silicone brush and carefully lay out the pieces of bread. Press the bread strips well onto the fillet using a spatula. The schnitzel turns over well and the bread doesn't fall off. Turn the schnitzel over and cook for another 5 minutes. Since we beat the meat, the schnitzel will be of small thickness, and this time will be enough for the meat to fry and the bread to toast.

Serve the finished schnitzel in the capital's style with pickled vegetables, mashed potatoes, salad or rice.

Bon appetit!