Preparation of semi-finished poultry products for preparing complex dishes. Stuffed chicken cutlets "Princess" Stuffed poultry fillet cutlets

Semi-finished products are prepared from poultry in the following assortment: whole carcasses; stuffed carcasses, carcass pulp rolls, stuffed and unstuffed, stuffed chicken fillet cutlets; stuffed chicken legs.

Stuffed chicken (galantine). Galantine - this is a traditional French dish, the name of which comes from the old French word meaning “jelly”, i.e. we can say that galantine is aspic, but made very elegantly, with invention and a special French chic. Cooking galantine is mandatory in the curriculum of all famous culinary schools: chicken galantine with apricots, mushrooms, asparagus, etc. And everything is so refined and beautiful that it’s simply hard to believe that at the heart of all this splendor is an ordinary chicken plus just a little something to make the cut beautiful.
Ingredients: chicken - 940 g, pork - 270 g, bacon - 90 g, eggs - 2 pcs., peeled pistachios - 80 g or canned

peas - 80 g, milk - 350 g, nutmeg - 1 g, ground black pepper - 0.1 g.

The sequence for preparing galantine is shown in Fig.

On the processed chicken carcass, you need to make a longitudinal incision along the spine and cut off the entire skin, leaving a layer of pulp up to 1 cm thick (Fig. 4.2, a). From the remaining pulp (Fig.

4.2, b) prepare minced meat: pass the pulp with the addition of pork through a meat grinder 2-3 times, rub through a sieve, add raw eggs and milk in several stages and beat. Add finely diced bacon, pistachios or green peas, salt, pepper, nutmeg to the prepared minced meat and mix. The resulting minced meat is filled into the skin, the incision is sutured and the product is given the shape of a whole carcass (Fig. 4.2, V).

Stuffing the whole carcass. Poultry carcasses are most often stuffed through a hole in the abdominal cavity or through the throat. Ducks, geese, chickens, broilers (large chickens)

plata) are filled completely with filling - the whole carcass and neck. When stuffing a turkey carcass with stuffing, it is advisable to fill only the crop of the gutted bird.

It is recommended to stuff chickens and young pigeons by placing the filling under the skin, which must first be carefully separated from the carcass so that a thin layer of filling can be inserted from the edges of the breast to the wings and back. Place the rest of the filling inside the carcass. There should not be too much filling under the skin, otherwise during baking the thin young skin of the chicken will burst and the filling will simply fall out from under the skin.

If the chicken carcass is roasted in the oven, then to prevent the carcass from drying out during the frying process, you need to use a kitchen syringe to inject into the wings, legs and breast of the chicken carcass a mixture of hot wine (approximately 100 g), salt and finely ground spices, taken to taste, or a mixture of butter melted in wine.

After filling the prepared bird with the filling, you must carefully sew up the holes through which the filling was inserted with thick white threads.

Chicken stuffed with rice, mushrooms and foie gras. Remove the breast bone from cooked chickens using a small sharp knife and a table cutlery. Aozhtsu. Trim the excess protruding spine bones with kitchen scissors. At this stage it is important not to damage the skin.

Preparing the marinade: peel and finely chop the garlic; In a deep bowl, mix olive oil, salt, pepper and garlic; Place chickens in marinade, cover bowl and shake to coat chickens completely. Place the bowl in the refrigerator while the minced meat is prepared.

Boil the rice al dente. Peel the onion, chop finely and sauté in butter for one minute. Add chopped boiled mushrooms and simmer for another two minutes. Cut the foie gras into cubes. Mix all ingredients and add vermouth. Salt and pepper. Stuff the chicken with minced meat and secure the cut edges with metal pins or skewers.

Stuffed chicken. Ingredients: chicken (carcass) - 1 pc. weighing approximately - 1.5 kg, boiled rice - 30 g, dried apricots 50 g, prunes - 50 g, seedless raisins - 50 g, peeled walnuts - 50 g, apples - 200 g, cilantro, salt, pepper.

Wash the chicken and dry it. Cut the apples into small cubes, chop the dried fruits and cilantro, and chop the nuts with a knife. Mix apples, dried fruits and nuts with rice.

Stuff the chicken belly with the prepared mixture and secure the edges of the cut with skewers. Rub the carcass with pepper and salt.

Duck stuffed with cabbage. Ingredients: duck weighing about -2 kg, onion - 100 g, black peppercorns, fresh cabbage (sauerkraut) - 400 g, lemon juice - 10 g, caraway seeds - 0.5 g, salt and pepper to taste.

Remove the bones from the duck through the gutting area. Duck bones are removed in a similar manner to chicken. .

Season the prepared duck with salt and pepper.

Shred the cabbage. Place chopped cabbage in a heated frying pan with vegetable oil and fry and simmer (with the lid open) for 10-15 minutes. When the cabbage becomes somewhat soft, add lemon juice, cumin seeds and salt. Lemon juice gives the cabbage some sourness, which makes it somewhat similar to sauerkraut. You can cook without lemon juice. Cover the cabbage with a lid and simmer until completely soft. In progress extinguishing Stir the cabbage periodically and check for liquid in the pan. Cabbage should be stewed, not fried. If necessary, add a small amount of boiling water. Add chopped duck meat to the prepared cabbage, stir and let cool until warm. Stuff the duck with cabbage filling. After stuffing, the duck should return to its original volume. If you put a lot of minced meat, the duck may burst during further heat treatment. Sew up the gutting area, tucking the duck's tail inward; close the top hole in the carcass by tucking the neck skin inside.

Stuffed goose and duck. Ingredients: goose or duck - 2.6 kg, table margarine - 50 g, potatoes - 2 kg or prunes - 1.3 kg or apples - 2.5 kg, sugar for apples - 50 g.

The processed goose or duck carcass is stuffed with medium-sized potatoes or cut into slices and fried, or apples, peeled and seeded, cut into slices and sprinkled with sugar, or pre-soaked prunes with the pit removed and sprinkled with sugar.

Stuffed poultry roll. Cooking sequence (Fig. 4.3): on the processed poultry carcass, make a longitudinal cut along the breastbone, cutting through the bone-fork (Fig. 4.3, a). Then separate the meat from the bones (Fig. 4.3, b, c).

You can make a longitudinal cut along the spine and start cutting off the flesh from the back, then the bird fillet will be in the middle part of the roll. Then distribute the pulp evenly over the spread out boneless chicken carcass (Fig. 4.3, d). Beat lightly, sprinkle with salt and pepper, or chopped garlic. If the roll is used cold, it can be sprinkled with gelatin (to preserve the shape of the roll).

Prepare an omelette from two eggs. Place the cooled omelette on the spread out pulp. Place fried mushrooms, cut into slices, on top of the omelette (Fig. 4.3, d). Roll up the bird. Wrap in cling film or cling foil or secure the edge with threads to give it shape (Fig. 4.3, e).

You can add chopped herbs to the omelette mixture. You can also use soaked pitted prunes, dried apricots, olives, olives, walnuts, pistachios, and chopped sweet peppers for the filling.

Chicken roll with pistachios. Ingredients: chicken - 1.3-1.5 kg, cream with fat content of 22% or more - 150 - 200 g, pork loin - 100-150 g, pistachios, salt, pepper. First you need to separate the chicken meat from the bones and unfold it into a layer, cut off the chicken wings, leaving only the upper phalanx. Remove the thymus bone located in the neck area. Turn the thighs out of the carcass, freeing the hip joints. Cut through the shoulder joint, freeing the humerus. Cut off the chicken tail along with the sebaceous gland. Score the skin of the chicken on the right side and drain along the spine. Carefully remove the chicken carcass, leaving only the thigh and shoulder bones. Carefully cut out the femur and humerus bones. Cover with cling film and beat lightly with a meat mallet.

Grind the chicken breast in a blender into minced meat. Salt the minced meat and gradually mix with cream. Add cream gradually, in portions, stirring each time until smooth. You may need more or less than the above amount of cream. It is very important to mix the minced meat well every time after adding cream.

Add pistachios, diced loin and finely chopped parsley to the minced meat. Stir everything well.

Place cling film on a work surface.

Place the chicken skin side down on the film, and then place the cooked minced meat on the chicken fillet. Roll up. Wrap the roll in cling film, compacting the roll as it rolls. Wrap the chicken roll in three or four more layers of cling film. Each time you wrap, make the roll a little tighter. Roll the rolled roll along the work surface of the table, holding the free ends of the film with your hands. Tie the ends of the roll.

Chicken roll. Ingredients: chicken - 1 pcs. (weight 1-2 kg), salt, ground black pepper, garlic.

Place the gutted and washed chicken breast side down on a cutting board. Make a deep longitudinal cut from the neck and use a knife to carefully trim the meat from the bones without damaging the skin and fillet. Gradually separate the backbone, keel, and ribs from the meat, gradually lift the skeleton completely and, cutting off the tendons, remove it, as well as the bones from the legs and wings. To do this, use a thin narrow knife to trim the bone from the meat, tendons and cartilage, then remove the meat membrane from the bone. Lay the bird flat on a board, lightly beat the fillet so that it lies evenly on the skin, sprinkle with salt, ground black pepper, and, if desired, chopped garlic, and rub the spices into the meat. Leave for a few minutes. Roll the carcass into a roll (along the body), wrap it in several layers of foil. Seal the edges of the foil.

Preparation for stuffing the necks of fatty birds. Ingredients: peeled neck skin - 150 g, beef - 80 g or pulp with skin of turkey, goose, duck, onion - 19 g, garlic - 1 g, salt and pepper to taste.

Carefully remove the skin from fatty goose or duck necks, thoroughly seared and washed. Sew it up on one side with thread, fill it tightly with minced meat and sew it up on the other side.

For minced meat: Grind the pulp (in a blender or with a knife), add finely chopped onion, garlic, ground pepper, salt, mix thoroughly. Prick the stuffed necks with a fork in several places.

Stuffed necks can be baked in the oven, fried in a frying pan with fat, or stewed on a “vegetable bed”, selecting vegetables to taste. You can also use fatty chicken necks (old poultry or broilers) for stuffing.

Stuffed chicken legs. Ingredients: chicken legs - 1 kg, fresh champignons - 0.5 kg, vegetable oil, garlic, black pepper, spices.

Cooking sequence (Fig. 4.4): rinse chicken legs, remove remaining hairs (Fig. 4.4, A). Then, being careful not to damage, remove the skin from the legs (Fig. 4.4, b). Trim the tendons near the joint with a knife (Fig. 4.4, c). Carefully cut off the bone (Fig. 4.4, d). If the bone is crushed, remove sharp fragments (Fig. 4.4, d).

Fry sliced ​​champignons in a small amount of vegetable oil until tender (Fig. 4.4, e). Separate the chicken meat from the bone (Fig. 4.4, g). Make a cut on the inside of the leg, carefully trim the meat from the joint with a knife and remove the bone with your hands. Cut the meat into medium-sized pieces (Fig. 4.4, j), squeeze out the garlic, add fried mushrooms, salt, pepper and spices. Stuff with the resulting filling

chicken skin (Fig. 4.4., l). To prevent the filling from falling out, secure the legs with skewers (Fig. 4.4, l).

Poultry fillet cutlets stuffed with milk sauce and mushrooms. Ingredients: chicken fillet - 90 g, butter - 3 g, wheat flour - 5 g, milk - 30 g, fresh champignons

live - 18 g or dried mushrooms - 5 r f eggs for lezon - V 4 pcs m wheat bread for breading - 22 g.

Clean the poultry fillet. To do this, separate the inner muscle (small fillet) from the outer muscle (large fillet). Remove the tendons from the small fillet, and the remainder of the collarbone from the large fillet.

Moisten the cleaned large fillet with cold water and cut off the surface film on the board with a sharp, damp knife. Open a large fillet by cutting from the inside in the longitudinal direction, cutting the tendons in 2 - 3 places and beat them off. Add the chopped small fillet. Place thick milk sauce mixed with chopped boiled mushrooms on the prepared fillet. Dip in egg and bread in white breading (grate slightly stale bread), freeze slightly and bread again. Used for deep frying.

Poultry fillet cutlets stuffed with liver. Ingredients: chicken - 147 g (53 g), veal liver (chicken) - 51 g, lard - 14 g, carrots - 5 g, celery root - 2.5 g, onion - 5 g, Madeira wine - 5 g, nutmeg - 0.5 g, ground black pepper - 0.02 g.

Stuff the prepared fillet (as for cutlets stuffed with liver) with minced meat, dip in egg and double-bread in white breading.

For minced meat: carrots, onions, parsley, cut into slices, fry with bacon until half cooked, add beef liver (chicken) cut into small pieces, bring to readiness. Add Madeira wine and after cooling, pass 3-4 times through a meat grinder with a fine grid. Used for deep frying.

Dumpling mass. The dumpling mass is prepared from the meat of the same types of poultry and game as the cutlet mass.

Poultry and game meat is separated from the bones, stripped of large tendons and skin and ground in a mortar until a homogeneous mass is formed, then wheat bread (without crusts) soaked in milk is added. The resulting mass is rubbed through a sieve, placed in a bowl and, setting it on ice, beat the mass with a spatula until fluffy, gradually adding egg white and followed by small doses of milk. Add salt to the beaten dumpling mass and stir well.

The dumpling mass can be prepared in another way. Poultry and game fillets are passed through a meat grinder with a fine grid, white bread crumbs soaked in milk are added, mixed and passed through a grinding machine, and if it is passed through a meat grinder with a fine grid a second time, the resulting mass is additionally rubbed through a sieve.

For 1 kg of meat take: wheat bread (without crusts) made from premium flour - 100 g, milk or cream - 500 g, egg whites - 3 pieces and salt - 15 g.

The readiness of the quenelle mass is determined as follows: a small piece of the quenelle mass should be dipped into a hot bowl and if it floats and remains on the surface (does not sink), then the mass is considered ready.

The longer and more thoroughly the dumpling mass is beaten, the better and more magnificent the products made from it.

When making dumpling mass in large quantities, it should be beaten mechanically - in a food processor or blender.

The finished mass is used for stuffing and preparing quenelles (the mass is cut up using two spoons or released from a pastry bag in the form of various figures), souffle.

Poultry soufflé. The skinless poultry flesh is boiled, passed through a meat grinder 2-3 times, combined with thick milk sauce and yolks, and kneaded. Whisk the whites into a thick foam and combine with the boiled meat so that the foam does not settle. Place from a pastry bag into greased molds. Used for poaching.

First you need to prepare the filling for the cutlets. To do this, pass a piece of raw liver through a large grinder, and cut the onion into small cubes.

Place butter, 3 tablespoons of vegetable oil in a frying pan and heat. Add onion and fry for 5 minutes.

Then, lay out the liver. With continuous stirring, fry for another 3 minutes. The liver should just thicken, but not become completely cooked. Salt and pepper the filling.

Place it immediately on a plate to stop further cooking in the hot pan. Let it cool down.

In the meantime, you can do the chicken fillet. It must be washed, drained and cut into pieces. First, you need to cut off the small fillet, then cut the large fillet into two parts lengthwise, according to the thickness of the piece. One fillet will yield 3 pieces. This is how you need to cut all the fillets.

Now he needs to be repulsed. To do this, moisten the board with water so that the meat does not stick to it. Cover it with film to prevent splashes. Using a wooden hammer, beat it over the entire surface so that the piece is of the same thickness. There is no need to be particularly zealous, as the chicken is very tender and the meat may tear. Thick edges must be beaten harder and longer than thin edges or the middle.

Lightly salt and pepper the fillet. Place some cooled minced meat in the middle and roll into a roll. You can try wrapping it in an envelope.

Press the finished cutlet well with your hands, giving it the desired shape.

Dredge all cutlets in flour, then in egg and again in flour or breadcrumbs. If there is a breadcrumb coating on top, let the cutlets stand for about 40 minutes so that it sticks to them better and does not fly off in the pan.

Now you need to pour vegetable oil into the frying pan, heat it and place the cutlets.

Fry on both sides with the lid open until cooked over low heat. This takes approximately 7-10 minutes on each side.

Beef liver in the filling can be replaced with chicken liver. Then the minced meat will be more tender. It is better to serve chicken cutlets stuffed with liver with vegetables and herbs, and hot.

Recipe

500 g minced chicken,
100 g cheese
1 egg
1 sweet pepper
3 cloves garlic
1 tsp butter
Pepper, salt
2 tbsp. l flour (for breading)

Yield: 8 pieces (per frying pan)

We clean the pepper, chop it finely and send it to fry in a frying pan. At this time, prepare the cutlets. Mix minced meat, egg, grated cheese, garlic, pepper, salt. Mix well. When the pepper becomes soft, remove from heat and transfer to a bowl. Add butter. Stir and let cool. Flatten the dough for the cutlets on your palm, put the filling in the middle and pinch the edges. Roll in flour and place in a frying pan. Fry on both sides for a few minutes, keep covered for 5 minutes and you’re done. Bon appetit!

Chicken cutlets stuffed with mushrooms

Preparation of minced meat for cutlets:

Grind the chicken in a meat grinder and add the egg and mix. Twist the jowl or unsalted lard there, and then half an onion. Salt and pepper the mixture to taste, stir.

Prepare mushroom filling for chicken cutlets:

Peel, wash and chop the mushrooms, then fry them in a frying pan with vegetable oil. Chop a quarter of the onion (or if you get a lot of minced meat, the remaining half) and pour it into the frying pan with the mushrooms, and fry until golden brown, the main thing is not to miss it, so as not to overcook. Add peas, salt and pepper to your taste, and then remove from heat.

Forming cutlets:

Break the remaining egg into a separate bowl (a deep plate or small saucepan will do) and beat until smooth. Take a small amount of minced meat in your hand and flatten it on your palm, and put the filling in the middle with a tablespoon and carefully roll it up. Roll the formed cutlet in the dough and then in the egg.

Pour vegetable oil into the frying pan; if desired, you can deep-fry the cutlets, but for this you will need to pour oil to the middle of the frying pan. Place the cutlet in the frying pan and fry over low heat until the minced meat is well cooked, about fifteen minutes. After frying the first cutlet, break it in half and check whether it is fried or not; if the minced meat is damp, then fry it until it finishes frying, and fry the next cutlets for the same amount of time as the first one plus additional time for frying.

CHICKEN CUTLETS STUFFED WITH CHEESE

Due to the filling of cheese and butter, the cutlets are very tender and juicy, and the complex breading prevents the filling from leaking out of the cutlets during frying and contributes to the formation of an appetizing crispy crust on the cutlets

In the photo: stuffed chicken cutlets with cheese on a platter with vegetable salad.

Ingredients

1. minced chicken - 500-600 g
2. cheese - 200 g
3. butter - 100 g
4. egg - 2 pcs.
5. flour
6. breadcrumbs
7. salt
8. pepper
9. vegetable oil

Step-by-step photo recipe

		Place the minced chicken in a bowl, add salt and pepper, mix well.
		Cut the butter and cheese into portions. Mash some of the minced meat into a flat cake, put a portion of cheese and butter on it.
		Form a cutlet from minced meat with filling. Prepare all the cutlets in this way.
		Roll each cutlet in flour.
		Then dip into beaten eggs.
		Roll in breadcrumbs.
		Place the cutlets in a frying pan with heated vegetable oil.
		Fry the cutlets on both sides until golden brown. Then cover the pan with a lid, reduce the heat and cook the cutlets until cooked.
		Stuffed chicken cutlets are ready. Bon appetit!

Recipe "Chicken cutlets stuffed with eggs, cheese and herbs" - In breadcrumbs

Ingredients:

Chicken fillet - 800 grams, 2 eggs, salt, pepper to taste, 3 boiled eggs, cheese - 200 grams, herbs, breadcrumbs.

Cooking method:

First, grind the chicken breasts in a blender or meat grinder. And add 2 eggs, salt and pepper.

I added this seasoning, mine from Abkhazia ran out, basically nothing, the smell is pleasant and there is an aroma from the minced meat.

Then grind the eggs, cheese and herbs in a blender.

Then we pour the crackers into a plate so that we have everything ready for making cutlets.

So, here is our minced meat!

I decided to do everything on a plate, it’s easier to make cutlets, and I can take pictures.

First I put the minced meat in a thin layer.

Then the filling.

Place another layer of minced chicken on top.

We fasten it better and roll it in breadcrumbs.

Place in a frying pan and fry over low heat on both sides. Since the cutlets turn out to be large, I could fit 3 of them in the frying pan.

Already fried cutlets.

In the context. 5 tbsp. butter

3 tbsp. breadcrumbs

1 tbsp. flour

Remove tendons and membranes from the fillet, beat it off, removing the bones.

Prepare the minced meat for the filling: fry the chicken liver and chop finely, mix with chopped boiled eggs and parsley, season with butter and red pepper, mix.

Place the cooked minced meat in the center of the larger fillet, cover with the smaller fillet on top, lift the edges of the larger fillet, cover the minced meat, rub the cutlets with pepper and salt, then bread the cutlets in flour and dip in lezon (beaten egg), then bread in white breadcrumbs and fry until browned. .

Next, the fried chicken cutlets, stuffed with liver, are again dipped in leison and rolled in chopped stale wheat bread, crimped with your hands - you need to shape the cutlets in the form of an elongated egg.

The formed cutlets are deep-fried, removed, placed in a frying pan and placed in an oven preheated to medium temperature for 5 minutes.

CHICKEN CUTLETS STUFFED WITH NUTS

For the cutlet mass:

• 600 gr. chicken fillet or minced meat
• 100 ml. milk
• 100 gr. butter
• 1 large or 2 small eggs
• salt to taste
• 2-3 tbsp. l. semolina (if you use minced meat, not fillet)

For the filling:

• 100 - 150 gr. shelled walnuts
• 100 ml. milk
• 1 tbsp. l. no heaps of flour
• salt to taste

For breading:

• egg
• breadcrumbs
• vegetable oil for frying

Preparation:
Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina (if you used minced meat and not fillet). Now you need to knead the minced meat thoroughly, and then set it aside to rest.
Now you can start filling the cutlets.
Chop the walnuts, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thickened and cool.
Make a flatbread with a diameter of about 10 cm from the minced meat, place about a tablespoon of filling in the center, connect the edges of the flatbread and form an oblong cutlet. It is convenient to do this using film. Then dip the cutlet in 1 egg, roll in breadcrumbs and fry in vegetable oil.
Place the cutlets in the pan and place in the oven for 5-10 minutes.
Well, choose the side dish according to your taste;)