Technological map ministerial chicken schnitzel. Cooking schnitzel in the capital with a complex side dish

I looked at the community tags, and did not see the tag " Soviet cuisine". I know, I know that most of the dishes of this era are described in the famous Stalinist "Cookery", in an abbreviated version of "The Book of Tasty and healthy food”, but still, there were also dishes invented, so to speak, after 1955. The same "Donbas cutlets" - where are they described? Yes, and the hero of today's post at one time was very common in Soviet catering, in many restaurants he often had the position of a "dusk", and you know this is a "responsible post".

That's how I found out that in the world there is such a work of culinary art as ministerial schnitzel. Subsequently, he met me more than once both under this name and as “schnitzel in the capital”. Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes just rolled in flour. The butter from the inside eventually disappeared somewhere, leaving no memories of itself, but there was a smell of rancid vegetable oil. Often this was chicken breast, but even more often, it was incomprehensible chicken meat, possibly 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 the total shortage of good food.

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

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, which 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 in order not to litter the chicken fibers around. Provided that you are not preparing 200 schnitzels “for Malanin’s wedding” and do not hit the breast with all your dope, these subtleties can simply be neglected.

Salt the broken layer, pepper

We spread a piece of 10 grams of fresh butter in the middle

We wrap the meat layer with an "envelope"

Cut the bread into thin noodles (you can pre-freeze in the freezer, so it will be easier to cut). Whisk the eggs in a separate bowl to prepare the lezion. Dip the schnitzel in the lezion. Roll on all sides in sliced ​​bread.

Why don't 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 "Cookery", in an abridged version of 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? Yes, and the hero of today's post at one time was very common in Soviet catering, in many restaurants he often had the position of a "dusk", and you know this is a "responsible post".

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

Only collectible champagne is left, 12-70 bottle - the waitress warned.

Sure, not a problem! Today the fleet is resting (I am wearing the uniform of a cadet of a nautical school and this makes me burst, but keep the style).

Oh yes! For ladies - fruits!

The tongue itched to add "And flowers." But from the stories of my comrades, I knew how much bouquets cost in restaurants, so my tongue was bitten in time.

That's how I found out that in the world there is such a work of culinary art as ministerial schnitzel. Subsequently, he met me more than once both under this name and as “schnitzel in the capital”. Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes just rolled in flour. The butter from the inside eventually disappeared somewhere, 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 an incomprehensible chicken meat, possibly 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 the total shortage of good food.

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

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, which 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 in order not to litter the chicken fibers around. Provided that you are not preparing 200 schnitzels “for Malanin’s wedding” and do not hit the breast with all your dope, these subtleties can simply be neglected.

Salt the broken layer, pepper

We spread a piece of 10 grams of fresh butter in the middle

We wrap the meat layer with an "envelope"

Cut the bread into thin noodles (you can pre-freeze in the freezer, so it will be easier to cut). Whisk the eggs in a separate bowl to prepare the lezion. Dip the schnitzel in the lezion. Roll on all sides in sliced ​​bread.

Fry the schnitzel in a frying pan with butter. Serve to the table, accompanied by a "complex side dish" - mashed potatoes, thinly sliced ​​cucumbers and radishes, without fail, as a sign of a good Soviet tone, green peas.

Compare the result with the document:

Technical and technological map No. 125320
Schnitzel in the capital

Recipe

Technological process

Cleaned chicken fillet lightly beaten, moistened in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.

Requirements for registration, implementation and storage

The fillet is cooked as needed and sold in portioned dishes immediately after cooking, put butter on the fillet.

Quality and safety indicators

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

Happened?

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

That's it!

Wash your hands before eating!

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, browned vegetables and stewed beets are laid. Bring to a boil, put Bell pepper, cut into strips, browned flour is introduced, diluted with broth or water, spices, salt, sugar are added and boiled until tender. Before serving, season with garlic, mashed with bacon. If borscht was prepared with sauerkraut, then it is put in stew after potatoes. When on vacation, put meat on a plate, pour borscht, put sour cream, greens. Pampushki can be served separately.

2. Cooking technology: "Stolichny Schnitzel"

In a large fillet, the shoulder bone is cut off, the fillet is cleaned and opened. Then they lightly beat off, cut the tendons in 2-3 places, put a small fillet on it and cover it with the edges of a large fillet, giving it an oval shape. Moisten in lezon, breaded in breading from stale wheat bread without crusts, cut into strips.

3. Technology for making compote from dried fruits

Dried fruits are sorted, removing impurities, and sorted by type, as they have different cooking times. Large apples and pears are cut into pieces. Fruit washed warm water 3-4 times. Water is poured into the cauldron, brought to a boil, sugar is added, it is dissolved with stirring and brought to a boil again.

Apples, pears are placed in boiling syrup and boiled for 20 minutes, then the rest of the dried fruits (except raisins) are added and boiled for 10-15 minutes, raisins are added and boiled for 4-5 minutes.

To improve the taste, citric acid is added to the compote. Ready compote is cooled to 10°C and incubated for 10-12 hours for infusion. At the same time, flavoring substances completely pass into the syrup from their fruits, which improves the quality of the compote. It is recommended to put sugar at the beginning of cooking, because under the action of the acids contained in dried fruits, sucrose breaks down into glucose and fructose (inert sugar), which makes the compote sweeter.

Ticket number 2

1.Technology for preparing meat and bone broth

To prepare this broth, bones and meat of the breast, scapular and subscapular parts and trim are used, weighing 1.5-2 kg.

Prepared bones are poured with cold water, brought to a boil and boiled at low heat for 2-3 hours, then meat is laid, quickly brought to a boil, removing excess fat. The duration of cooking meat is 1.5-2 hours. 30-40 minutes before the end of cooking, put lightly baked roots and onions, a bunch spicy vegetables. At the end of cooking, the finished meat is removed, the broth is drained and filtered.

Meat and bone broth can be prepared in another way. Prepared bones are placed in a cauldron, meat is placed on them, poured cold water, with strong heat, bring to a boil, remove the foam and cook with low heat, periodically removing fat. After 1.5-2 hours, the meat is removed, and the bones continue to cook. 30-40 minutes before the end of cooking put baked roots and onions, a bunch of spicy vegetables. The finished broth is drained and filtered.

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Background information includes.

The importance of meat dishes in human nutrition

The meat is rich in proteins, fats, minerals and extractives. Proteins are used to build and repair body tissues, and fat is a source of energy. Extractive substances give flavor and aroma to meat dishes. Thanks to this, they contribute to the secretion of digestive juices and good absorption of food. There are few carbohydrates and vitamins in meat. To enrich meat dishes with carbohydrates, vitamins and minerals, they are served with side dishes of vegetables, cereals and pasta. Vegetable side dishes contain alkaline elements and maintain the acid-base balance in the body. Most meat dishes are prepared with sauces, which diversify the taste and range of dishes.

For the preparation of meat dishes, all types of heat treatment are used, and depending on this meat dishes divided into boiled, poached, fried, stewed, baked.

Cooking meat dishes

Meat dishes are cooked in a hot shop. Cook meat in boilers, pans, stewpans; fry - in frying pans, baking sheets, electric frying pans, braziers and a skewer; stew - in saucepans, pots, boilers; baked - on baking sheets, portioned pans. When cooking, the following inventory tools are used: spatulas, chef's fork, sieve, chumichki, forks, skimmers, sauce spoons.

The temperature of ready-made meat dishes during the holiday must be at least 65 ° C. A side dish is first placed on a heated dish or plate, next to it is meat, it can partially cover the side dish, in some cases the meat is placed on the side dish. Distinguish side dishes simple and complex. A simple side dish consists of one product, a complex one - from several types of products. When compiling a complex side dish, products are selected that match in taste and color. A complex garnish has bouquets. The meat is poured with sauce or the sauce is served separately in a gravy boat. The garnish is not poured with sauce.

Schnitzel in the capital complicated side dish

Chopped mass is prepared from beef, lamb or pork. Fat is not added to the mass of pork. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.

When on vacation, a side dish is put on a portioned dish: fried or boiled potatoes, crumbly cereals, a complex side dish consisting of 3-4 types of vegetables, next to it - schnitzel, poured with melted butter. Schnitzel can be served with capers and lemon. In this case, fried potatoes are placed on a portioned dish, schnitzel is next to it, poured over it with butter, heated with lemon zest(chopped straws and scalded), capers squeezed from the brine and a circle of peeled lemon are placed on top.

A complex side dish is an addition to a meat dish from mutually compatible products. Basically, one of the components of all complex side dishes is potatoes, which can be subjected to all methods of heat treatment, combined according to palatability both with fresh and boiled, stewed, fried, baked vegetables. Here are examples of classic complex side dishes:

• 1. potatoes + stewed cabbage;
• 2. potatoes + carrots in Korean;
• 3. potatoes + fried zucchini;
• 4. potatoes + baked eggplant;
• 5. potatoes + beets with garlic.

A dish with a complex side dish will be very beautiful, thanks to a different color combination of vegetables, and a vitamin palette will make the dish healthy.

A complex side dish can be made from different types vegetables, for example:

• 1. Grilled broccoli, carrots, small corn on the cob, beans, asparagus.
• 2. you can boil broccoli, Brussels sprouts and cauliflower, carrots, green beans.
• 3. stew cabbage, add mashed potatoes or baked potatoes.

Requirements for the quality of fried meat dishes

Fried natural meat dishes have a well-fried golden crust. Beef and lamb can be done well, lightly or medium, and pork can be done well done. The meat is cut across the fibers into thin slices. The color on the cut of lightly fried meat is from red to pink, for medium fried meat - from pink to gray, for fully fried meat - from gray to brown. The consistency is soft, in light and medium-roasted meat it is more juicy. The taste is moderately salty, the smell of fried meat.

Portion pieces not breaded - the same thickness, fried on both sides until golden brown. Color - from pink to gray. Taste and smell inherent fried meat, with an aroma characteristic of a certain type of meat. The consistency of the beef is juicy, well done, other products may be less juicy.

Breaded fried foods have an oval shape, with even, not raised edges, the surface is even, with a crispy crust. The cut color is gray to brown. Taste and smell characteristic of meat fried in breadcrumbs. The taste of fats that were used for frying is allowed. The consistency of the products is elastic, the meat is soft, juicy.

Meat dishes, fried large pieces, keep hot for 3 hours, and for long-term storage they are cooled and put in the refrigerator for 48 hours. Breaded portion products can be stored for no more than 30 minutes.