Many gourmet dishes have become everyday food of the common people. But there are also many reverse examples. Take the same cutlets in a ministerial way. They can be prepared both on weekdays and on the festive table. Despite the pompous name, such cutlets are made easily and fairly quickly. Try to cook this dish, it will turn out no worse than in a posh restaurant!
What is the difference between minced meatballs
They are prepared from chicken breast fillet, but not scrolled in a meat grinder, as is done with ordinary cutlets. For a ministerial dish, the tenderloin should be cut with a knife across the fibers into thin short strips. In extreme cases, you can make small cubes. The main thing to remember is that minced meatballs are not prepared from minced meat scrolled in a meat grinder.
The second thing this semi-finished product is different is the ingredient for a bunch of minced meat. To make the meat sticky and give in to further molding, not starch or soaked bread crumb is added to it, but starch. Perhaps, only the usual egg, pepper and salt passed into minced meatballs .
The recipe has another feature - it is specially prepared breadcrumbs. They are made from the crumb of a loaf cut into thin cubes. This breading gives a special taste and decorates the look of the finished product. So it will not be a shame to serve such patties to the table. They are tender and juicy inside, just melt in your mouth, and outside are covered with a sincerely crispy crust.
A bit of history
There are several versions that relate to the name of this product.
In Soviet times, catering served chicken fillet breaded in breadcrumbs. In the menu it was possible to meet it under various names: “cutlet de volyay”, “schnitzel in the capital”, “capital cutlets”. This dish was inexpensive and tasty, so it was popular.
The owners of the canteens wanted to sell chicken cutlets more expensive, but they had to be presented to their customers as a delicacy. Visitors were told that when you eat this delicious dish, you will feel like real ministers. Hence the name - “ministerial”.
Another version says that the name of these cutlets, on the contrary, they wanted to simplify. The government was unprofitable ministerial origin of the name. In a socialist country, not every person can afford a good chicken tenderloin, and not just the top of power. Therefore, minced meatballs began to be called the capital's schnitzel.
Cooking equipment
- Cutting board.
- A sharp kitchen knife.
- Cling film.
- Chop Hammer.
- Corolla.
- The spoon.
- Pan.
- Fork.
Ingredients for a classic recipe.
- Chicken fillet - one piece (300 grams).
- Butter - one tablespoon.
- Eggs - one or two.
- Loaf crumb - a couple of pieces.
- Starch (corn or potato) - two tablespoons.
- Salt and spices to taste.
- Sunflower oil for frying.
Cooking minced meatballs
We cut the chicken fillet with a knife across the fibers into small short strips. A more detailed size of the plates: length - a couple of centimeters, width - not more than a centimeter, thickness - about three millimeters.
Add minced salt and spices to the resulting mince. Minced chicken cutlets harmonize well with seasonings such as pink and white peppers, as well as nutmeg. Spices can be replaced with a drop of wine vinegar or white wine. Now put the softened butter and thoroughly knead the minced meat. You can do this with a spoon.
Separate the proteins from the yolks and begin to whisk them vigorously with a whisk or mixer. First you need to add a pinch of salt so that the foam rises well. Beat up until peaks form. The denser they are, the better. Gently introduce the mass into the stuffing.
Now we put starch to the minced meat and mix again. We form small cutlets with our hands. Juice can be released from chicken breasts when frying, so breading is needed. It, like butter, is a secret ingredient and is prepared in a special way.
First, prepare the breadcrumbs. A chicken, loaf or white bread is best suited for chicken. It is better to take not fresh pastries, but yesterday or even the day before yesterday. You can, of course, experiment with brown bread, but traditionally such cutlets are made from white.
We cut the bun into ordinary pieces. We remove the crust, we only need a crumb. We cut it into small and thin cubes. At this stage, they can be sprinkled with salt, seasonings or garlic-soaked butter, but this is a matter of taste. We place the whetstones on a baking sheet and put in the oven, preheated to a hundred degrees. The output should be crispy crackers.
Now we take the minced minced chicken cutlets, dip them in the yolk, and then evenly bread with the cooled crackers in one layer. Particularly painstaking housewives get to the point that they stick on a cracker.
Pour the sunflower oil into the preheated pan. It needs so much that it half-covers the patties. We fry the semi-finished products over medium heat until the crackers become a beautiful golden color. We put the finished product on a kitchen towel, let the excess fat drain, since the oil cut turns out to be a minced meat.
Ministerial Schnitzel Recipe
In principle, this is a kind of minced meatballs. Only for schnitzel you do not need to cook minced meat, that is, to mess around with cutting small sticks. Chicken fillet parts are used, divided into several pieces. They are slightly beaten off with a kitchen hammer, added and rubbed with spices to taste.
One side of the fillet is smeared with softened butter, like a sandwich. Then fold in half or fold into an envelope. Then everything is the same: dipping in an egg, breading with slices of crackers and roasting. That is, schnitzel is cooked in the same way as minced meatballs from chicken.
Ingredients for a Simplified Cutlet Recipe
- A piece of fillet.
- One egg.
- Two to three tablespoons of mayonnaise.
- One tablespoon of starch.
- Salt and spices to taste.
- Sunflower oil for frying.
Cooking minced meatballs in a hurry
You can use not only the fillet, but also other parts of the chicken. The meat is cut into cubes of about one centimeter. Now you need to add the remaining ingredients to the minced meat: egg, mayonnaise, starch, salt, spices and mix. The resulting mass in consistency should be like a dough for pancakes.
Put the minced meat in a pan with preheated oil with a tablespoon. Fry on both sides. The dish is as juicy as the classic recipe.
Note
Such cutlets can also be prepared with the addition of cheese, from lean pork, rabbit meat and even red fish: trout or salmon.
Eat with fresh vegetables or any other favorite side dish.
Try serving minced meatballs for lunch or dinner, and your family will ask you again and again to cook this delicious dish!