Brizol, by the way, is like a roast and chop, not a dish, but a brief description of the preparation. As you might guess from the name, the French invented this method of cooking. "Brizol" in translation simply means "fried in an egg." Is it not true that such a cooking technology is not new to you? How many times have we ever before putting the chops, schnitzel, fish or vegetables in a frying pan, dip them in a slightly beaten egg with salt. The French call this batter “lezon”. The egg shell protects the fried product from being dried, saturated with excess fat or broken into pieces. Many products can be dipped in the season: mushrooms, Brussels sprouts, meat, fish, cheese. But today we will look at how to cook chicken brizol.
Why do I need a lezon?
You may wonder what to use batter for. After all, chicken is already quite tasty and tender type of meat. Why is this egg accompaniment needed? We explain: when we fry simple chops, especially on the grill, the meat is dried. If we add fat to the pan (use the deep fryer method), excess oil will penetrate into the product and the cutlet will be too heavy for the stomach. When frying, a salted egg creates a shell, as it were, which protects tender chicken from excessive drying. As a result, the dish remains juicy. Of course, an egg slightly increases calorie content. Chicken brizol has a nutritional value of 148 kcal versus one hundred and fifteen ordinary “naked” chops. And if we diversify batter with flour, cream or cheese, then we get all 183 calories per hundred grams of product. But once a week pampering yourself with yummy is not a sin.
General cooking basics
As the name implies, or rather, its translation, “breeze-ol” is something fried in an egg. And you can cook a lot of things this way. But since our topic is how to make chicken brizol, we will focus on this type of meat. It can be broken pieces (fillet, breast) of a bird, but also ground minced meat. Culinary experts consider the latter method to be the most authentic. And it is recommended not to use a meat grinder, but to finely chop chicken with a knife. To make the dish look like a patty, a raw egg is added to it . Most often, after frying, bring to full readiness in the oven. They put various vegetables on them and sprinkle with cheese. A classic recipe for brizole involves folding products with a tube, like pancakes. As you can see, egg frying technology opens up scope for imagination.
Chicken Brizol : Chops Recipe
Let's start with the easiest cooking method. Take five chicken breasts, cut each in half along the fibers. Wash and dry with a napkin. We will beat each piece of meat well. Now we’re doing a lezon: add three eggs to taste and beat with a whisk. Not in lush foam, as for biscuit dough, but lightly until the first bubbles. You can diversify the season with spices (at least black pepper) and herbs - basil or oregano. To prevent the batter from spreading over the chicken chop, you can pour a little flour into it, literally a spoon. Now proceed to frying. Heat the sunflower oil in a pan. Chop one at a time dipped in batter and spread in hot fat. Fry the chicken breezer for two minutes on each side, then move it onto a baking sheet. Two large tomatoes cut into wide rings. Beautifully laid out on top of chicken chop. Sprinkle with 200 grams of grated cheese. We put a baking tray with brisols in a preheated oven. Bake a quarter of an hour at 200 ° C. Serve with mashed potatoes or boiled rice.
Steamed brizoli
Three hundred grams of chicken fillet pass through a meat grinder. Add raw egg, a spoonful of breadcrumbs, salt and various spices to the minced meat. Knead the mass. We form cakes, which we put on a moistened lattice of a double boiler or an ordinary stewpan. Pour some water on the bottom of the dish so that its level does not reach the meat. Close the lid and bring to readiness. Let’s roll the chicken bryzole and roll it onto a dish. Pour melted butter and sprinkle with chopped fresh herbs. Garnish with boiled rice.
Chicken Brizol: Liver Recipe
Let's not get hung up on breasts and fillets. Let’s try to make delicious brizoli from the liver of a bird. Soak the crumb of a white bun in milk. We grind six hundred grams of chicken liver through a meat grinder or in a blender. With the onion, do the same. Make a stuffing. To do this, combine the onion, liver and slightly wrung bun. Knead, pepper and salt. As a batter, we will use eggs, flour and salt. We heat vegetable oil in a pan. From the minced meat we form cakes, dip them in batter and fry on both sides until blush. Garnish with mashed potatoes is perfect for this dish.
Bird in the omelet
If you look for chicken brisol on culinary sites, the photos will present you with something strikingly similar to regular spring rolls. By the way, this is one of the classic recipes for dishes. What is the difference between brizol and pancake? The fact is that the shell of the roll is not dough, but an omelet. Bearing in mind that scrambled eggs are tasty hot, let us leave it for later. Now let's get into the filling. In 600 grams of minced chicken, we add salt, paprika, black pepper and dried basil to our taste. Pour a little, with a quarter cup, boiled water. Mix the minced meat well. In a separate cup, combine 50 ml of mayonnaise, a generous pinch of chopped dill and three crushed garlic cloves. Now you can start baking an omelet. Mix in a cup three eggs and 50 milliliters of milk, salt and pepper. We heat a small frying pan for pancakes with oil, pour some of the omelette mass onto it. After 2-3 minutes, gently flip. Usually 3-4 pancakes are obtained. We spread the mince on them, put mayonnaise on top of it. Wrap a roll like shawarma. We spread raw brizoli in a baking dish, previously covered with parchment paper. Sprinkle with grated cheese (it will need about 50 grams) and put for forty minutes in the oven, heated to 200 C.
Lazy Brizoli
This is what it is called, but you have to work hard. We clean 200 g of champignons, fry in vegetable oil. Cut pickled cucumber into strips, mix with two tablespoons of grated cheese. In the prepared mushrooms, add a large spoon of sour cream and half a small - mustard, squeeze a clove of garlic. Mix both masses. This is the filling. And now we are preparing the actual pancakes. In three large spoons of minced meat we drive in two eggs. Salt, season with your favorite spices. Bred with a tablespoon of milk and tea - vegetable oil. Fry under the lid on one side. Turning over, we stand literally 1-2 minutes. And now attention: right in the pan we put the filling on the brizol from the chicken so that only one half of the circle is occupied. Cover with the free end and hold under the lid for about a minute. When serving, pour the semicircles with butter and sprinkle with a green onion.
Summer breeze
Holland cheese (150 grams) is cut into thin plates. We select some beautiful branches of parsley. Two tomatoes are cut into round slices. To fry chicken breezer, we need a cup and a flat plate. We put a frying pan for pancakes on the fire, add a little vegetable oil. Break the egg into a cup. Shake lightly so that the protein and yolk mix well. Pour onto a flat plate. Spread a little chicken stuffing. Gently tilt the plate over the pan so that the contents do not slip and gently slip into it. Fry on both sides. While the meat pancake is still hot, put cheese, parsley and a circle of tomato in it and turn it into a roll.