Instructions cards "chops chopped from poultry meat", "Siberian borscht".

Cutlets (Cotelette) is meat dish, invented by French chefs. The first burgers were not exactly burgers, but beef on the bone, which was taken with hands. Then appeared chops. Minced meat cutlets appeared much later and are considered the invention of Russian cooks.

If you compare the first bone patties and chopped, then the second treat is considered modern.

Minced cutlets can be made from pork, chicken, turkey, goose, duck, and even fish. The peculiarity of minced cutlets is that meat is not passed through a meat grinder, but is cut into cubes. Main ingredients: meat, onion, flour, egg, spices. Additional products - bread, greens, mayonnaise, cheese, sour cream, yogurt, carrots, garlic, starch, fruit.

Minced chicken cutlets - various variations of their preparation.

Recipe 1: Chopped Chicken Meatballs “Traditional”.

These chopped meatballs are made from chicken fillet. What is good about this recipe: firstly, the chicken fillet is tender and quickly fried, secondly - a meat grinder is not required to prepare the cutlet mass and thirdly a minimum list of ingredients.

To make "traditional" minced poultry cutlets, you need the following number of ingredients:

chicken fillet - 500 grams;
onions - 2 pieces;
milk - 200 grams;
egg - 1 piece;
white bread - 100 grams;
garlic - 3 teeth;
wheat flour - 50 grams;
vegetable fat - 4 tablespoons
pepper, dill, salt.

Phased cooking plan, "traditional" minced chicken cutlets.

Preparatory stage:

Onions, greens finely chopped, garlic - choke.

The meat is combined with vegetables, salted, pepper and pickled at least 15 minutes in the cold.

While marinated meat, bread, broken into small pieces, soaked in milk.

In the marinated meat add egg, lightly squeezed pasty bread, flour, greens. Stuffing kneaded until smooth. The finished cutlet weight for 10 minutes is left at rest.

Heat treatment:

Prepared cutlet mass has a mushy consistency, so the chicken mince is laid out on a pre-heated pan with a spoon. Chicken cutlets, roast until an appetizing toasted crust. Enjoy your meal!

Recipe 2: Chopped Chicken Meatballs with hard cheese.

These chicken meatballs are different from traditional ones, in that the meat is not ground through a meat grinder, but chopped into small pieces. Another important distinguishing feature is the highlight: the presence of hard varieties and kefir in the minced cheese.

To make minced poultry and hard cheese cutlets, you need the following number of ingredients:

chicken fillet - 500 grams;
hard cheese - 100 grams;
onion - 1 piece;
kefir - 0,5stakana;
dill - a small bunch;
starch - 3 tablespoons;
salt, vegetable oil, pepper.

Output from a given amount of ingredients, approximately 10-15 cakes.

Preparatory stage:

Chicken fillet and hard cheese is cut into cubes of medium size.

Onions, greens chopped as small as possible.

All ingredients: meat, cheese, greens, onions, starch, kefir and spices, are thoroughly mixed and sent to the cold "to be friends with each other" for 15 minutes.

Heat treatment:

Recipe 3: chopped meat cutlets from chicken with melted cheese.

Chicken meat cutlets are tender due to dietary meat, but apart from tenderness, they can be a bit dry. Cutlets cooked according to this recipe will never be dry, because the dish includes melted cheese and mayonnaise.

To make minced poultry and cream cheese cutlets, you need the following number of ingredients:

chicken fillet - 500 grams;
processed cheese - 2 pieces;
carrots - 1 piece (large);
egg - 1 piece;
mayonnaise - 200 grams;
starch - 2 tablespoons;
garlic - 2 teeth;
salt, pepper, butter.

Output from a given amount of ingredients, approximately 10-15 cakes.

Phased cooking plan, minced chicken meat patties with hard cheese.

Preparatory stage:

Chicken fillet is cut into cubes of medium size.

Melted cheese rubs on a fine grater, carrots - on a large grater.

Garlic choke.

All ingredients: meat, melted cheese, starch, garlic, mayonnaise, egg, starch and spices are thoroughly mixed and sent to the cold "to be friends with each other" for 60 minutes.

Heat treatment:

Before frying, the stuffing is mixed and laid out on a preheated pan with a spoon. Chicken cutlets, roast until an appetizing toasted crust. Enjoy your meal!

Recipe 4: chopped chicken cutlets from meat "Spicy" chickens.

A dish like chicken cutlets and apples, incompatible concepts. But, in practice, this myth has been destroyed. Chopped cutlets with fruit - a treat with an interesting taste, with sourness, so to speak, to an amateur.

To make savory minced poultry cutlets, you need the following number of ingredients:

chicken fillet - 500 grams;
An apple (sweet-sour) or a pear - 3 pieces;
onions - 2 pieces;
egg - 3 pieces;
garlic - 2 teeth;
flour - 4 tablespoons;
mayonnaise - 3 tablespoons;
dill - a small bunch;
salt, pepper, butter.

Output from a given amount of ingredients, approximately 15-20kotlt.

A phased cooking plan, "Savory" minced chicken meat patties.

Preparatory stage:

Chicken fillet is cut into cubes of medium size.

Onions and dill finely chopped.

Apples (pears) rub on a coarse grater, garlic - choke.

All ingredients: meat, fruits, herbs, garlic, onions, eggs, spices, mayonnaise, flour, well mixed. Prepared mince for frying, should have a consistency, like dough for pancakes.

Heat treatment:

Before frying, the stuffing is mixed and laid out on a preheated pan with a spoon. Chicken cutlets, roast until an appetizing toasted crust. Enjoy your meal!

Cooking minced meatballs are related to simple dishes, but despite this there are secrets that improve not only the taste, but also the appearance of the dish. For example:

Chicken meat is cut into such pieces so that they are felt and quickly roasted;

To make the meatballs juicy, put onion, cheese, mayonnaise or sour cream in the stuffing;

Minced meat for chopped cutlets, has a consistency, like dough for pancakes, and so that they keep their shape in a pan and do not stick, add greens, flour or starch to the stuffing;

Minced meatballs will be more juicy and tasty, if the chicken is minced, it is marinated in its own juice for at least 30 minutes, and better for the night.

Chopped chops from poultry, cooked according to the recipe from our site, are so tender, juicy and fragrant that they will surely please your relatives and relatives. Preparing these wonderful little balls is not at all difficult and of the most affordable ingredients. At the same time, the taste of bitochkas is very rich and appetizing. You can cook such minced meatballs from different birds, and you can serve them with a variety of side dishes or yourself.

Ingredient list

chicken fillet - 700 g
onions - 1 pc
flour or starch - 2 tbsp. spoons
egg - 1 pc
dried dill - 2 tbsp. spoons
ground black pepper - taste
salt - to taste
vegetable oil - for frying

Cooking method

Strip chicken fillets, wash and dry thoroughly. Put the fillet in the freezer for 20 minutes and chop into small pieces with a sharp knife. In the freezer, the meat can and not lay down, but it is so much easier to cut.

Peel and chop the onion. Put in a bowl with minced chicken, add the egg and salt with pepper. Pour starch with dried dill and mix thoroughly. Leave for 30 minutes.

Heat vegetable oil in a pan. Spread the minced meat with a tablespoon in the form of round meatballs and fry over a fairly high heat until golden. Turn to the other side, reduce the heat and fry for about 5 minutes until ready.

Enjoy your meal!

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Introduction

cooking meatball meatball cook

Cooking is the art of cooking. It has a rich centuries-old history, reflecting the oldest branch of human activity, its material culture, which brought together the experience and skills of cooking techniques of various nations that have reached our time. Cooking studies the technological processes of preparation of high-quality culinary products.

The health of people depends largely on the correct, scientifically organized, well-organized diet. Food should not only quantitatively but also qualitatively respond to physiological needs and capabilities. bird dish

The topic of my qualifying work reflects the food industry. The scope and nature of the services provided by catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.

The population's need for high-grade animal fats and proteins is more satisfied by the use of poultry in the diet.

For cooking poultry dishes, broilers, chickens, ducks, geese, turkeys are mainly used. Poultry dishes are easily absorbed by the human body. Their meat is characterized by high nutritional value, it is close to the optimal ratio of protein, fat, contains a large number of full of proteins and less connective tissue than meat, cattle and small ruminants. Poultry fat has a lower melting point than most animal fats.

Poultry goes on sale, plucked, semi gutted or fully gutted, frozen or chilled. The quality of poultry meat largely depends on its age. Recipes for preparing young or old birds are different. From the young poultry, you can cook a clear broth or cook a fried dish, and from the old poultry it is better to make a cutlet mass or boil.

Chopped chicken cutlets

Table. Recipe

name of raw materials

1.Kura semi gutted 1 categories
2. Bread wheat

4. Internal fat


Weight of semi-finished product
7. Vegetable oil
Output of finished products

Descriptiontechnologypreparationsculinaryproducts

From the finished cutlet mass form flattened oval cutlets with a pointed end, breaded in breadcrumbs, fried in a pan with butter, heated to t 150-160 С and brought to readiness in the oven at t 250-280 С within 5-7 minutes. Frying in the oven without frying on the stove is allowed.

The dish can be prepared in 75-100 єС output.

rulesregistration,filingdishes thatculinaryproducts

Cutlets are released with a side dish and sauce. The optimum flow temperature is +65 єС.

Garnish - crumbly porridges, viscous porridges, mashed potatoes, pasta boiled.

Sauce - red basic, milky.

Characteristicproductsbyorganolepticindicators

Appearance - fried, oval-flattened breaded products with a pointed end;

Color crust - light brown or light cream with golden orange tint, grayish white or grayish brown in the cut;

Taste, smell - typical for fried products made from poultry cutlet mass, moderately salty;

Consistency - homogeneous, dense.

Termimplementation

Intelligenceaboutfoodthandenergyvalueson100 yearthe dishes.

Steamed chops of poultry

Table.1. Recipe

name of raw materials	Consumption of raw materials for 1 portion of finished products, g

1. Chick gutted 1 categories
2. Bread wheat

4. Internal fat

Weight of semi-finished product
Output of finished products

Descriptiontechnologypreparationsculinaryproducts

The finished cutlet mass is cut into slices of a round-flattened form and allowed under the lid for 15-20 minutes.

rulesregistration,filingdishes,culinaryproducts

Released chops with a side dish and sauce. The optimal serving temperature of the dish is +65? С.

Garnish - mashed potatoes, boiled rice or steamed.

Sauce - steam, smetanny.

Characteristicproductsbyorganolepticindicators

Appearance - steamed products of round-flattened cutlet mass.

Termimplementation

On a marmite or hot plate no more than 3 hours.

Intelligenceaboutfood gradeandenergyvalueson100 yearthe dishes.

Baked poultry cutlets baked with milk sauce

Table. Recipe

name of raw materials	Consumption of raw materials for 1 portion of finished products, g

1. Broilers 1 categories
2. Bread wheat
3. Water or milk
4. Internal fat

Cutlet mass



Butter
Wheat flour
Milk Sauce Oil
Butter
Russian cheese

Weight of semi-finished product
Output of finished products

Descriptiontechnologypreparationsculinaryproducts

Carcasses of birds are thawed in air at a temperature of 8-15? С, washed with cold running water, cut, the pulp is separated from the bones with skin and passed through a meat grinder along with internal fat, combined with bread (wheat) soaked in water, added salt, mixed well , passed through a meat grinder and the ready mass is knocked out. Cutlets are put on a greased baking sheet, in the middle along the length of the cutlets they make a hollow, fill it with milk sauce, sprinkle with grated cheese, sprinkle with butter and bake in the oven at a temperature of 250 -280? C for 12-20 minutes. Preparation of milk sauce: sift wheat flour, pour in melted butter and pass with continuous stirring at a temperature of 110-120? C to purchase a light cream color, cool to 60-70? C and pour ј of hot milk into it, stir to the formation of a homogeneous mass, gradually add the remaining milk and boil for 7-10 minutes at low boiling, add salt. Sauce filter and bring to a boil.

The dish can be cooked in 105gr.

rulesregistration,filingdishes,culinaryproducts.

Let go burgers with a side dish. The optimal serving temperature of the dish is +65? С. Garnish - mashed potatoes, boiled potatoes, porridge viscous.

Characteristicproductsbyorganolepticindicators.

Appearance - baked products from oval-shaped cutlet mass.

The color of the crust is light brown or light cream with a golden orange tint, in the cut it is light white or grayish cream.

Taste and smell are typical for products made from poultry cutlet mass, moderately salty with flavor and aroma of milk sauce.

The consistency is homogeneous, dense, soft.

Termimplementation.

On a marmite or hot plate no more than 3 hours.

Intelligenceaboutfood gradeandenergyvalueson100 yearthe dishes.

Meatballsofbirds

1. Recipe

Descriptiontechnologypreparationsculinaryproducts

The finished cutlet mass is cut into balls of 2 - 5pcs per serving and boiled on steam or in water for 15 - 20 minutes.

The dish can be cooked in 75-100gr.

rulesregistration,filingdishes,culinaryproducts

Let off meatballs with a side dish. The optimal serving temperature of the dish is +65? С. Garnish - mashed potatoes, boiled rice or steamed.

Sauce - steam, smetanny.

Characteristicproductsbyorganolepticindicators

Appearance - welded products in the form of balls from the cutlet mass of poultry.

Color - grayish white or light cream.

Taste and smell - typical for stewed products from the cutlet mass of poultry, moderately salty.

The consistency is homogeneous, dense, soft.

Termimplementation

On a marmite or hot plate no more than 3 hours.

Intelligenceaboutfood gradeandenergyvalueson100 yearthe dishes.

Organizationworkersplacesatworkshop

For the primary processing of beef, lamb, veal, pork, poultry, game, offal and preparation of semi-finished products from them, which are then used to prepare dishes from natural chopped mass, the catering establishments organize a meat workshop.

Workplaces in the meat workshop are organized for two technological processes: for processing meat of cattle, pork, lamb and veal; for processing poultry, game and meat by-products.

Meat should go to the shop already thawed. In medium and small enterprises it is washed with the help of brushes, for which a special bath should be provided in the meat workshop.

To divide the carcasses into parts, a special cutting chair (round deck of hard wood with a diameter of 600-650mm and a height of 800mm) must be provided in the workshop, in large enterprises - a band saw is used. For cutting and cutting, the workplace should be equipped with a butcher ax and havers.

Further, in the course of the technological process, a cutting table for boning, stripping and cutting meat is necessary in the workshop, and each of the workers must be provided with at least 1.5 meters of table length with a table width of 1 m (table height must be 0.9 m). The metal table covers should be provided with sides so that meat juice does not drip onto the floor. Install drawers under the table covers for easy storage of tools and inventory.

Separate workplaces, also equipped with production tables, the total length of which is determined at the rate of 1.25 m table length for each cook, are organized for cutting, beating and panning portioned semi-finished products. Tables can be used ordinary and specialized. Next to the usual tables it is necessary to install a refrigerated cabinet for storing meat and lezona. In the specialized table for these purposes, the lower part of the table is provided, and the upper part is a shelf for storing spices and breading. For short-term storage and transportation of semi-finished products it is possible to provide mobile racks of various sizes.

The workplace for the preparation of minced meat and semi-finished products from it is equipped taking into account the implementation of several technological operations: cooking minced meat, its dosage per serving and molding various semi-finished products.

In large enterprises for the preparation of minced meat, meat grinders, meat cutters, individual-driven meat mixers are installed, in small workshops - universal drives with interchangeable mechanisms. In small businesses, use desktop grinders. Install them on the same table, where they produce deboned meat and cooking of semi-finished products.

On-site preparation of semi-finished products should be table scales, medium knives, chopping boards and grids for meat grinders, mortar and pestle, dishes for breading, containers for semi-finished products.

In the workplace of mechanized molding of cutlets, a cutlet molding machine is installed, to the right of it a mobile bath with ready-made cutlet mass, and to the left - a table for receiving and placing on a baking tray of cutlets, as well as a mobile shelving. Workplace for manual dosing and molding products from minced meat - schnitzels, meatballs, meatballs, etc. are organized on an ordinary or specialized production table of the same type as for cutting lumpy semi-finished products.

Refrigerated cabinets should be provided for the storage of finished semi-finished meat products in the workshop.

An approximate view of the workplace of the cook when processing meat and forming semi-finished products from minced meat is presented in Figure 1.

The number of equipment in the shop and the need for equipment with its equipment is determined by the quantity of raw materials processed per shift. The calculation of the required number of workers is made according to the norms of production of approximately 20 kg / hour. Based on the required number of workers in one shift, it is determined, as has already been indicated, the length of the desktops.

For cooking of semi-finished products it is necessary to provide a hot shop, which should be located in the immediate vicinity of the cold shop and distributing, as it is associated with them.

For the most advanced workplace organization in the hot shop, modular equipment is considered the best. Its linear arrangement along the walls provides the necessary sequence of operations of the technological process, which saves production space and labor costs for cooks.

Above the thermal equipment it is necessary to install ventilation pumps that remove vapors and products of combustion, as well as grease catchers.

Equipment can be assembled from the required number of standard modules manufactured by industry, depending on the capacity of the enterprise and the estimated number of finished products. Electric or gas stoves, ovens, barbecue stoves with skewers, fryer for frying potatoes, electric frying pans with thermostats to maintain the desired temperature, food kettles can be provided.

Also important is the correct selection of dishes for the volume and purpose. The dishes should meet the following requirements: be made of non-oxidizing metal, have a flat bottom, smooth walls, firmly attached handles, marking with indication of capacity. For cooking, it is necessary to provide pots of various capacities, for passaging, stewing, sprinkling - cylindrical and conical stew-pans, for frying - broilers and pans.

In addition, a sufficient equipment of various scoops, paddles, sauce spoons, skimmers, forks, and other small inventory is necessary.

For holiday meals, it is convenient to install distributing racks with a heated table and a heat cabinet and a food warmer for sauces.

Production tables should be equipped with racks, shelves, built-in baths, a mobile bath for washing the cereals can be provided.

Layoutandaccommodationequipment

Equipment placement requirements are as follows: it should be optimally positioned so as to ensure consistency of the technological process, separate raw material processing areas from semi-finished product preparation areas, and at the same time minimize the amount of time to transfer semi-finished products from one workplace to another, make work as convenient and efficient as possible. equipped.

Equipmentbsecurity

Atworkatmeatfishworkshop The following rules must be observed:

it is forbidden to work in a meat grinder without a safety ring; pushing meat into the machine can only be done with a wooden pestle;

it is forbidden to work on the cutter with a faulty microswitch;

it is possible to remove or attach replaceable cars to the universal drive only at its full switching off;

beforework it is necessary to lock the universal drive trolley with screws;

for scorching of poultry and offal, it is necessary to use special plates with exhaust hood;

it is forbidden to take the fish out of the bath with your hands; wire scoops should be used for this purpose;

workers engaged in deboning meat. must wear a protective chainmail;

it is necessary to install gratings on the floor next to the production tables;

knives should have well-fixed handles and be stored in a certain place;

production baths and tables should have rounded corners.

Intimework it is necessary to promptly remove and recycle waste, monitor the sanitary condition of the workshop and each workplace, after finishing work, thoroughly rinse and wipe all machines, disintegrate the stool with boiling water and cover with salt.

Hooks for hanging meat should be located no more than 2 m from the floor.

Atworkathotworkshop workers must learn the rules of operation of mechanical and thermal equipment and receive practical instructions from the production manager. In the locations of the equipment necessary to post the rules of operation.

The floor in the workshop should be smooth, without projections, not slippery.

The temperature in the workshop should not exceed 26 degrees C.

Analysis, cleaning, lubrication of any equipment can be made only when the machines are completely stopped and disconnected from sources of electricity, steam and gas.

Electrical equipment must be grounded.

Passages around workplaces should not be cluttered with dishes and containers.

It is allowed to open the covers of stationary food boilers only after 5 minutes. after stopping the supply of steam or electricity; Before opening, raise the turbine valve and make sure that there is no steam. Covers for boilers open to themselves.

Finished products weighing more than 20 kg should be transported on carts.

Is forbidden Melt the plates with flammable liquids (kerosene, gasoline).

When deep-frying products should be dried and laid in the fat in the direction away from you.

In the shop must be a first aid kit with a set of medicines.

In case of accidents involving disability, an act of form should be drawn up.

Requirementstokitchendishwareandtare

Cookware (pots, boilers, with a volume of no more than 60 liters, stewpots, kettles) are made of stainless steel, aluminum and duralumin with a smooth surface.

For washing kitchen utensils use baths from two compartments. Initially, the dishes are freed from food residue with a brush or wooden spatula. Then wash in the first compartment of the bath with washcloths and brushes with detergents allowed on the POP at a water temperature of 45 - 50 ° C, rinse in the second hot water not below 65 ° C. dry and store kitchen utensils upside down on racks at a height of at least 0, 5 - 0, 7 meters from the floor.

Kitchen utensils are not disinfected, because it is constantly subjected to heat treatment.

It is prohibited to use enameled dishes at catering establishments, as it is fragile, especially dishes with damaged enamel. Aluminum, duralumin kitchenware can only be used for cooking and short-term storage of food.

A container for semi-finished products is made of aluminum, wood and polypropylene, which has a number of advantages due to its lightness, hygiene, water resistance. The containers are washed in special washing rooms or in washing kitchenware in specially designed double baths using detergents and disinfectants.

Sanitaryrequirementstopersonalhygienestaff

Persons entering work in catering organizations undergo preliminary medical examinations, professional hygienic training and certification in the prescribed manner upon admission.

Graduates of higher, secondary and special educational institutions during the first year after their graduation are allowed to work without undergoing hygienic training and certification in the prescribed manner.

A personal medical book (medical certificate) of the established sample is added to each employee, which includes the results of medical examinations and laboratory tests, information on past infectious diseases, a mark on the passage of hygienic training and certification.

Personalhygienethe cooks

A number of sanitary rules that must be followed by employees of public catering enterprises. The implementation of the rules of personal hygiene is important in the prevention of contamination of food by microbes that can cause infectious diseases and food poisoning.

Personal hygiene improves the customer service culture and serves as an important indicator of the overall culture The rules of personal hygiene stipulate a number of hygienic requirements for the maintenance of the body, hands and oral cavity, for sanitary clothes, for the sanitary regime of the enterprise, for medical examination of cooks. Keeping the body clean is an important hygienic requirement. Therefore, all employees are advised to take a shower before work.

Sanitary clothing - protects products from contamination that can get into them from the body. The kit includes: bathrobe or jacket with buttons, apron, cap, specials. shoes, towel. Hair should be hidden under a cap, shoes with rubber soles without heels. Earrings, rings, bracelets, chains, etc. are not allowed.

Ethicsbehaviorthe cooks

The work of catering workers, on the one hand, is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other, at improving the process of customer service. Any mistake, negligence, inattention in the work of the cook can lead to serious consequences. Therefore, such requirements as ATTENTION, ACCURACY OF DOSAGE, FAST RESPONSE as well as, but not least, the COOK APPEARANCE are imposed on employees of this profession. The aesthetics of the chef's workwear implies its purity. A dirty apron or jacket drastically reduces the mood of the workers, and is also regarded as a violation of the sanitary regime. The person is careless, almost always the same in relation to people. A cultured person always looks after his appearance, both at work and at home. A neatly dressed cook always arouses the respect and respectful attitude of consumers. This chef is rightly proud of his skill, for him there is no higher reproach than the opinion of consumers. That is why the cook is the creator of not only dishes, but also good mood, because a well-prepared dish is a work of art.

In communicating with the consumer, the chef must have his own behavior. At the same time, he is guided by the norms of behavior adopted in our society, as well as professional requirements such as: constant friendliness, politeness, tact, cordiality to all requirements. The chef must communicate without losing his own dignity. But the ethical culture of communication between a cook and a consumer should not be reduced to formal politeness; correctness in work is not yet a true culture of communication. The benevolent spirit of the cook as it obliges the real mood. Thus, catering workers promote the rules of etiquette, thereby fulfilling a certain educational role. As well as affect aesthetic tastes, culture of behavior at the table, advice on the combination of dishes and drinks. In response to friendly service, consumers tend to be moderate in their demands. Of course, kindness must be sincere, because kindness disposes to each other. The best form of manifestation of cordiality is not a forced natural smile.

Conclusion

In the course of writing this work, I learned that the body's need for high-grade animal fats and proteins is more satisfied through the use of poultry in the diet. Secured my knowledge of safety at catering, equipment placement requirements. She learned that persons entering a catering organization undergo preliminary medical examinations, periodic medical examinations, professional hygienic training and certification in the prescribed manner. In more detail I got acquainted with the technological sequence of operations for preparing chops of minced poultry, cuts of minced poultry, meatballs from poultry, minced poultry chops, baked with milk sauce. I am sure that this knowledge will be useful to me in the future, not only as a cook, but also as a hostess.

Listusedliterature

1.Buteikis N.G. Organization of production of catering. M., 1985.

2. Gernatovskaya V.V., Schneider B.L. Fundamentals of organization and economics of production of public catering enterprises. M., 1968.

3.Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

4. Directory of food technologist. M., 1984.

5. Uspenskaya N.R. Practical guide for the cook. M., 1982.

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The recipe for delicious minced chicken fillet patties

Cutlets from chicken meat, undoubtedly, the role of one of the most widely known dishes. So, let's proceed to the preparation of minced chicken cutlets.

The main difference between minced meatballs from traditional ones is in the way of cutting meat - cut into cubes, without using a meat grinder.

The composition of this dish:

400 g of chicken meat (fillet);
170 g of onion;
200 ml. milk;
100 g of bread;
50 g of flour;
1 chicken egg;
Oil (for frying);
Finely ground pepper (according to your taste);
Garlic - a pair of cloves;
Greens (any, to taste).

Prepare chicken breast - free from skin and wash thoroughly cold water, then separate from the bones. We cut the fillet into cubes, but it’s not too shallow so that you can feel pieces of chicken in the meatballs.

Cut onions finely, skip the garlic through the garlic press, mix with minced chicken and add ground pepper. Knead well and leave to marinate in the fridge.

Onion, garlic and pepper give their flavor and juice to chicken meat. Cutlets are juicy and fragrant. Best left to marinate overnight.

Grind rye bread into pieces, leave the crust too, soak it in milk and leave for 15-20 minutes.

We drive in our marinated fillet egg, grind bread to a pasty state either with our hands or with a blender.

All mix, add flour and thoroughly knead the resulting mass.

Finely chop greens and pour into our stuffing, knead again.

Now you should start cooking (frying) minced chicken cutlets.

Chicken chops with cheese

The advantages of minced chicken fillets with the addition of cheese are numerous - they are juicy, soft, natural, tasty.

It is so easy to prepare this dish that even if you are an inexperienced cook, you will surely cope with this task. So, let's begin.

Ingredients Required:

Chop the fillet with a knife into small pieces. Cheese or three grated, or also cut into cubes. Onions are finely cut or skipped or grated.

We combine the prepared ingredients, mix well. Next, we get the minced meat with hands moistened with water into cutlets.

Cooking on a pre-heated pan, fry over medium heat to a pleasant golden crust, and, turning down the fire, bring our dish to quench cooked. In the preparation of such patties can be used breading.

We offer to watch a video about how to make chopped chicken patties from cheese fillet:

Recipe for tender chopped chicken cutlets with mayonnaise

It will take a minimum of time and ingredients to please yourself and loved ones with an unforgettable dish of the most delicate taste.

This recipe is fragrant juicy cutlets will replenish your "culinary piggy bank", it is not for nothing that there is an expression - beauty is in simplicity. So, let's begin.

List of ingredients:

Chicken meat (fillet) -0.5 kg;
Egg - 2 pieces;
Starch-1 tbsp. l .;
Mayonnaise - 100 g;
Onions - 1 piece;
Greens (dill or parsley, you can, and then, and more);
Salt, pepper, ground (to taste);
Vegetable oil (for roasting).

Prepare chicken fillet - rinse in cool water, dry, then chop, preferably smaller. Shred the onion with a knife in small cubes or three grated. My greens and grind.

Combine all the ingredients in a bowl, knead well, so that the starch does not give lumps. Give the meat to stand and proceed to roasting meatballs.

You can mold it manually, having previously moistened your hands, or spread it with a spoon on a hot frying pan. When getting a golden crust, reduce the flame and simmer for 5-7 minutes over low heat.

We offer to view another video on how to make chops from chopped chicken fillet with mayonnaise.

The recipe is different from what is described above, but also simple and tasty.

Chicken fillet rolls with mushrooms, baked in the oven

Chicken goes well with mushrooms, and roasted chicken cutlets made from chopped chicken fillets can decorate even a festive meal. List of required ingredients:

Cooking stuffing. Chop onions and fry in a skillet, add mushrooms, cut into small plates, and simmer until the excess liquid evaporates.

Grind chicken fillet into small squares. And the loaf is soaked in cream and whipped with a blender into a uniform slurry.

In the bowl, collect the ingredients, mushrooms and onions are pre-cooled. Mince thoroughly knead.

Meanwhile, we set the temperature in the oven to 180 degrees. Grease the baking sheet with plenty of oil.

Shape the cutlets with our hands (we moisten our hands with water each time), roll it in breadcrumbs, then dip it in the egg (whipped earlier), and then roll it again in breading and fry. Prepare these burgers for about 40 minutes.

In the next video story, you can learn how to make another recipe for minced meatballs with the addition of mushrooms:

Calorie dishes

White chicken meat contains a low amount of fat, thanks to which chicken dishes are recommended in the dietary diet. Chicken fillet is a complete protein, rich in magnesium, phosphorus, potassium and iron, and also represents a whole vitamin series.

One of the most common meals in everyday menu are chicken meatballs. The calorie content of this dish depends on the choice of additional ingredients, such as cheese, mushrooms, mayonnaise, cream, butter, and so on.

The calorie cutlets of minced poultry meat - the value is relatively variable. The minimum caloric content can be achieved if the cutlets of minced meat are steamed, then its value will vary between 120-180 kcal per 100 g of product, depending on the additional ingredients that make up the composition.

If the meatballs fry in butter, the caloric content increases from 160-200 kcal.

Chopped meatballs will be more juicy and tender if you prepare chicken meat in advance by marinating it in your own juice, adding onions, garlic and spices. And leave overnight in the refrigerator.

If you want to get a more lush form of the chops as a result, use flour or starch in the mince, but when making cutlets, make sure that your hands are wet.

Without using these components, cutlets are obtained as pancakes, laid out on the pan with a spoon.

The editors of our site offer you more interesting and delicious recipes! Especially kids such hedgehogs will eat with pleasure.

For lunch you can cook rice soup with Chiken. The recipe is located This dish is prepared quickly, so it will save you time, while the family will be full.

If you are a lover of squid, then you will certainly come in handy. It clearly explains how to properly and how much to cook such seafood. Read and take note!

Any side dish fits cutlets, and to further diversify the dish, you can make a delicious sauce, for example, on a sour cream basis.

This sauce is also suitable if you are cooking patties in the oven.

Recipes for chicken cutlets vary in composition, method of making minced meat, cooking method.

Products made from poultry meat are made from minced meat or minced meat.

Minced meat is the flesh of the poultry, which is ground by a fine meat grinder until smooth. Minced minced meat is a mass of finely chopped with a knife, ground in a large meat grinder, or beaten to a puree-like state of meat. Both types of minced meat can be prepared from any parts of the bird: thigh, breast, shin, skin, fat. The amount of the latter significantly affects the fat content and quality of minced meat.

Secondary components are optionally added to the meat mass: bread, eggs, zucchini, carrots, mushrooms. These supplements bring softness, enriching the dish with an additional flavor.

Any burgers from minced chicken they are prepared by frying, baking or steaming. For this, pans, ovens, multicookers are used. Everyone is free to choose their type of cooking based on the desired result.

The most dietary are steamed white meat products. Calorie chicken fillet cutlets with onions of vegetable additives is 135-144 kcal, provided that they are fried in a minimum amount of butter. Distinguished by special tenderness with maximum benefit, these burgers enter the diet while losing weight. They are a source of vitamins, proteins and amino acids.

Secrets of the right chicken cutlets

Poultry in any form will be ideal for any side dish. But before choosing recipes, you should figure out how to cook chicken cutlets according to all the rules.

Additional ingredients

Most often for the flavor and softness in the minced chicken there are onions, eggs, bread. But the quantity of these components should be reasonable so as not to turn the meat patty into a bread patty and so that the products do not fall apart. Therefore, for 1 kg of meat enough 2-3 eggs and 250 grams of bread.

Components for juiciness

To always get soft cutlets, in the stuffing put additives that can cause secretion. Rub onions, zucchini or other succulent vegetables, used breadcrumbs soaked in milk beforehand. Additional components for juiciness are still crushed ice or butter.

Chicken skin and fat

For tasty and lean products, pure poultry meat is taken without skin and fat. These products are too bogged down when cooking: whether the meatballs are baked from minced chicken in the oven or fried in a pan. They still get too fat.

Beating

The procedure for beating minced meat is very important, because it makes burgers stronger. For this, the stuffing is taken in handfuls and thrown back into the dishes with force.

Time exposure

Often, the tortillas are made from the kneaded mincemeat and fried. But if you give the stuffing to insist on the cold for 30-42 minutes, then the meat juice absorbed by the bread will improve the flavor of the cooked dish.

Proper breading

For an appetizing crunch, cutlets are dipped before frying in breadcrumbs or flour. But if you use sesame seeds for a crust, this breading will preserve the juiciness of the meat, giving the product extra lightness.

Quick roast

So that the meat juice does not flow out, and the products keep the correct shape, the roasting of meatballs is carried out on a hot frying pan until they acquire a dense crust. Then reduce the fire and bring the dish to readiness under the lid.

Thanks to simple tricks, always get to cook juicy chicken cutlets.

Famous recipes for fillet poultry meatballs

One of the favorite and most popular in our country are chicken Kiev and fire burgers. The recipes of these dishes are over 100 years old, but they still remain favorites and are often served in restaurants.

Classic Chopped Chicken Cutlets

These chopped chicken cutlets from all other similar options are distinguished by high juiciness and crisp. Since their invention, they have become a typical Russian dish.

Ingredients Required:

chicken fillet - 500 gr;
white bread - 3 slices;
cream - 4 tbsp. spoons;
butter - 2 tbsp. spoons;
onions - 1 pc .;
crackers;
salt, spices - to taste.

How to cook:

Clean the bird fillet without skin chopped in a food processor. In 2 tbsp. spoon cream soaked white bread. Butter dissolve, but do not let it boil. At the exit should get 2 tbsp. spoons.

Onion finely chop, put in a pan and sauté in butter.

In a deep bowl, mix minced meat, pressed bread, melted butter, onion and cream. Salt and pour spices.

Stir forcemeat carefully, but it is better to beat it off for 3-4 minutes. For fire chopped chops from chicken breast it will be more correct to make a hand kneading, like on dough.

Form oval oblong patties, and then breaded them in breadcrumbs. Fry the products in the pan in hot oil, and then bring in the oven.

This classic recipe allowed to improve and change at their discretion. For example, oil for minced meat can not be melted, and grate a frozen piece, which will add juiciness. In case of need it is allowed to drive in 1 egg for gluing meat pieces.

Real chicken Kiev cutlets

Known since the 19th century cutlets from chicken fillet with a piece of butter were called Kiev. These products are very reminiscent of French chicken cutlets with "green" butter and bread crumbs. But unlike them, in our products there is a small stone for convenient eating. And if you make delicious chicken cutlets, then let it be real fillet delicacies.

Ingredients Required:

chicken - 1 pc .;
butter - 100 g;
dill - 1 bunch;
breadcrumbs - 150 g;
flour - 50 g;
eggs - 2 pcs .;
milk - 1 tbsp. spoon;
vegetable oil;
salt, pepper - to taste.

How to cook:

Immediately start creating a "green" oil. Chopped herbs with salt carefully rub with a soft oil. Smooth out the oil on the film, roll it up and roll into the freezer for 20 minutes.

Wash the chicken well and dry. Cut the wings off the carcass, leaving the last joint with the bone in the breast. Cut off the skin from the fillet and cut off the fat. From the bone to remove the remnants of meat, and the fillet itself is cut from the chicken, to make 2 pieces.

A small portion of the fillet cut off separately. Cut a large part of the fillet in thick places and spread the meat completely in the same layer.

Each piece of breast folded in food wrap and beat off well. Then salt and pepper the breast. Divide a piece of frozen oil in half. Put butter in the middle of large fillets. Gently wrap it on top of a small fillet. Then carefully wrap all the large fillets, so that there are no gaps. Form oval oblong-shaped patties. Cool them for 20 minutes.

Beat the eggs with a whisk in a bowl of milk and salt. Spread flour and crackers on separate plates.

Prepare the chops for roasting, making them double breaded. To do this, lightly sprinkle the fillet with flour, then dip it in the eggs, and then peel it with breadcrumbs. Repeat dipping in eggs and crackers.

Heat oil. Its quantity should be enough to cover the whole patty. Fry for 2-3 minutes on each side until golden brown.

Serve with potatoes or crumbly rice. As an option, for more dietary dishes You can bake such chicken patties in the oven by frying them in the pan beforehand. And for hearty options, you can wrap the cheese or mushrooms in the middle of the product with butter.

Simple chopped chicken fillet chops

White poultry meat is considered by many to be dry and unsuitable for meatballs. This recipe for minced chicken cutlets refutes this myth, because Additional components of minced meat give it freshness and expressiveness.

Ingredients Required:

fillet - 800 gr;
egg - 3 pcs .;
starch - 4 tbsp. spoons;
onions - 1 pc .;
sour cream - 4 tbsp. spoons;
garlic - 2 cloves;
greens - a bunch;
salt, pepper - to taste.

How to cook:

Chicken breast cleaned of skin and fat, and then cut into small pieces.

Chop onion finely, crush garlic through a press. Grind greens.

Mix ingredients, drive eggs to them, add sour cream, add starch, and pepper with salt. All carefully mix, crushing hands all the components.

In a red-hot skillet, spread the minced meat with a spoon, giving it a rounded shape. To fry until readiness from all sides.

This quick recipe a cutlet without a crust besides saving time always pleases with an excellent gentle result.

And in order to get tender, unusual and very satisfying chopped chicken meatballs with cheese, you should change the recipe a little. It is enough to use kefir instead of sour cream, and replace eggs with 150-200 grams of hard cheese, which is cut into pieces or rubbed on a coarse grater.

Recipes chicken cutlets for all occasions

Dietary chicken meat is nutritious and healthy. It is often used in the children's menu. In diets, it also takes pride of place due to its low calorie content. If you cook chicken burgers in a slow cooker, you get universal dishbecause suitable for all, without limitation: children, the sick and those who are on a diet.

Steamed chicken cutlets in a slow cooker

There is nothing tastier and healthier than steam food, especially for children. The absence of a crust, minced mince allow such cutlets to be given to babies by the year. And the brightness of carrot blotches will give the pale dish appetizing expressiveness.

Ingredients Required:

chicken fillet - 400 gr;
egg - 1 pc .;
onions (small) - 1 pc .;
carrots (small) - 1 pc .;
drying - 20 grams;
milk - 50 g;
salt - a pinch.

How to cook:

Drying soak in milk until completely softened. The sweet taste of bagels will give originality to the children's dish.

Chop the chicken fillet using a blender or a meat mincer. Meat should be a mushy mass, because It is from such minced meat that perfect steamed chicken cutlets are obtained in a slow cooker.

Crumble carrots into small, equal cubes. Finely chop onion, but not chop into porridge, it should leave its structure and taste. Soaked drying chop.

Mix meat and vegetables in a bowl. Beat the egg, add the crushed bagels and salt. Knead the stuffing well with your hands, trying to distribute the carrots by weight.

Roll up small balls from the entire volume of minced meat. Then each ball slightly flatten, giving it a rounded shape.

Set the slow cooker to steam cooking mode, pour water into the bowl. Cooking products 25-30 minutes. Serve the dish with any side dish and sour cream.

Chicken oatmeal patties

Often in the pursuit of the slim figure in the sacrifice is proper and complete nutrition. But after all, monotonous food in minimal quantities can only harm the body.

But the chicken meatballs with oatmeal with a minimum of calories will provide satiety for a long time.

Ingredients Required:

minced chicken - 150 gr;
egg - 2 pcs .;
garlic - 2 cloves;
oatmeal - 1 tbsp. spoon;
salt, pepper, marjoram, oregano, parsley - to taste.

How to cook:

It is better to cook the stuffing yourself, having ground the chicken fillet in any way.

Grind porridge with a blender. Finely chop fresh greens.

Eggs to beat in a bowl and mix with oatmeal. Add minced meat, greens, add salt and pepper. All knead until smooth.

For greater benefit, bake these diet chicken patties in the oven. Create from medium meat patties medium size and lay out on the laid iron sheet. Cook for 30-40 minutes.

Chicken Cutlets with Zucchini

Juicy meat product with a vegetable additive will be useful dish subject to any diet.

This is a simple recipe for minced chicken meatballs with zucchini for people with a dietary restriction to fill the body with essential elements and vitamins.

Ingredients Required:

chicken - 500 gr;
egg - 2 pcs .;
zucchini - 400 g;
carrots - 80 g;
parsley - bunch;
salt, spices - to taste.

How to cook:

Stuffing can be bought or cooked from any parts of the bird. Skin and fat to use at a minimum.

Young zucchini grate elongated strips. Grind carrots with a grater. Chop parsley leaves with a knife.

In a deep bowl, add all the prepared ingredients, add salt and pepper. Stir thoroughly, spreading the vegetables evenly over the meat.

Beat the eggs and mix the mince again. From the mixture to form round cakes.

Such chicken meatballs with zucchini are obtained with a high content of protein and fiber. Arrange them in a baking dish. And if you decompose the stuffing in silicone forms, the cutlets will be in the form of a cake. Bake for 35-40 minutes at 180-200 ° C.

Original Chicken Cutlets

Cooking patties, meatballs, meatballs can not only from one poultry meat. AND ordinary recipes Chicken mince cutlets can be enriched not only with vegetables. Of these, you can make delicacies stuffed with cheese or mushrooms.

A popular in cooking chicken liver can replace white meat, because their protein content is the same.

Liver chicken cutlets from offal

Juicy and delicious burgers in the form of fritters will appeal to many. And the speed of their preparation to evaluate any hostess.

Ingredients Required:

liver - 250 g;
hearts - 250 gr;
egg - 2 pcs .;
onions - 2 pcs .;
flour - 5 tbsp. spoons;
salt, pepper - to taste.

How to cook:

Wash offal by-products, cut off excess fat, weft, vessels. To remove the bitterness of the liver, pour boiling water over it until whitening.

Grind in any way offal. Chop the onion with a knife, grater or blender.

Mix liver, heart, onion. Beat eggs and knead them. The liver mass is liquid, so add flour to it. Mass carefully mix.

Fry liverwort in a hot pan. Batter spreads out and products turn out in the form of fritters. Pripekat on both sides, trying not to overcook the thin burgers from chicken liverotherwise they will become dry.

In such a recipe for the density of the mass, you can add grated vegetables or bread. They will give the cutlets a thick consistency.

Chicken cordon blue options

The French stuffed schnitzel gained immense popularity in the world. It is fast, spectacular and tasty dishwhich is easily prepared at home with different options.

Ingredients Required:

chicken breast - 4 pcs .;
champignons - 300 gr;
ham - 4 pcs .;
onions - 1 pc .;
egg - 1 pc .;
crackers - 6 tbsp. spoons;
flour - 5 tbsp. spoons;
salt, pepper - to taste.

How to cook:

Boil mushrooms. Large champignons mince or chop with a knife.

Onion finely chop. Fry the onion with mushrooms with a little flour.

Each chicken fillet washed, dried, incised in the form of a pocket. Slightly beat off the breast.

Place a slice of ham in the center of each fillet, and put fried mushrooms and onions on top. Fold the fillet with an envelope and seal with a toothpick.

So that chicken cutlets with mushrooms do not break up and have a crust, they should be sprinkled alternately with flour, roll in a beaten egg, and then - in breadcrumbs.

Fry Cordon Bleu on a large fire on both sides, and then put out under a lid.