Chicken cutlets with a delicious filling and crispy - how to make cakes with a crust and filling, with a step by step recipe photos

Legend has it that his appearance in the Russian patties de Wola obliged to Empress Elizabeth, who loved French cuisine. Besides bright taste in this dish is also culinary focus: a crisp, tender chicken meat inside hides semi filling of fried mushrooms with cheese. Chicken cutlets stuffed with mushrooms with a crispy crust similar to the world-famous chicken Kiev with curlers on the bone and of butter stuffed with herbs and lemon juice. This masterpiece of the restaurant kitchen, we also somehow prepare, but today pay tribute French cutlets de Will. My simple and detailed, step by step recipe decorated with photos to help you.

A set of products for this real masterpiece in taste dishes, oddly enough, is very simple: chicken, mushrooms, onions, butter, cheese, bread crumbs, salt and spices. Still need a raw egg for lezone and vegetable oil or cooking oil for frying.

How to cook chicken cutlets with a stuffing and crisp

Ready to start with the sauce. Finely shinkuem onion and fry it in butter until light blush.

Mushrooms can take any, today it is frozen mushrooms. Finely chop them, without waiting for the thaw, and spread to the onion browns.

All together fry until cooked.

Refill cheese (you can with sour cream or heavy cream), stir until the cheese is dissolved.

is heated to a boil, salt, pepper, add the dill.

Ready shift the sauce in a container and send it in the refrigerator or in the freezer to cool.

In staroprezhnie times from one chicken (or rather - one chicken breast) was prepared in exactly two cutlets de Will. But had not yet invented the broiler, and a rare speckled hen Ryaba or "vaulted" over a kilo and a half. Whether business in our time, when the pound package of chilled chicken absolutely fit three large and three small fillets. But to chop the meat is too thick piece - not very well, therefore, especially large chunks of the large fillet best cut in half lengthwise.

to at fighting off and fried fillet is not deformed, you need a sharp knife or kitchen scissors nadsech transverse film.

cutting board was covered with plastic wrap, spread it on the fillet formation, cover with another piece of film and begin to beat. Since the chicken breast meat is very tender, not to be prosech at fighting off, it is necessary to operate either the flat side or the smallest teeth, and not too much.

repulsed fillet should be more or less regular shape, uniform in thickness and without discontinuities.

Each piece of fillet of salt, pepper, sprinkle with lemon juice can. Last - is not necessary.

Spread on a large oblong piece of fillet ostuzhennoy mushroom sauce on top of a broken camouflage tenderloins and wet hands displace oval hamburger about the same as we wrap the meat in a cabbage leaf in preparing stuffed cabbage. Obtained oval patties, which will become even more regular shape after breading.

The formed patties and sprinkle with salt and spices.

Further, it starts to get complicated, but that this operation turns chicken fillet stuffed with meatballs in pathos de-will! Each chop dipped in lezone from egg with milk or water and paniruem in breadcrumbs.

Now repeat the operation: already breaded cutlet dipped in again and again lezone collapses. Here are possible options. The first breading can be flour. Sometimes the final breading used not rusk crumbs and finely diced or cubes and the dried white bread until golden. But personally, I used as a breading take bran, oat best. They themselves are less caloric than wheat crackers, and will not absorb as much fat during frying.

In the hot oil quickly fry patties on both sides - not to readiness and to create a sound crisp. A few minutes Put the fried meatballs on a paper towel to remove excess fat.

There are very few: to bring the chicken cutlets stuffed until cooked in the oven or Aerogrill.

The restaurants cutlets de Wola traditionally used to be served with french fries and salad of fresh vegetables, but now more and more "in vogue" less calorie versions of garnish: blanched or roasted non-starchy vegetables (cauliflower or broccoli, beans, m. p.) and greens.

Remains of mushroom stuffing heated, adding cream or low-fat sour cream, and spread as a sauce.