1.1 Technical - technological card of preparation
Schnitzel "Capital Style"
Recipe #1
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the specialty Schnitzel in the capital
Raw material requirements
Food raw materials, food products and semi-finished products used to prepare the Schnitzel dish in the capital must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc. .)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
During the primary processing, the meat is thawed at a temperature of 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes indicated in their passports. Defrost meat in water or near the stove is not allowed. Refreezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.
Recipe
Recipe for schnitzel "in the capital" with garnish"
Name of products of raw materials Norm of products for 1 serving Number of servings
Gross Net 10 50 100
Chicken breast fillet/(s/m) 113 98 980 4900 9800
Wheat bread 37 33 330 1650 3300
Chicken egg 20 20 200 1000 2000
Butter 10 10 100 500 1000
Weight p/f 148 1480 7400 14800
Garnish (complex) 150 1500 7500 15000
French fries 266 200 2000 10000 20000
Tomatoes (fresh) 20 20 200 1000 2000
Cucumbers (fresh) 20 20 200 1000 2000
Peas (green) 10 10 100 500 1000
Exit with garnish 280/10
Cooking technology:
Schnitzel in the capital.
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. Prepared p / f is fried immediately before serving. To do this, it is placed on a frying pan heated with oil, fried until a crispy crust forms, then fried for 3-5 minutes in an oven. When vacationing, a complex side dish of 3-4 types of vegetables is placed on a portioned dish or a plate: potatoes, deep-fried straws, green pea, next to it is a crouton, on it is a schnitzel. Canned fruits are placed on the schnitzel, heated in syrup, and at the time of serving, chilled butter in the form of a flower.
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.
The permissible shelf life of a Schnitzel dish in the capital before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65 ° C.
The shelf life of Schnitzel in the capital according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature of +2°C to +6°C.
Quality and safety indicators
The organoleptic indicators of the Schnitzel dish in the capital must meet the following requirements:
Appearance Color Consistency Taste and smell
The meat is evenly fried, the color is golden even. An indicator of meat readiness is the release of colorless juice on the cut. The crusts are golden, the color of the meat on the cut is white or grayish.
The crust is soft, the pulp is juicy, the meat does not fall apart, retains its shape. Baked, fried meat with the aroma of spices. Moderately spicy, salty. No damaging signs.
The microbiological indicators of the Schnitzel dish in the capital must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.
The nutritional value
The nutritional value of the Schnitzel dish in the capital per 100 g of the product and the yield of 130 g are:
Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 12.44 6.79 9.51 148.91
130 g 16.17 8.83 12.37 193.61
For the first time, I tried a metropolitan schnitzel in one of the restaurants far from the capital city. I really liked the schnitzel, the juicy chicken fillet inside is covered with crispy ruddy fried pieces of bread on top. I cook this dish very often for festive tables, because it is quite quick to prepare, very presentable on the festive table, and, well, incredibly tasty, which is also important.
To prepare a schnitzel in the capital, you should take chicken fillet. If earlier one schnitzel was obtained from one fillet, then recently chicken breasts have become so large that sometimes I can cook two schnitzels from one breast. Initially, the calculation of meat is as follows - 1 chicken breast per serving.
We will prepare all the products and cook the schnitzel in the capital. Now on sale there are already sliced portions of bread for toast, as for me, it is very suitable for this dish. Firstly, it absorbs liquid well and will keep well on the surface of the schnitzel during frying, and secondly, it can be cut very evenly and it will not crumble like regular bread.
First of all, let's prepare the meat, for this we cut the fillet from a thick edge and open it like a book.
Using a kitchen hammer, beat off the chicken fillet. To prevent the fillet from tearing in the process, it is advisable to cover it with a plastic bag and then beat it off.
Now let's prepare the egg batter. Crack the egg into a bowl, add salt, pepper and chicken spices. Pour in 1 tbsp. water and beat the mixture with a whisk until smooth.
Cut the crusts off the toast bread and cut the bread into small strips.
We spread the chicken fillet first in the egg mixture.
Then we transfer the fillet to a bowl with bread stripes. It is advisable to lay out the bread sticks in one layer. We press the chicken fillet a little with a spatula to fix the bread on the fillet.
Heat up in a frying pan vegetable oil and lower the schnitzel bread down into the pan, cook the schnitzel 4-6 minutes on each side over moderate heat.
In the meantime, brush the top of the schnitzel with the egg mixture using a silicone brush and carefully lay out the slices of bread. Press the bread strips well onto the fillet with a spatula. The schnitzel turns well and the bread does not fall off. Flip the schnitzel and cook for another 5 minutes. Since we beat off the meat, the schnitzel will be of a small thickness, and this time will be enough for the meat to be fried and the bread to be fried.
Serve ready-made schnitzel in the capital style with pickled vegetables, mashed potatoes, salad or rice.
Bon Appetit!
Dancing from the stove to the computer!!!
Skinless chicken, boneless thighs, or fillets chicken breast without breast and wing bones. Cut into portions, then align, beating the meat with a hammer.
Salt, pepper to taste, dip in pre-beaten eggs, breaded in strips cut from stale white bread. To prepare the breading, cut a part of a white loaf into thin strips about a centimeter thick and dry in the air. I'll tell you a culinary secret. To make breading from chopped bread thin, you need to freeze the bread in the freezer. Very thin slices without crumbs !!! Pane from the spirit of the sides, dipping first in the seasoning and then in the bread.
Schnitzel can also be breaded in white breading. White breading is stale wheat bread, without crusts, crushed by rubbing through a sieve with large cells. For cooking signature dishes apply also coconut flakes, crushed almonds, corn flakes. To make the breading better attached, the product is moistened in an egg-milk mixture - lezon (the word is borrowed from French and means "bond").
To prepare the lie-zone, eggs are mixed with water or milk, salt and mixed well. The most common methods are: simple breading, or simple breading, and double, or double breading.
Fry for 12-15 minutes in a hot pan with oil at 160 ° C on both sides until golden brown. Cut the remaining piece of loaf without crusts into slices in the form of a schnitzel and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, put the crouton (fried bread) on a flat dish, then put the schnitzel on it, garnish with warmed fruit and butter. Serve with french fries, or mashed potatoes, fresh vegetables, canned corn or green peas, heated in oil. Garnish with sprigs of herbs and sliced cucumber. Serve hot.
Schnitzel in plain white breading. 
Cutlets are prepared from fillets of chickens, turkeys, hazel grouses, partridges, black grouses and pheasants. They can be natural and stuffed.
To prepare natural cutlets in processed and washed poultry, the skin is first removed from the loin of the carcass. Then cuts are made in the flanks, the carcass is placed on the back and, giving it a more stable position, the right and then the left fillets are cut first.
In chickens, along with the fillet, the wing bone is cut off.
Each fillet consists of a large (outer) and a small (inner). Cleaning begins with the separation of small fillets from large; tendons are removed from the inner fillet, and a fork-bone is cut out from the outer fillet. Then they clean the wing bone from meat and tendons and at the same time chop off the thickened part.
Cleaned fillet, moistened cold water, put on a table or board and cut off the outer film from it with a sharp wet knife. After that, a large fillet is cut from the inside in the longitudinal direction, slightly deployed and cut in two to three places of the tendon; then a small fillet is inserted into the incision, from which the tendons are previously removed, it is covered with the expanded part of the large fillet and a cutlet is formed.
To prepare stuffed cutlets, the cleaned fillet is cut lengthwise, deployed in both directions, and then lightly beaten with a chopper to a thickness of 2-3 mm and cut in two or three places of the tendon. On the formed incisions, so that there are no breakthroughs, thinly beaten pieces of meat cut from a small fillet are applied. Chilled minced meat is placed in the middle of the prepared fillet, covered with a small fillet, which is previously beaten off, and the edges of the large fillet are wrapped, giving the cutlet a rounded pear-shaped shape.
Cutlets are sprinkled with salt, moistened in a mixture raw eggs with milk or water and breaded in breadcrumbs.
Cutlets are breaded immediately before heat treatment. Cutlets stuffed with oil (in Kiev style) are breaded twice so that the oil does not leak out during frying. The shaped cutlet is dipped in a raw egg and breaded in breadcrumbs, then again dipped in an egg and sprinkled bread crumb. Kudentsov, N.D. commodity science food products[Text] / N.D. Kudentsov. - Rostov-on-Don: Phoenix, 2001. - p. 82
Semi-finished products are placed in one row on wooden or metal baking sheets, lightly sprinkled with breadcrumbs, and stored in the cold.
Cutlet mass is most often prepared from the meat of chickens, turkeys, hazel grouse, black grouse, partridges, capercaillie and pheasants. The scheme for preparing the cutlet mass is shown in fig. 6.
Rice. 6.
In the manufacture of cutlet mass from poultry carcasses, fillet and pulp of legs are used, and from game carcasses (except for pheasant and partridge), only fillet is used. Pheasant and partridge legs can also be used to make cutlet mass, as they do not have a bitter aftertaste. The skin is removed from the fillet and pulp of the legs and the meat is separated from the bones.
The prepared meat is passed through a meat grinder twice, combined with stale wheat bread pre-soaked in milk (the crust is cut off from the bread and soaked in milk 30 minutes before use), salted and mixed thoroughly. In the cutlet mass of game, in addition to bread and salt, put ground hot pepper. Then the cutlet mass is again passed through a meat grinder, butter is added to it, which is well kneaded before that, and again thoroughly mixed.
The composition of the cutlet mass: for 1 kg of meat - 250 g of wheat bread, 320-350 g of milk or cream, 30 g of butter, 20 g of salt, 0.1 g ground pepper(the latter is placed only in the game cutlet mass).
Cutlets and meatballs are formed from the cutlet mass.
To check the quality, a test frying of one cutlet is made. If the consistency of the finished cutlet is very dense, then milk, cream, butter are added to the cutlet mass; on the contrary, if the consistency of the patty is too weak, add raw poultry or game meat.
The preparation of cutlets from poultry fillet is always complicated by the loss of the material used due to heat treatment, the removal of unnecessary elements. For example, consider several recipes for making poultry cutlets.
Cutlets natural
Ingredients: chicken legs - 2 pcs (500 g), white bread - 150 g, milk or cream - 1 cup (0.2 l), egg - 1 pc, butter - 3-4 tbsp. spoons, salt, breadcrumbs(150 g), vegetable oil for frying - 100 g.
Wash the chicken, pat dry and separate the meat from the bones. Soak white bread in milk. When the bread swells, squeeze it out. Grind chicken meat together with soaked white bread in a meat grinder. Salt the minced meat, add melted butter, an egg and mix the minced meat thoroughly.
From the minced meat, form small cutlets, roll them in breadcrumbs and fry in butter or vegetable oil on both sides until cooked.
Table 5. Ingredients
Quality requirements: the cutlets are evenly fried, the meat is homogeneous without lumps and bone residues, there should be no noticeable pieces of bread. The ground crackers should be evenly distributed over the cutlet mass.
Implementation period - 3 days.
Stuffed cutlets
Cooking poultry meat does not differ from natural cutlets, the difference lies in the minced meat used.
Minced bread with raisins and apples
Bread cut into small cubes and fry in butter. Spasser the onions, parsley and dill and combine with the prepared bread, raisins, water, diced apples. Mix everything well and use for stuffing poultry.
Table 6. Ingredients
Minced meat with pistachios for stuffing chicken
Pass chicken meat, dry white bread soaked in milk through a meat grinder, add pistachios (not crushed); salt, pepper and other spices to taste.
Table 7. Ingredients
Minced meat with bread and potatoes
Bread cut into small cubes and fry in butter until golden brown. Fry chopped onion in vegetable oil, diced potatoes. Combine all prepared foods, add herbs, pour over melted butter and use for stuffing turkey, duck.
Table 8. Ingredients
Minced pork and tongue
Pass chicken pulp and pork meat through a meat grinder, add eggs, milk, salt and spices. Add diced boiled tongue to the prepared minced meat.
Table 9. Ingredients
Quality requirements: cutlet mass must be evenly fried, minced meat is evenly distributed over the entire area of the cutlet.
Implementation period - 3 days.
Schnitzel according to the capital
Ingredients: chicken legs - 2 pieces (800 g), white bread - 200 g, butter - 80 g, salt, vegetable oil for frying - 100 g, tomatoes - 100 g, cucumbers - 200 g, canned fruits - 200 g.
Table 10. Ingredients
To prepare the breading, cut a part of a white loaf into thin strips about a centimeter thick and dry in the air.
Salt the chicken fillet without the wing bone to taste, dip in pre-beaten eggs, bread in breadcrumbs prepared in advance from a long loaf, and fry for 12-15 minutes in a hot frying pan with oil at 160 ° C on both sides until golden brown. Then reduce heat and simmer until tender. Canned fruit (you can take any fruit - at your discretion), cut into slices, leave the berries whole, pour syrup and stew in a pan.
Cut the remaining piece of loaf without crusts into slices in the form of a schnitzel and quickly fry in hot oil on both sides so that the oil does not have time to be absorbed into the bread. When serving, put the crouton (fried bread) on a flat dish, then put the schnitzel on it, garnish with heated fruit and butter. Serve with French fries or mashed potatoes, fresh vegetables, canned corn or green peas warmed up in oil. Garnish with sprigs of herbs and sliced cucumber.
Quality requirements: cutlet mass is subject to uniform heat treatment, fruits should keep their shape, bread slices should keep their shape. Ready meat should be tender in taste.
Implementation period - 1 day.
The Kiev's cutlets
Ingredients: chicken, based on one cutlet - 500 g, garlic - 2 cloves, eggs - 2 pcs, butter - 80 g, breadcrumbs - 200 g, flour - 300 g, vegetable oil - 200 g, salt, black pepper - to taste, spices (basil, Provencal herbs, any ready-made seasonings for chicken).
sandwich fish meat dish
Table 11. Ingredients
An important component of success in the preparation of this dish is a properly separated chicken fillet. First, remove two segments of the chicken wing, leaving only one, the largest bone. Remove the skin, and lightly scrape the edge of the bone with a knife. That part of it, which will be the “handle” protruding outward. Then carefully, with a sharp thin knife, remove the fillet, separating along the ridge. Cut the fillet into two equal parts. You should end up with two identical pieces. chicken fillet, with a wing bone in each of them. On the removed fillet, make several notches, cutting through films and tendons so that the cutlets do not deform during frying. Lightly beat the meat. Then salt it, put a piece of butter in the middle, pour over the juice squeezed from half a lemon, sprinkle with finely chopped parsley. Roll up the meat. In this case, the bone should protrude 2.5-3 centimeters from the cutlet. Then bread the roll in flour, dip in beaten egg and roll well in breadcrumbs. Place in refrigerator for 15 minutes. This is necessary so that the butter in the filling does not melt and leak out while the deep-frying is being prepared. In a saucepan or a deep frying pan of a small diameter, heat the vegetable oil to 160 degrees and fry the cutlets on all sides until a golden brown uniform crust forms for 7-8 minutes. Remove the finished cutlets with a slotted spoon, put on a dish. Serve with french fries and fresh vegetables. Wrap the edge of the bones with a papillot made from an ordinary paper napkin. To do this, fold the unfolded napkin in half along the entire length, then double again, and make cuts with scissors on the bent side along the entire napkin, not cutting to the end of 1 - 1.5 centimeters.
Wrap the edge of the rib with the resulting papillot, secure by bending the tip of the napkin inward, fluff it a little, giving it the appearance of a flower. Such papillots are made in order to make it convenient to take the edge of the bone without getting your hands dirty with fat. Serve hot, when cutting the patty, the oil should flow from the middle.
Hot cutlets from poultry festive table served on a cupronickel dish. Poultry dishes are usually eaten with a knife and fork. Quality requirements: appearance- fillet with a golden brown crust, decorated with greens; texture - soft, juicy with a crispy crust; color - meat - golden-ruddy, white on the cut, fillings - dark gray; taste and smell - gentle, with the aroma characteristic of chicken. Implementation time - 2 hours.
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.
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.
