Breeze from the chicken: recipe

Brosol, by the way, as a roast and chop, not a dish, but a brief description of the preparation. As it is easy to guess from the title, this way of cooking the French was invented. "Brosol" in translation means simply "fried in an egg". Is not it true that for you such a technology of preparation is not novelty? How many times have we had before dipping chops, schnitzel, fish or vegetables in a frying pan, dipping them in a slightly beaten with salt egg. The French call this claret "lezzon". The egg shell protects the frying product from overdrying, impregnating with excessive fat or decaying into pieces. Dipping in Lesezon can be many products: mushrooms, Brussels sprouts, meat, fish, cheese. But today we will consider how to cook chicken briol.

Why do we need Llyzon?

One can ask about why to use the claret. After all, chicken meat is already quite tasty and tender. Why do you need this accompaniment from an egg? We explain: when we fry simple chops, especially on the grill, the meat is dried. If we add fat to the frying pan (we will apply the fryer method), excess oil will get inside the product, and the cutlet will be too heavy for the stomach. Salted egg when frying creates a kind of shell, which protects the tender chicken from excessive drying. As a result, the dish remains juicy. Of course, the egg slightly increases the calorie content. Chicken broth has a nutritional value of 148 kcal against one hundred and fifteen ordinary "bare" chops. And if we diversify with flour, cream or cheese, we will get all 183 calories per 100 grams of product. But once a week, treat yourself to delicacy is not a sin.

General Basics of Cooking

As the name suggests, or rather, its translation, "breeze-ol" is something fried in an egg. And you can cook a lot of things in this way. But since we have a theme - how to make chicken from chicken, we will focus on this kind of meat. These can be chopped pieces (fillets, breasts) of a bird, but also ground meat. The last method of cooking is considered the most authentic. And it is recommended not to use a meat grinder, but to chop the chicken with a knife. To make the dish look like a cutlet, a raw egg is added to it . Most often, the brews after frying are brought to full readiness in the oven. They put a variety of vegetables and priporoshivayut cheese. A classic recipe for breezes suggests folding products with a tube, like pancakes. As you can see, frying in eggs opens up a space for imagination.

Brioche from chicken: recipe for chops

Let's start with the simplest method of preparation. Take five chicken breasts, cut each half along the fibers. We will rinse and dry with a napkin. We will properly beat each piece of meat. Now we make lezones: three eggs of salt to taste and whisk. Not in a magnificent foam, as for a biscuit test, but, slightly, until the first bubbles. You can diversify lezones by adding spices (at least black ground pepper) and herbs - basil or oregano. To the claret does not spread over the chicken chops, you can pour into it a little, literally a spoon, flour. Now we begin to fry. We heat the frying pan with sunflower oil. Chops for one dip into the dough and put in red-hot fat. Fry birzil from the chicken for two minutes on each side, then move it to the baking sheet. Two large tomatoes are cut into wide rings. Beautifully laid out over chicken chops. Sprinkle with 200 grams of grated cheese. We put the baking sheet in the preheated oven. For a quarter of an hour at 200 ° C. Serve with mashed potatoes or boiled rice.

Brosolo for a couple

We pass three hundred grams of chicken fillet through a meat grinder. We add a raw egg, a spoon of breadcrumbs, salt and various spices. We weighed the mass. We form cakes, which we put on the wetted grill of a steamer or a conventional saucepan. We pour a little water on the bottom of the vessel, so that its level does not reach the meat. Close the lid and bring it to readiness. Brizol from the chicken into a couple roll up the roll and put it on the dish. Pour melted butter and sprinkle with chopped fresh herbs. We will serve boiled rice with garnish.

Brioche from chicken: recipe "Hepatic"

Let's not fixate on the breasts and fillets. Let's try to make delicious brosols from the bird's liver. We will soak the crumb of a white bun in milk. Six hundred grams of chicken liver is crushed through a meat grinder or in a blender. We will do the same with the bulb. We make stuffing. To do this, combine the onion, liver and slightly pressed bun. We knead, pepper and salt. As a batter, we will use eggs, flour and salt. We spread vegetable oil in a frying pan. From the stuffing we form cakes, dip them into dough and fry from both sides to blush. This dish is ideally suited for mashed potatoes.

Birdie in an omelette

If you search for culinary sites with chicken from a chicken, the photos will show you something that looks amazingly similar to ordinary pancakes with a filling. By the way, this is one of the classic dishes recipes. What is the difference between a pancake and a pancake? The fact is that the shell of the roll is not an omelet, but an omelet. Remembering that the scrambled eggs are hot, we'll leave it ready for later. And now we will be engaged in a stuffing. In 600 grams of chicken mince we add salt, paprika, black ground pepper and dried basil to taste. Let's pour a little, a quarter of a glass of boiled water. Mix well the minced meat. In a separate cup, connect 50 ml of mayonnaise, a generous pinch of chopped dill and three crushed garlic cloves. Now you can start baking an omelet. Mix three eggs in the cup and 50 milliliters of milk, salt and pepper. A small skillet for pancakes is heated with oil, pour out a portion of the omelet mass. After 2-3 minutes, carefully turn over. Usually 3-4 pancakes are obtained. We lay out on them minced meat, on top of it we put mayonnaise. We wrap the roll like a shawarma. We put the raw briots in a baking dish, previously covered with parchment paper. Sprinkle with grated cheese (it will take about 50 grams) and put for forty minutes in a furnace, heated to 200 ° C.

Lazy Bronze

It is so called, but it will be necessary to work. Clean 200 g of champignons, fry in vegetable oil. Marinated cucumber cut into strips, mixed with two tablespoons of grated cheese. In the finished mushrooms add a large spoonful of sour cream and half a small - mustard, squeeze out a chive of garlic. We mix both masses. This stuffing. And now we are preparing the pancakes. In three large spoons of chicken minced meat, we drive two eggs. Solim, season with your favorite spices. We make a tablespoon of milk and tea - vegetable oil. Fry it under the lid on one side. Turning over, we stand literally 1-2 minutes. And now attention: right on the frying pan we put on the brew of chickens stuffing so that only one half of the circle is occupied. Cover it with a free end and hold it under the lid for about a minute. When serving, water the semicircles with butter and sprinkle with a green onion.

Summer briol

Dutch cheese (150 grams) is cut into thin plates. We select a few beautiful twigs of parsley. Two tomatoes are cut into round slices. To fry birzil from the chicken, we need a cup and a flat plate. We put a pan on the fire for pancakes, pour a little vegetable oil. We break an egg in a cup. Slightly shaken to make the protein and yolk mix well. Pour into a flat plate. Spread a little chicken forcemeat. Gently tilt the plate over the frying pan so that the contents do not slam, but gently slid into it. We fry from two sides. While the meat pancake is still hot, we put cheese, parsley and a tomato in it and turn it off.