Cutlet and dumpling masses are prepared from poultry, game and rabbit.

Products made from cutlet mass are poached or fried using the main method.
Products made from dumpling mass are poached or steamed.

Steamed meatballs chopped from poultry, game or rabbit.
Place the meatballs, without breading, in a saucepan, the bottom of which is greased with oil, and simmer for 15-20 minutes. Served with boiled or steamed rice, mashed potatoes, a complex side dish (boiled vegetables, canned green peas, boiled or mashed potatoes), topped with steamed or white sauce with egg.
Additionally, when you leave, you can put slices of boiled porcini mushrooms or poached champignons on the meatballs.

Fried minced poultry, game or rabbit cutlets.
The cutlet mass is portioned, breaded in breadcrumbs and grated white bread;
White bread, cut into cubes (Pozharsky cutlets), are formed into cutlets, fried on both sides and brought to readiness in the oven.
Cutlets are served with fried potatoes, mashed potatoes, green peas, a complex side dish, boiled or steamed rice.
When serving, the cutlets are poured with butter.

Recipe ingredients for lamb chops with onions For: 6 people

Preparing the Recipe for Lamb Chops with Onions

Peel and finely chop the onion. Place the chops in a hollow dish with the chopped onions, coat them with the peppers, sprinkle them with rosemary, drizzle them with olive oil and brush them well so that they are soaked in the marinade and leave the marinade for at least 30 minutes.

Remove ribs from refrigerator 30 minutes before cooking and place on counter. Heat a plancha or cast iron plate or thick bottom skillet over high heat. Place chops on a hot plate and add onions. Cook the chops for 1.30 minutes to 3 minutes on each side depending on their thickness and heat output under the stove; They should be golden on the outside while remaining pink on the inside. Salt them with corn at the end of cooking and taste immediately.

Chopped poultry, game or rabbit meatballs stuffed with champignons.
The meatballs are stuffed with finely chopped boiled mushrooms, breaded, fried on both sides, and finished in the oven.
They are released, sprinkled with oil, with a side dish of potatoes in milk, mashed potatoes, fried potatoes, etc.

Steamed poultry dumplings.
The portion molds are greased with butter or margarine, filled 3/4 with the dumpling mixture and steamed for 20-25 minutes.
The quenelles can be cut using two spoons and simmered in a saucepan at low boil for 10-12 minutes.
Served with boiled green peas, cauliflower, and steamed rice.
Pour over white sauce with egg or melted butter.

Requirements for the quality of poultry, game and rabbit dishes
Portioned pieces of boiled poultry should consist of two parts (fillet and leg).

Color- from gray-white to light cream.

The meat of this recipe is sold. Place the chop in a saucepan and cover with water, bring to a boil and let simmer gently for about 6 hours to ensure the meat is always covered with water. Mix the drained oil with the tapioca starch and mix into the powder. Reduce red wine and broth by 2/3 until juice is obtained. In a saucepan, cover the carrots with chicken broth and whipped cream. Bring to a boil, reduce heat and simmer until tender, about 6-8 minutes. Drain off any excess liquid, reserve it, and place the hot carrots in a blender. Mix into a smooth liquid, adding some reserved liquid if necessary. Cut the cabbage into thin slices and boil in salted water for about 2 minutes until tender. Drain thoroughly and keep warm. Heat the beef in a medium oven for 5 to 10 minutes until warm and place it in the middle of each plate. Pour in hot red wine sauce, a spoonful of carrot puree, hot cabbage, horseradish and finally chopped tarragon.

• Once cooked, cut into strips and keep warm.
• Peel and cut the horseradish into small pieces.
• Mix with vegetable oil to form a paste.
• Strain in a colander and let the mixture drip.

Serve as is and finish by pouring the red wine sauce over the beef, sprinkling all over the chopped tarragon.

Appearance- neatly chopped pieces are placed next to the side dish and topped with sauce.

Consistency juicy, soft, tender.

Smell- poultry or rabbit, boiled.

Taste- moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Fried poultry and rabbit should have a golden brown crust.

The color of chicken and turkey fillets is white,
legs - gray or light brown,
goose and duck - light or dark brown,
rabbit - brown.

The boiling liquid will cause the flesh to stretch and loosen as it cooks. Ideally, a very tender cut of meat will be produced while remaining compact, which can be left to cool and can be easily trimmed before reheating. As with many ingredients, the key to successful carrot and mustard puree is checking the seasoning and adjusting if necessary. Add the mustard carefully so you can enhance the flavor until you are satisfied. If you find that there is still something missing, add a few pints of salt and pepper or a little more cream if the taste is still too sour.

Consistency- soft and juicy.

Leather- clean, without feather residues or bruises.

Breaded chicken fillet cutlets should be golden brown.
The consistency is soft, juicy, with a crispy crust.
The breading should not lag behind.

The surface of minced chicken cutlets has a light golden crust.
The color on the cut ranges from light gray to creamy gray.
Consistency - lush, juicy, loose.
Redness of the meat and taste of bread are not allowed.

Organic meat and poultry farms

Grind the oatmeal in a blender. Finely chop fresh herbs.

Beat the eggs into a bowl and mix with the oatmeal. Add minced meat, herbs, add salt and pepper. Knead everything until smooth.

For greater benefits, bake these diet chicken cutlets in the oven. Form the minced meat into medium-sized cutlets and place on a lined iron sheet. Cook for 30-40 minutes.

Chicken cutlets with zucchini

A juicy meat product with vegetable additives will be a healthy dish if you follow any diet.

This simple recipe for minced chicken cutlets with zucchini for people with dietary restrictions will replenish the body with the necessary elements and vitamins.

Required ingredients:

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

How to cook:

Minced meat can be purchased or prepared from any part of the bird. Use skin and fat to a minimum.

Grate the young zucchini into elongated strips. Also chop the carrots using a grater. Chop the parsley leaves with a knife.

Place all prepared ingredients in a deep bowl and add salt and pepper. Mix thoroughly, distributing the vegetables evenly throughout the meat mixture.

Beat in the eggs and mix the minced meat again. Form round cakes from the resulting mixture.

These chicken cutlets with zucchini are high in protein and fiber. Place them in a baking dish. And if you put the minced meat in silicone molds, the cutlets will turn out in the shape of a cupcake. Bake for 35-40 minutes at 180-200°C.

Original chicken cutlets

You can cook cutlets, zrazy, and meatballs not only from poultry meat. And regular recipes for minced chicken cutlets can be enriched with more than just vegetables. They can be used to make delicacies filled with cheese or mushrooms.

And chicken liver, popular in cooking, can replace white meat, because... They have the same protein content.

Liver chicken cutlets from offal

Juicy and tasty cutlets in the form of pancakes will appeal to many people. And any housewife can appreciate the speed of their preparation.

Required ingredients:

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

How to cook:

Wash the by-products, trim off excess fat, chaff, and blood vessels. To remove the bitterness of the liver, pour boiling water over it until it turns white.

Grind by-products in any way. Chop the onion with a knife, grater or blender.

Mix liver, heart, onion. Beat in the eggs and knead the minced meat. The liver mass turns out to be liquid, so add flour to it. Mix the mass thoroughly.

Fry the liverworts in a hot frying pan. The batter spreads and the products are obtained in the form of pancakes. Bake on both sides, being careful not to overcook the thin chicken liver cutlets, otherwise they will become dry.

You can add grated vegetables or bread to this recipe to thicken the mass. They will give the cutlets a dense consistency.

Variations of Chicken Cordon Bleu

Stuffed French schnitzel has gained immense popularity around the world. This is a quick, impressive and delicious dish that is easy to prepare at home with many variations.

Required ingredients:

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

How to cook:

Boil the mushrooms. Pass large champignons through a meat grinder or cut with a knife.

Finely chop the onion. Fry the onion with mushrooms with a little flour.

Wash each chicken fillet, dry it, and cut into a pocket. Lightly pound the breast.

Place a piece of ham in the center of each fillet, and sprinkle fried mushrooms and onions on top. Roll the fillet into an envelope and secure with a toothpick.

So that chicken cutlets with mushrooms do not fall apart and have a crust, they should be sprinkled with flour one by one, rolled in beaten egg, and then in breadcrumbs.

Fry the Cordon Bleu over high heat on both sides, and then simmer under the lid.

Chopped chicken cutlets

TECHNICAL AND TECHNOLOGICAL CARD No. Chopped chicken cutlets

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Chopped chicken cutlets produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

	Consumption of raw materials and semi-finished products
name of raw materials	1 serving		100 portions
	gross, g	net, g	gross, kg	net, kg
CHICKEN breast	75,93	69,1	7,59	6,91
WHEAT BREAD TOP GRADE FLOUR	13,1	13,1	1,31	1,31
PASTER MILK. 3.2% FAT	18,4	18,4	1,84	1,84
BREADCRUMBS	7	7	0,7	0,7
BUTTER 72.5%	2,6	2,6	0,26	0,26

Yield: 70 g

4. TECHNOLOGICAL PROCESS

The poultry or rabbit flesh is cut into pieces and passed through a meat grinder, combined with bread soaked in milk or water, salt is added, mixed well, passed through a meat grinder a second time and knocked out.

The finished cutlet mass is portioned, cutlets are shaped, breaded in breadcrumbs, placed on a greased baking sheet and baked in the oven until done.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

The chopped cutlets are served with a side dish, poured with sauce or melted boiled butter.

The optimal serving temperature is 65° C.

Side dishes – crumbly porridge, mashed potatoes.

Sauces – sour cream, sour cream with onions.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: oval-flattened product with one pointed end, the surface is evenly baked, the side dish is placed nearby

Consistency: cutlets – soft, juicy

Color: cutlets – white-gray, garnish – characteristic of the garnish

Taste: of the products included in the dish

Smell: of the food in the dish

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.

Cutlet and dumpling masses are prepared from poultry, game and rabbit.

Products made from cutlet mass are poached or fried using the main method.
Products made from dumpling mass are poached or steamed.

Steamed meatballs chopped from poultry, game or rabbit.
Place the meatballs, without breading, in a saucepan, the bottom of which is greased with oil, and simmer for 15-20 minutes. Served with boiled or steamed rice, mashed potatoes, a complex side dish (boiled vegetables, canned green peas, boiled or mashed potatoes), topped with steamed or white sauce with egg.
Additionally, when you leave, you can put slices of boiled porcini mushrooms or poached champignons on the meatballs.

Fried minced poultry, game or rabbit cutlets.
The cutlet mass is portioned, breaded in breadcrumbs and grated white bread;
White bread, cut into cubes (Pozharsky cutlets), are formed into cutlets, fried on both sides and brought to readiness in the oven.
Cutlets are served with fried potatoes, mashed potatoes, green peas, a complex side dish, boiled or steamed rice.
When serving, the cutlets are poured with butter.

Chicken cutlet recipes for all occasions

Labeling of packaged, fresh or frozen fish. Trade name Country and region of origin Price per kilogram. . For citrus fruits, the commercial category and commercial variety should also be reported. And in the case of kiwis, peaches and nectarines and strawberries must be informed of the commercial category.

Category A or "fresh eggs" are those suitable for direct human consumption: characteristics, classification, mandatory code, labeling and mass sale. Category A eggs or "fresh eggs" must have the following minimum characteristics.

Chopped poultry, game or rabbit meatballs stuffed with champignons.
The meatballs are stuffed with finely chopped boiled mushrooms, breaded, fried on both sides, and finished in the oven.
They are released, sprinkled with oil, with a side dish of potatoes in milk, mashed potatoes, fried potatoes, etc.

Steamed poultry dumplings.
The portion molds are greased with butter or margarine, filled 3/4 with the dumpling mixture and steamed for 20-25 minutes.
The quenelles can be cut using two spoons and simmered in a saucepan at low boil for 10-12 minutes.
Served with boiled green peas, cauliflower, and steamed rice.
Pour over white sauce with egg or melted butter.

Requirements for the quality of poultry, game and rabbit dishes
Portioned pieces of boiled poultry should consist of two parts (fillet and leg).

Color- from gray-white to light cream.

Air chamber: fixed height no more than 6mm; however, in the case of eggs sold as "extra" it may not exceed 4 millimeters. Yolk: Only visible in backlight as a shadow, without a clearly distinguishable outline, which does not reasonably detach from the center, subjecting the egg to a rotating motion and free from foreign objects of any kind. Smell: no strange odors.

• Peeling and cuticle: clean and intact.
• Herm: inconspicuous development.

Category A eggs or "fresh eggs" are classified according to their weight as follows.

Appearance- neatly chopped pieces are placed next to the side dish and topped with sauce.

Consistency juicy, soft, tender.

Smell- poultry or rabbit, boiled.

Taste- moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Fried poultry and rabbit should have a golden brown crust.

The color of chicken and turkey fillets is white,
legs - gray or light brown,
goose and duck - light or dark brown,
rabbit - brown.

All category A eggs or "fresh eggs", whether packaged or in bulk, white or light colored, must be marked on the shell with a printed and mandatory code expressing the breeding system, country of origin and producer's distinguishing number. The following numbers are: province, municipality, farm or farm code. . Once the fresh egg has been selected and graded, move on to packaging and labeling. The bags must be impact-resistant, dry, well maintained and cleaned and made of suitable materials to protect the eggs from foreign odors and possible quality changes.

Consistency- soft and juicy.

Leather- clean, without feather residues or bruises.

Breaded chicken fillet cutlets should be golden brown.
The consistency is soft, juicy, with a crispy crust.
The breading should not lag behind.

The surface of minced chicken cutlets has a light golden crust.
The color on the cut ranges from light gray to creamy gray.
Consistency - lush, juicy, loose.
Redness of the meat and taste of bread are not allowed.

Original chicken cutlets

• First number: form of raising chickens.
• Next two letters: Member State of origin.
• The rest of the numbers: production farm.

The following information should also be included in a fresh egg crate. The name or name of the company and address of the company that packed or packaged the eggs. Date Consumption Guidelines.

• Packaging marking insignia.
• Quality category "Fresh eggs".
• Classification by weight.
• Number of packed eggs.

In this sense, optional labeling means all additional indications, other than the mandatory items provided for by current legislation, that relate to certain characteristics or production conditions of the eggs or hens from which they come.

Boiled and fried whole carcasses are kept hot for no more than an hour.
For longer storage, they are cooled, then chopped and heated before use.
Dishes from poultry fillets and small game carcasses are prepared to order, as their quality deteriorates during storage.
Dishes made from cutlet mass can be stored hot for no more than 30 minutes, stewed dishes - no more than 2 hours.

In any case, this evidence must be objective and provable. However, the following expressions can be used as additional guidance. Bread prepared for normal daily consumption may be sold without packaging, but before delivery it must be wrapped in authorized materials, which cannot be newspaper, stamp, etc. it should always be placed on shelves, and each shelf should have a label that clearly and conspicuously indicates the name of the product, its weight and price. Shelves must be placed behind the counter, and if the seller charges us the amount of the item, then sanitary adequate protection must be used when serving us. Bread and bread products intended for self-service must be packaged and labeled. If packaged bread is not sold on a self-service basis, it should be placed in compartments in the same manner and with the same information as unpackaged bread. Personnel who produce, distribute and sell bread and specialty breads must have a separate health card under the conditions established by the current regulations and are completely prohibited from: carrying out this activity simultaneously with any other that may be a source of contamination; Eating, smoking and chewing gum or tobacco in processing, distribution and sales premises; Wear work clothing that does not meet normal cleaning conditions and handle raw materials, pulp or finished products with your hands without first washing. In particular, personnel involved in the production process must properly collect hair. Personnel responsible for distribution and sales processes may not place containers or baskets of bread, whether containing product or empty, in contact with floors or on countertops. All establishments selling unpackaged bread must have a visible sign at least 40 cm by 30 cm wide, with the following text: “The consumer has the right to check the weight of the pieces of bread that he wants to buy”, “The consumer can request and use official complaint sheets, claims and complaints” that this institution has at its disposal. Establishments must have a balance in the eyes of the public if we want to check the weight. It is strictly prohibited to sell bread from an assembly line in urban areas where there is no sales office. To establish an authorized sale, parts must be completed, each of which is fully covered. In addition, the sale of breadcrumbs without packaging is prohibited. . Accreditation of direct sale of agri-food products.

Instruction card No. 1.

Cooking: "Siberian Borscht" preparing broth, boiling beans, cutting vegetables, sautéing, adding vegetables, bringing to taste, preparing meatballs, rules for serving dishes, cleaning workplaces.

Raw materials: Meat, potatoes, cabbage, beets, onions, beans, garlic, cooking oil, salt, sugar, vinegar, tomato puree, herbs, sour cream.

Selling proximity. Direct sale: made directly by producers or groups of agricultural producers. Short sale: carried out by producers or groups of agricultural producers with the intervention of an intermediary. Field of activity - direct sale or short sale of own production and products of own development. They will be excluded.

Create a voluntary accreditation system for people who want to commit intimacy. Reduce the process of transfer, intermediation and sale and reduce the cost for the benefit of producers and consumers. Encourage increased value addition of agri-food products and diversification of income sources for farm viability.

• Products collected from the natural environment.
• Own products for self-consumption.
• Meat from animals that have not been killed in approved slaughterhouses.
• Those products for which specific rules are defined.
• Contribute to the consolidation of rural tourism and restoration.

Producers' responsibility.

Tools, inventory : utensils for cooking borscht, a spoon, a slotted spoon, spatulas, boards, chef's knives, spoons, a ladle, utensils for serving the dish.

Equipment : electric stove, dial scales, production tables.

Operation No. 2

Making the broth

The meat is washed, filled with water, and meat and bone broth is boiled. Straining the broth.

Compliance with relevant standards at all stages of production, processing, packaging, transportation and sale of its products. Identify the institutions to which they supplied agricultural products: Be the owner of the farm whose data they appear in the Integrated Data System of Agricultural Operations of Catalonia. Report joining the proximity sales accreditation system through the Common Agricultural Declaration. Comply with the requirements established in the regulations governing the production and processing of agri-food products, which are applicable in each case.

• The safety of the products they manufacture or produce.
• Create, implement and maintain self-control systems.

Joining the proximity selling accreditation system.

Operation No. 3

Preparing vegetables

The beets are cut into slices, placed in a bowl, poured with broth, fat, tomato puree, vinegar, sugar are added, covered with a lid and simmered for 30-40 minutes.

Cabbage - cut into pieces; potatoes - cubes.

Sauté carrots and onions into slices.

Operation No. 4

Cooking borscht

In the case of direct sales, the accreditation and logo must be displayed in a visible and preferred location. In case of short sale, products must be identified before being sold with the logo. The sale of the course must include the reproduction of the accreditation and logo in all pre-documented information and on the Internet.

The accreditation has an indefinite validity period, provided that the conditions necessary to obtain it and the obligations required in this Decree are fulfilled and its data are included in the database. Birds are a whole world that can be found in our centers: from white chicken to poultry, passing through local products such as Lumagorri or Asturian pita pinta, Guinea chicken, suckling pigs, partridges, etc.

Ready strained boiling broth, add cabbage cut into pieces, bring to a boil, add diced potatoes, and, after cooking for about 10 minutes, cut the remaining vegetables into slices,cook for 10-15 minutes, add sautéed vegetables, stewed beets, bring to a boil, add cooked beans and cook until tender. 10 - 15 minutes before the end of cooking, add salt and spices. Garlic, crushed with salt, is added to the finished borscht.

For poultry lovers, the breast is the best part: lean, juicy, boneless, lightly seasoned and very tender. From quail to duck or turkey, the breast of a farmed or free-range bird of any size is a delicacy for lovers of good food in a variety of varieties.

An animal that can use any part for the menu is economical, healthy and in demand. Chicken is the star of your menu. Strong flavor and firmer texture. Ideal for recipes with sauces or macerated. The plate was much needed for its great intensity.

Operation No. 5

Cooking meatballs

Beef meat is cut into pieces, passed through a meat grinder 2-3 times, combined with raw eggs, raw finely chopped onions, water, ground pepper, and salt are added. The mass is mixed well and balls weighing 7-10 g are formed from it, then simmered in the broth until cooked.

Rabbit meat is prized throughout our geography, offering a wide variety of typical dishes made in Spain. From Valencian paellas to armrests in Madrid. It has excellent aroma, low fat content and low cost. Valued since the Greco-Roman era, poultry was considered a delicacy for everyone.

Duck products are a treat for the most discerning palates. Synonymous with distinction in all gastronomic cultures due to its strong flavor and the soft textures of its meat and liver. One of the reasons poultry breast is so popular is that it is an extremely lean meat, with an average fat content of 2 or 2.5 percent. However, cooking requires great sensitivity on the part of the cooks: as with other lean meats, the poultry breast must be cooked very thoroughly, that is, not much or little time, because if not the meat will remain dry and hard .

Operation No. 5

Submission rules :

Place 2-4 meatballs in a warmed deep plate, pour in 500 grams of borscht, add sour cream, sprinkle with herbs on top.

Supply temperature +75°C.

Operation No. 6

Quality requirements:

Consistency of vegetables - soft, undigested.

Quail: small bird, big fun

Its flesh has a slight nutty flavor and is a bit like deer. Quail breast has a biological characteristic that makes it very attractive to chefs and food lovers: of all poultry, quail birds are the ones that have a higher proportion of breast meat in relation to their body weight, approximately 40 percent.

Duck: Crispy on the outside, juicy on the inside

By the way, quails are the only migratory birds of all game birds: in the fall they migrate from Europe to North Africa; their Japanese counterparts spend the winter in southern China. Typically the meat is fried completely with the skin on; If you moisten the duck with honey, you get an especially firm and delicious rind.

Borsch color – raspberry red.

Taste – sweet and sour, with the smell and taste of garlic, without the taste of raw beets.

Operation No. 7

Cleaning workplaces

Instruction card No. 2.

Cooking: “Bitlets, chopped from poultry meat, stuffed with champignons.”

Exercises: organizing the workplace, preparing semi-finished meat products, boiling mushrooms, frying semi-finished products, preparing side dishes, vacation, cleaning the desktop.

Raw materials: Chicken meat, internal fat, potatoes, vegetable oil, salt, pepper, herbs, champignon mushrooms, onions, cooking fat, fresh vegetables for a complex side dish

Inventory: marked knives, cutting boards “MS” and “OS”, frying pan, utensils for serving dishes

Equipment: production table, electric stove, oven, meat grinder.

Exercise No. 1

Workplace organization

Prepare your workplace

1. cutting boards are placed in front of you

2. select dishes, equipment, tools, install scales.

3.food is placed on the left, and dishes, tools, and equipment are placed on the right.

Exercise No. 2

Food preparation

1. Cut chicken meat into pieces and pass through a meat grinder along with internal fat, combine the chopped meat with bread soaked in milk, add salt and pepper, mix

2. Sliced ​​mushrooms, onions, lightly sauté.

3.. The finished cutlet mass is portioned, shaped into a flat cake 1cm thick, minced mushroom is placed in the middle, the flat cake is combined, breaded in breadcrumbs, shaped into meatballs.

Exercise No. 3

Frying semi-finished meat products

1.. place the frying pan on the stove, pour in melted fat, heat to 150 - 180°C

2. Place the meatballs on a hot frying pan, fry them on both sides and bring them to readiness in the oven for 5 minutes.

Exercise No. 4

Preparing the side dish

Process the potatoes, cut into shapes, cook in salted water, drain the water. Tomatoes and cucumbers are processed, cut, peas are heated, and herbs are prepared.

Exercise No. 5

Submission rules

Quality requirements

Shelf life

Submission rules:

When leaving, place 2 meatballs on a plate, pour butter on top, add a complex side dish, and decorate with herbs. Supply temperature +65*.

Taste – moderately salty, with the taste of mushrooms.

Consistency – juicy, homogeneous.

Exercise No. 6

Cleaning the workplace

Any good housewife has more than one recipe for delicious homemade cutlets. The popularity of this dish is understandable - there are no hard-to-find products here, and the cutlets are prepared quite quickly, and they always turn out surprisingly appetizing and satisfying. Today we will replace the traditional minced pork/beef for this dish with lighter poultry meat and prepare simple, but surprisingly tasty chopped chicken breast cutlets with herbs. Try it too! Perhaps this particular recipe will become your “favorite”!

Ingredients:

• chicken breast - 500 g;
• onion - 1 pc.;
• garlic cloves (optional) - 1-2 pcs.;
• eggs - 2 pcs.;
• sour cream (or mayonnaise) - 4 tbsp. spoons;
• flour - 4 tbsp. spoons;
• dill - a small bunch;
• vegetable oil - 2-3 tbsp. spoons;
• salt, pepper - to taste.

1. Wash the chicken breast, remove excess moisture - dry it on paper towels/napkins, then remove the skin and bones. Cut the poultry fillet into small cubes and place in a deep container.
   
2. Sprinkle with salt, pepper, add raw eggs, sour cream (or mayonnaise). Purple or regular white onions, after removing the skins, cut into small cubes or chop using a blender, and then place in a container with chicken meat. If desired, add garlic cloves passed through a press for a rich aroma. Clean and dry dill, finely chopped, also add to the meat.
   
3. Mix the meat mass, and then add flour so that the cutlets hold their shape and do not spread during frying (you can replace the flour dosage with 2 tablespoons of starch). Mix the chicken meat again and leave it like this for 20-30 minutes.
   
4. After the specified time, scoop up the chicken mixture with a tablespoon and place it in the form of cutlets on the hot, oiled surface of the frying pan.
   
5. Fry the pieces over medium heat for about 3-5 minutes on each side. Next, reduce the heat and, covering the pan with a lid, bring the chicken meat to full readiness within 10-15 minutes.
   
6. Chopped chicken breast cutlets are a hearty and tasty main dish, served with any side dish, sliced ​​vegetables or pickles, as well as herbs. And such cutlets are perfect for making