For preparation Fire chops from the PRL You will need:
- ½ teaspoon of pepper,
- ½ teaspoon salt,
- 1 Parisian roll,
- 1 egg,
- 125 ml of milk,
- 4 tablespoons of clarified butter,
- 500 g of chicken breast fillet,
- parsley.
If you don’t have a Parisian roll, it can replace it kaiser (for soaking) and breadcrumbs for coating. You can also use lard or oil Instead of clarified butter, but butter fire chops taste the best.
Also check:
Wash the chicken breast thoroughly, dry it and cut all the cartilage or fishing line. Then Finely chop the meat With a knife or pass them through the machine, using the largest stitches. Take a piece of Parisian roll, more or less the size of one kaiser, put in a bowl and pour half a glass of milk. Leave the roll until it absorbs the milk completely. Then squeeze the roll with excess liquid firmly and add it to a bowl with ground chicken. Put a handful of chopped parsley. Stuck the egg. Season with a pinch with salt and pepper.
Mix all ingredients with your hand. Do it even 5 minutes to make the mass uniform. If it seems too loose, add a little breadcrumbs. Then Cut around 1/3 of the Parisian roll in Kromki. Take out the soft center and chop it as thinly as possible. Cut the skin into thin strips, and then chop finely. Set the pan to medium, completely without fat. Put the chopped roll into the pan and roast, stirring often, about 10 minutes until it is browned. Then Transfer the toasts to a wider bowl.
Also check:
When they cool down, crush them into even smaller pieces. In this way you will receive homemade breadcrumbs with an uneven structure. Now take a spoon of mass portionsmore or less the size of the mandarin, throw them into a bowl with a roll, coat, form in an oval shape and cover with a roll again. Put the finished cutlets on a plate.
Heat a pan with a thick bottom. Then throw 2 tablespoons of clarified butter. Fry the cutlets on medium heat, a few minutes on each side. Turn over when they browned nicely. If they fry too much, reduce the burner power. When they blush, turn up a little. After each batch, complete the pan with a little butter, because the roll absorbs fat. Ready!
