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Kotlety Pozharskie
1/4 c milk, 2 lb chicken breasts, boned & skinned, 5 ea white bread slices, 1/4 lb unsalted butter, 3/4 ts salt, 1/2 ts white pepper, 2 c dried bread crumbs, 10 tb unsalted butter.
Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the pattiesfor approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Meal - Foods. Authentic Russian Cuisine. Russian Culinary

Chicken Kiev
Chicken breast - 4 pieces, salt - 0.25 teaspoon, breadcrumbs - 4 tablespoons, butter - 4 tablespoons, 4 eggsvegetable oil - 0.2 gal. (0.75 l) .
Shape butter into four rolls, 2-inch long. Make sure it doesn't melt. (You can freeze it while you are working on chicken.) Make verticals cuts in the middle of chicken breasts and unfold them. Carefully pound to 1/8-inch thickness, trying not to pierce them. Put butter on the edge of chicken breasts. Roll chicken breasts, making sure butter is sealed inside. Refrigerate while preparing egg mixture. Beat eggs in a dish wide enough for the cutlets; mix them with salt. Carefully roll each cutlet in egg mixture. Coat with breadcrumbs pressing firmly. Make sure the cutlets are completely coated with breadcrumbs. Repeat rolling in egg mixture and coating again with breadcrumbs. Refrigerate while heating vegetable oil. Boil vegetable oil in a skillet. Carefully place chicken cutlets in oil. Fry about 7-9 minutes, turning as necessary until golden brown. Gently remove cutlets from oil. Note - it's better to use chicken breast containing a bone at the edge. After Chicken Kiev is cooked, cover the bone with a papillote (nice curlpaper). While eating, make sure you hold Chicken Kiev by papillote, so that butter doesn't drip out. Servings: 2-4

Tsyplionok Tabaka
1 ea chicken, 2 tb melted butter, salt, garlic, pepper .
Take a clean chicken, make a cut longwise the stomach, unfold it and beat it to make carcass flat. Tuck in legs and press wings to the back. Season to taste from both sides. Heat the pan with melted butter, put the chicken on, cover and put the weight on. Cook on average heat for 15 minutes, then turn the chicken over and cook for other 15 minutes.Make the heat low and cook until done.

Holiday thin Porridge
1 ea chicken, 1 ea carrot, thinly grated, 1 ea onion, finely cut, 2 ea garlic cloves1 c buckwheat, 1/2 c sour cream, 1 c stock .
Cut the chicken into small pieces and fry in a large quantity of oil. Put the slices in a thick-bottomed deep pan and fried in butter carrot, onion and garlic. Put in well washed buckwheat, season to taste. Pour over sour cream, combined with stock. Put in the oven and stew on low heat for 3-4 hours.

Chicken ( national invention )
eng-7.jpg1 ea average drawn chicken, salt, pepper, spices to taste, mayonnaise.
Pour a full glass bottle of water. Take a chicken and cover it with all your favorite spices. Make the chicken sit on the neck of the bottle. Put the chicken into the oven. Don't forget to use a pan, as the fat will flow out. Cook it during a half an hour. Then cover it with mayonnaise if you want and cook other ten minutes. When it's ready, take the chicken off the bottle and put on the dish and cut into portion slices.

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