How to prepare bits chopped from poultry stuffed with champignons

You’ll need
    • chicken sirloin
  • bags

  • stuffed with champignons
  • 300g chicken fillet
  • 250g champignons
  • 1 head white onion
  • 40g grated parmesan
  • 1 egg
  • 1 pinch oregano
  • olive oil
  • salt and pepper to taste
  • For breading
  • 1 egg
  • 100 g breadcrumbs
  • oil for roasting
  • Beads from boiled poultry meat
  • 400 g boiled meat (chicken, turkey)
  • 1 piece of black white bread
  • 2-3 chicken eggs
  • 1 tbsp grated parmesan
  • 50 g parsley
  • 50 ml milk or 22%
  • cream

  • flour
  • breadcrumbs
  • for 1/4 tsp paprika and ground nutmeg
  • salt
  • pepper
  • olive and butter for frying
Instructions
1

Chicken fillets stuffed with

Champignons rinse under running water and discuss. Cut the hats and cut them across slices, cut the legs with circles. Take a wide knife, known as a chef’s knife, and crumble the mushrooms with a small cube. Brush and also slice the onion.

2

Heat the pan and put the mushrooms on it. Fry them, stirring, until all the liquid has evaporated. Pour the vegetable oil and add the mushrooms. Lull the heating to small, cover with a lid and simmer for 10 minutes, stirring periodically. Turn off the mushrooms with the onions and let them cool.

3

Try Italian technology of cooking cutlet mince. Take the chicken fillet, lightly bleat it, sprinkle with pepper and salt and roast in vegetable oil for 1.5-2 minutes on each side. Allow to cool. Slice into small pieces and put in the bowl of a food processor. In there, smash the egg, add cheese and spices and sweep everything in minced meat.

4

Whisk the remaining egg a little. Put the breadcrumbs on a plate. Heat the oil in a frying pan and set medium heating underneath. Take some minced meat in your hand, put the mushroom filling in the center and mold a round cutlet – bitoc. Dip it first in a beaten egg and then into breadcrumbs. Put on a frying pan. Pull the bits until you run out of minced meat. Roast in hot oil until crisp crust. Serve hot on a pillow of salad leaves.

5

Tanks of boiled poultry meat

This recipe is good in that it can use meat left over from broth or from baked poultry, because notwithstanding the name, and pieces of fried chicken or turkey will fit.

6

Cook the mushroom filling just as described in the previous recipe. Soak the bread in milk or cream. Cut the meat into pieces. Grind the parsley. Put chopped meat, parsley in the bowl of a food processor or blender, anneel the unsoaked bread and add it to the bird, put the spices and grind everything into the mince. Pour over the mushroom filling, rub them in flour, dip in the beaten egg and pack in the breadcrumbs. Roast for 4-5 minutes over medium heat in a mixture of creamy and vegetable oils.

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