During the Soviet Union, poultry was served in the capital style in almost all restaurants. There was even a technological map for cooks with all the necessary ingredients, their quantity and weight of the finished dish. Of course, we will not cook according to it, but simply as close as possible.
Then the poultry in the capital style was often served with mashed potatoes, less often with French fries and always with slices of fresh vegetables in summer or with pickles in winter. The chicken prepared according to this recipe turns out to be very juicy and soft, and the pieces of bread are crispy, ideally complementing the dish.
Ingredients:
- Chicken fillet - 200 g
- White bread - 40 g
- Salt to taste
- Ch.m. pepper - taste
- Chicken egg - 1 pc.
- Lean oil - 2 tablespoons
Prepare all the necessary foods according to the list. Wash the chicken fillet under running water, pat dry with paper towels.
Place the meat on a cutting board. Cover with cling film and beat gently, being careful not to rip it with the teeth of a kitchen hammer. Season with salt and pepper to taste.
Cut the crust off the stale bread. Cut the pulp into thin strips, put it in one row on a flat, comfortable surface.
Beat the egg in a deep bowl with a whisk or fork, add a little salt and pepper. Thoroughly roll the fillet in it.
Place the chicken on a layer of bread, press down a little so that more slices cling.
Heat some lean, unscented refined oil in a frying pan, add the chicken chop. Turn the fire down immediately, otherwise the bread will burn quickly and the chicken will remain raw.
When the bread is browned well, brush the top of the fillet with an egg using a silicone brush. Then lay out the bread slices. Flip the chop to the other side and grill until golden brown.
Do not pour too much butter, the bread will immediately absorb it and make the finished dish too greasy.
Then the chop can be continued to cook over low heat in a pan, but it is easier to send it for 10 minutes in an oven preheated to 200 degrees without convection.
Immediately after cooking, serve the poultry in the capital style with fresh lettuce, vegetables and your favorite garnish.
Author: Tatiana Chudovskaya
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