Chicken brizol: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Brizol, by the way, like a roast and a chop, is not a dish, but a brief description of the preparation. As you might guess from the name, the French came up with this way of cooking. "Brizol" in translation simply means "fried in an egg." Isn't it true that such a cooking technology is not new for you? How many times have we had to dip chops, schnitzel, fish or vegetables in a frying pan in a lightly beaten egg with s alt before laying them out. The French call this batter “lezon”. The egg shell protects the frying product from drying out, soaking in excess fat or falling into pieces. Many products can be dipped in ice cream: mushrooms, Brussels sprouts, meat, fish, cheese. But today we will look at how to cook chicken brizol.

Why do we need a season?

One might wonder what the batter is for. After all, chicken is already quite a tasty and tender type of meat. Why do we need this egg accompaniment? We explain: when we fry simple chops, especially on the grill, the meat dries out. If we add fat to the pan (using the fryer method), the excessthe oil will get inside the product, and the cutlet will be too heavy for the stomach. A s alted egg, when fried, creates a kind of shell that protects the tender chicken from excessive drying. As a result, the dish remains juicy. Of course, the egg slightly increases the calorie content. Chicken brizol has a nutritional value of 148 kcal against one hundred and fifteen ordinary "naked" chops. And if we diversify the batter with flour, cream or cheese, then we get all 183 calories per hundred grams of product. But it's okay to treat yourself to something delicious once a week.

General Cooking Basics

As the name implies, or rather, its translation, "breeze-ol" is something fried in an egg. And you can cook a lot of things this way. But since our topic is how to make chicken brizol, let's focus on this type of meat. It can be broken pieces (fillets, breasts) of a bird, but also ground minced meat. The latter method is considered by culinary experts to be the most authentic. Moreover, it is recommended not to use a meat grinder, but to finely chop the chicken with a knife. To make the dish look like a cutlet, a raw egg is added to it. Most often, brizoli after frying is brought to full readiness in the oven. They put various vegetables on them and sprinkle with cheese. And the classic recipe for brisols involves folding products into a tube, like pancakes. As you can see, the technology of frying eggs leaves room for imagination.

Chicken brizol: recipe for chops

Let's start with the easiest cooking method. Take five chicken breasts, cut each in half along the grain. Rinse and dry with a napkin. Finely beat each piece of meat. Now we make a lezon: s alt three eggs to taste and beat with a whisk. Not in lush foam, as for biscuit dough, but slightly, until the first bubbles. You can diversify the season by adding spices (at least ground black pepper) and herbs - basil or oregano. To prevent the batter from spreading over chicken chops, you can pour a little flour into it, literally a spoon. Now let's start frying. Heat sunflower oil in a frying pan. Dip the chops one at a time in the batter and place in the hot fat. We fry the chicken brizol for two minutes on each side, after which we move it to a baking sheet. Cut two large tomatoes into wide rings. Arrange nicely on top of the chicken chops. Sprinkle with 200 grams of grated cheese. We put a baking sheet with brizols in a preheated oven. We bake for a quarter of an hour at 200 ° C. Serve with mashed potatoes or boiled rice.

Brizoli steamed

Three hundred grams of chicken fillet are passed through a meat grinder. Add a raw egg, a spoonful of white breadcrumbs, s alt and various spices to the minced meat. Let's mix the mass. We form cakes, which we put on the moistened grate of a double boiler or a regular stewpan. Pour a little water into the bottom of the vessel so that its level does not reach the meat. Close the lid and bring to readiness. Roll up the steamed chicken brizol and put it on a dish. Pour in melted butter and sprinkle with chopped fresh herbs. Let's serve as a side dishboiled rice.

Chicken Brizol: Liver Recipe

Let's not get hung up on breasts and fillets. Let's try to make delicious brizoli from the liver of a bird. Soak the crumb of a white bun in milk. Grind six hundred grams of chicken liver through a meat grinder or in a blender. We'll do the same with the bow. We make stuffing. To do this, combine the onion, liver and slightly squeezed bun. Knead, pepper and s alt. As a batter, we will use eggs, flour and s alt. We heat vegetable oil in a frying pan. We form cakes from minced meat, dip them in batter and fry on both sides until a blush. This dish is perfect with mashed potatoes as a side dish.

Bird in an omelet

If you search culinary sites for chicken brizol, the photos will present you with something strikingly similar to ordinary spring rolls. By the way, this is one of the classic recipes for the dish. What is the difference between a brizol and a pancake? The fact is that the shell of the roll is not dough, but an omelet. Keeping in mind that scrambled eggs are delicious hot, let's leave its preparation for later. Now let's get to the stuffing. In 600 grams of minced chicken, add s alt, paprika, ground black pepper and dried basil to your own taste. Let's add a little, with a quarter of a glass, boiled water. Mix the mince well. In a separate bowl, combine 50 ml of mayonnaise, a generous pinch of chopped dill and three crushed garlic cloves. Now you can start baking the omelet. Mix three eggs and 50 milliliters of milk in a cup, s alt and pepper. Heat a small pan for pancakesoil, pour on it part of the omelette mass. Flip gently after 2-3 minutes. Usually 3-4 pancakes are obtained. We lay out the minced meat on them, put mayonnaise on top of it. Roll up like a shawarma. We spread the raw brizoli in a baking dish, previously lined with parchment paper. Sprinkle with grated cheese (it will take about 50 grams) and put it in the oven for forty minutes, heated to 200 C.

Lazy Breezoli

That's what it's called, but you'll have to work hard. We clean 200 g of champignons, fry in vegetable oil. Cut the pickled cucumber into strips, mix with two tablespoons of grated cheese. In the finished mushrooms, add a large spoonful of sour cream and half a small one - mustard, squeeze a clove of garlic. We mix both masses. This is the stuffing. Now let's make the pancakes. Crack two eggs into three large spoons of minced chicken. S alt, season with your favorite spices. Dilute a tablespoon of milk and a teaspoon of vegetable oil. Fry under the lid on one side. Turning over, we stand literally 1-2 minutes. And now attention: right in the pan we put the filling on the chicken brizol so that only one half of the circle is occupied. Cover with the free end and keep covered for about a minute. When serving, pour butter over the semicircles and sprinkle with a green onion.

Summer brizol

Dutch cheese (150 grams) cut into thin slices. We select several beautiful sprigs of parsley. Cut two tomatoes into round slices. To fry chicken brizol, we need a cup andflat plate. We put a pan for pancakes on the fire, add a little vegetable oil. Break an egg into a bowl. Shake lightly so that the protein and yolk are well mixed. Pour onto a flat plate. Throw in some chicken mince. Gently tilt the plate over the pan so that the contents do not smack, but gently slip into it. We fry on both sides. While the meat pancake is still hot, put cheese, parsley and a circle of tomato in it and roll it up.