Shouldn't I get a separate tag "Soviet cuisine", huh? I know, I know that most of the dishes of this era are described in the famous Stalinist "Cookery", in an abridged version of the "Book of delicious and healthy food”, But still, there were also dishes invented, so to speak, after 1955. The same - where are they described? Yes, and the hero of today's post was at one time very common in the Soviet public catering, in many restaurants he often had the position of a "dish on duty", and you know this "responsible post".

I met our hero in the time now called the "mid-eighties", having invited the girl to the "coolest" restaurant in Nikolaev, namely "Neptune". What kind of menu knowledge can a 17-year-old guy from the provinces have? Yes, no. However, I really wanted to throw dust in my eyes, because I made the choice based on the pathos of the name.

Champagne, two hundred grams of cognac, two spring salad, and two ministerial schnitzels!

Only collectible champagne remained, 12-70 bottles - the waitress warned.

Sure, not a problem! Today the fleet is resting (I am wearing the uniform of a nautical school cadet and this makes me burst, but keep the style).

Oh yes! For the lady - fruit!

My tongue itched to add "And flowers." But from the stories of my comrades, I knew how much bouquets cost in restaurants, so my tongue was bitten in time.

This is how I learned that there is such a work of culinary art as ministerial schnitzel. Subsequently, I met him more than once under this name and as a "capital-style schnitzel." Sometimes it was breaded in small pieces of bread, sometimes in breadcrumbs, and sometimes it was simply rolled in flour. Butter from the inside eventually disappeared somewhere, leaving no memories of itself, but the smell of rancid appeared vegetable oil... Often it was chicken breast, but even more often, it was incomprehensible chicken meat, possibly from a thigh, or even made up of several scraps of a well-beaten drumstick. However, this was already in the 90s - the era of Bush's legs and a total shortage of good food.

However, let's not talk about the sad things, but we will cook the schnitzel as it deserves it.

We need:

1. Chicken breasts 2 pcs.

2. Butter 20 gr.

3. Sliced ​​loaf 200 gr.

4. Eggs 2 pcs.

5. Salt, ground black pepper.

Everything else in the photo is for a side dish that is not directly related to the main dish.

We beat off the chicken breast with a hammer, turning it into a rather thin layer of meat. Many culinary experts recommend doing this by wrapping the fillet in cling film... But this is only in order not to litter the chicken around with fibers. Provided that you are not preparing 200 schnitzels "for Malanyin's wedding" and do not beat on the breast with all the foolishness, these subtleties can simply be neglected.

Salt and pepper the broken layer

Put a 10 gram piece of fresh butter in the middle

We wrap the meat layer with an "envelope"

Cut the bread into thin noodles (you can pre-freeze it in the freezer, so it will be easier to cut). Beat eggs in separate container while preparing the lezion. Dip the schnitzel into the lezion. Roll in sliced ​​bread on all sides.

Fry the schnitzel in a skillet with butter. Serve to the table, accompanied by a "complex side dish" - mashed potatoes, thinly sliced ​​cucumbers and radishes, certainly, as a sign of good Soviet style, green peas.

Compare the result with the document:

Technical and technological map No. 125320
Schnitzel in the capital

Recipe

Name of raw materials and products	Bookmark rate for 1 port.
	Unit measurements	The weight gross	The weight net
Chicken breast (fillet) s / m
Wheat bread
Chicken egg
Butter
Semi-finished product weight, g			148
Output ready meal, G			130 /10

Technological process

The peeled chicken fillet is slightly beaten, moistened in eggs, breaded in white bread, cut into strips and fried for 12-15 minutes.

Requirements for registration, implementation and storage

Fillets are prepared as needed and sold in portioned dishes immediately after cooking, put butter on the fillets.

Quality and safety indicators

Organoleptic characteristics of the dish Schnitzel in the capital must meet the following requirements:

Appearance	The meat is evenly fried, the color is golden even. The indicator of meat readiness is the release of colorless juice on the cut.
Colour	The crusts are golden, the color of the meat on the cut is white or grayish.
Consistency	The crust is soft, the pulp is juicy, the meat does not disintegrate, it retains its shape.
Taste and smell	Baked, fried meat with a scent of spices. Moderately spicy, salty. No defamatory signs.

Happened?

Oh yes! The indicator of meat readiness is the release of colorless juice on the cut.

That's it!

Wash your hands before eating!

Dancing from the stove to the computer !!!

Chicken meat without skin, removed from pitted thighs, or chicken breast fillet without breast and wing bones. Cut into portions, then flatten, beating the meat with a hammer.

Season with salt and pepper to taste, moisten in pre-beaten eggs, breaded in straws cut from stale white bread... To prepare the breading, cut a part of the white loaf into thin strips about a centimeter thick and air dry. I will tell you a culinary secret. To make the breading of sliced ​​bread thin, the bread must be frozen in the freezer. Very thin slicing without crumbs !!! Bread from the sides, dipping first in ice cream and then in bread.

Schnitzel can also be breaded in white breading White breading - stale wheat bread, without crusts, chopped by rubbing through a sieve with large cells. For the preparation of specialties, they also use coconut flakes, chopped almonds, cornflakes... To make the breading stick better, the product is moistened in an egg-milk mixture - llezone (the word is borrowed from French and means "bond").

To prepare the lez-zone, the eggs are mixed with water or milk, salt and mixed well. The most common methods are plain or plain breading and double or double breading.

Fry for 12-15 minutes in a hot skillet with oil at 160 ° C on both sides until golden brown. Cut the remaining piece of loaf without crusts into slices in the shape of a schnitzel and quickly fry in hot oil on both sides so that the butter does not have time to be absorbed into the bread. When serving, place the crouton (toasted bread) on a flat dish, then place the schnitzel on top of it, garnish with heated fruit and butter. Serve French fries or mashed potatoes as a side dish, fresh vegetables, canned corn or green peas heated in oil. Garnish with sprigs of herbs and sliced ​​cucumber. Serve hot.

Schnitzel in plain white breading.

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1.1 Technical - technological card cooking
Schnitzel "in the capital"
Recipe No. 1
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the signature dish Schnitzel in the capital
Raw material requirements
Food raw materials, food products and semi-finished products used to prepare Schnitzel in the capital must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc. .)
The processing of all products used must be carried out in strict accordance with the established sanitary norms and rules.
At primary processing meat is thawed at a temperature from 0 to + 6 ° С in a refrigerator during the day. Defrosting meat in microwave ovens is allowed according to the modes specified in their passports. It is not allowed to defrost meat in water or near the stove. Re-freezing of defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.

Recipe
Schnitzel recipe "in the capital" with a side dish "

Name of raw material products Norm of products per serving Number of servings
Gross Net 10 50 100
Chicken breast fillet / (s / m) 113 98 980 4900 9800
Wheat bread 37 33 330 1650 3300
Chicken egg 20 20 200 1000 2000
Butter 10 10 100 500 1000
Weight of p / f 148 1480 7400 14800
Side dish (complex) 150 1500 7500 15000
French fries 266 200 2000 10000 20000
Tomatoes (fresh) 20 20 200 1000 2000
Cucumbers (fresh) 20 20 200 1000 2000
Peas (green) 10 10 100 500 1000
Outlet with garnish 280/10
Cooking technology:
Schnitzel in the capital.
The humerus is cut off from a large fillet, the fillet is cleaned and opened. Then they slightly beat off, cut the tendons in 2-3 places, put a small fillet on it and close it with the edges of a large fillet, giving it an oval shape. Moistened in a lezon, breaded in stale bread crumbs wheat bread without crusts, cut into strips. Prepared p / f is fried immediately before serving. To do this, put it in a frying pan preheated with oil, fried until it forms crispy crust, then fry for 3-5 minutes in an oven. On vacation for portioned dish whether a plate is laid with a complex side dish of 3-4 types of vegetables: potatoes, deep-fried in strips, green peas, next to a crouton, on it is a schnitzel. Canned fruits, warmed in syrup, are placed on the schnitzel, and at the time of serving, chilled butter in the form of a flower.
Requirements for registration, implementation and storage
Fillets are prepared as needed and sold in portioned dishes immediately after cooking, put butter on the fillets.
According to SanPiN 2.3.6.1079-01, the permissible shelf life of Schnitzel in the capital's way before implementation is 2-3 hours at a storage temperature of at least 65 ° C.
The shelf life of the Schnitzel dish in the capital according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature of + 2 ° С to + 6 ° С.
Quality and safety indicators
The organoleptic characteristics of the Schnitzel dish in the capital must meet the following requirements:
Appearance Color Consistency Taste and smell

The meat is evenly fried, the color is golden even. The indicator of meat readiness is the release of colorless juice on the cut. The crusts are golden, the color of the meat on the cut is white or grayish.
The crust is soft, the pulp is juicy, the meat does not disintegrate, it retains its shape. Baked, roasted meat with a spice aroma. Moderately spicy, salty. No defamatory signs.

The microbiological indicators of the Schnitzel dish in the capital must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.
The nutritional value
The nutritional value of the Schnitzel dish in the capital per 100 g of the product and the yield of 130 g are:
Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 12.44 6.79 9.51 148.91
130 g 16.17 8.83 12.37 193.61

Chicken schnitzel in the capital rich in vitamins and minerals such as: vitamin B1 - 20.9%, vitamin B2 - 18.4%, choline - 19.2%, vitamin B5 - 20.2%, vitamin B6 - 16.1%, vitamin B12 - 16.6%, vitamin PP - 26.7%, potassium - 13.8%, phosphorus - 22.3%, iron - 12.5%, cobalt - 25%, manganese - 12.3%, copper - 11, 7%, selenium - 34.7%, zinc - 11.5%

Why is chicken schnitzel useful in the capital

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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