Chicken pieces in batter recipe. Based on starch

Since you are reading these lines, it means that you have no idea what to cook from chicken. After all, your family faints when they hear that you are cooking something from a bird. On-to-e-lo! And they can be understood. Fried, steamed, boiled, stewed - they don’t want it in any form. Cook them fried chicken. And in what!

Having tried at least once, they will forget about beef and other types of meat. Especially if you experiment with ingredients every time. For example, like this time. After all, I moved away from the traditional batter recipe for chicken. And this changed not only the taste of the meat, but also its appearance. The pieces were so appetizing and flavorful!

Cooking time: it took 10 minutes for batter, 7-8 minutes for frying in a pan, and 15-20 minutes for experimental deep-frying

Complexity: average, you have to work hard, but it's worth it!

Ingredients:

vegetable oil for frying

For batter:

starch - 2-3 tbsp.

spices - 1 tsp

Cooking

Of course, meat is sacred. It must be processed properly. That is, remove the bones, peel and cut into the desired format. I had the pieces ready. Therefore, I, having slightly sprinkled them with lemon juice, took up the batter. And the first ingredient was an egg. I drove it right into the place where I will continue to cook the batter. Whisked with a whisk.

Then I measured out the approximate amount of spices. Everyone has their own. Why? Because everyone knows how much and what he can. I had spices with salt. Very convenient, by the way.

Next, soy sauce. I wrote in the ingredients one teaspoon, and you can pour a couple if the body allows. I poured the sauce into the beaten egg and immediately beat further.

The last of the dry ingredients I had was pepper, more precisely, a mixture of peppers. I also measured and immediately sent to the bowl.

It remains to beat everything again, mixing the ingredients together. As soon as you see that everything is mixed, pour in the starch. Do not worry! It will be very tasty. But don't sleep all at once. Little by little, and immediately mix with a whisk.

It is necessary that the mass is neither liquid nor thick. Here is one in which pieces of chicken thigh are already basking.

Next, I decided to experiment and deep-fried. It took a long time…

The battered chicken is juicier than normal fried chicken, due to the fact that the batter does not allow the juices to come out.

Ingredients for fried chicken:

chicken fillet (chicken breast is best),
spices - a mixture of prets, dried celery root,
salt,
egg,
flour,
vegetable oil.

:

To start, you need to prepare the chicken fillet: cut it - who likes it finely, who likes it coarsely, season it with spices, not only the listed mixture of peppers and celery root will do, you can use any of your favorite spices for chicken. Slightly salt the fillet, sprinkle with vegetable oil and let stand for at least half an hour, covering with foil or foil.

We prepare the batter for the chicken: beat the egg, add a little salt, add about 1 tablespoon of flour, a pinch of salt to 1 egg, mix everything well. The batter should be about the thickness of sour cream in consistency. This is a classic batter recipe, when you add cream, mustard or pepper to it, you get different flavor options.

Dip the chicken pieces in the batter. Sometimes they simply dip chicken pieces first in a beaten egg, then in flour. You can also dip it in ground fried crackers, it will be nice to crunch, you can even without batter - in an egg, and then in crackers.

and spread on a well-heated pre-heated pan with vegetable oil. It is advisable to take a thick-walled, cast-iron frying pan, do not cover with a lid, maximum - with a splash divider.

When the chicken fillet turns white, turn the pieces over. The chicken in batter is ready, put it on lettuce leaves or supplement it with a vegetable side dish.

Another delicious batter for chicken - an egg, heavy cream, flour, a little vegetable oil, mustard and salt to taste, mix until the consistency of thick sour cream. Leave the fillet right in the batter to marinate for half an hour or an hour and you can fry.

And batter for mayonnaise lovers - add grated cheese, garlic and flour to mayonnaise until the desired consistency, the batter is ready.

Beer batter - one egg, 3 tablespoons of flour, seasonings for chicken and beer - until the consistency of sour cream.

Finely chopped greens can be added to any batter. And so delicious!

Battered Chicken Fillet - General Cooking Principles

Basically, wheat flour is used for batter. But there are recipes with starch, oatmeal or oatmeal, with breadcrumbs. Sometimes several different ingredients are mixed, which gives the dough an unusual taste.

What else is added:

Milk;

Sour cream or mayonnaise.

Sometimes batter is prepared with beer or mineral water. There are recipes with the addition of spices, herbs, cheese.

The fillet for frying is cut into slices, plates or straws. Sometimes he is beaten off. But always rubbed with spices or at least salted. Sometimes pickled with different sauces. Prepared fillet pieces are dipped into the dough and fried. Usually in a frying pan. Oil is used vegetable or a mixture of fats.

Chicken fillet in sour cream batter

The recipe for the simplest and very quick chicken fillet in batter, for which you need sour cream. Fatness doesn't matter. The dish is ready for about half an hour.

Ingredients

Fillet 0.5 kg;

Spices;

4 spoons of sour cream;

5 tablespoons of flour;

Parsley or dill.

Cooking

1. Take the chicken fillet and cut into slices of half a centimeter. Their size can be any. Beat lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.

2. Whisk two eggs and sour cream with a whisk. Add half a teaspoon of salt and recipe flour. We stir.

3. Dip the fillet in the resulting batter and fry in oil. We make the fire medium. Grill chicken on each side for about 5 minutes.

4. Done! Serve with side dishes, vegetables, sauces or simply with bread.

Chicken fillet in batter in a pan with cheese

The recipe for chicken cheese fillet in batter, which turns out to be very ruddy and crispy. For the dough you need hard cheese. The variety and fat content do not play a special role. Also, mayonnaise goes into the dough, which, if necessary, is replaced with sour cream.

Ingredients

0.5 kg of chicken;

0.1 kg of cheese;

Any spices;

2 spoons of mayonnaise;

Flour 2-3 tablespoons.

Cooking

1. As usual, cut the washed and dried breasts into thin slices. You can beat off a little. Rub with spices and let them lie down while the dough is preparing.

2. Beat the eggs with a pinch of salt. Add mayonnaise to them, and then flour. Mix well.

3. We rub hard cheese with small chips and put it in the prepared batter. We stir.

4. Put the pan to heat up. We add oil. The layer should be at least 5 millimeters so that the chicken does not swim, but does not burn.

5. Dip the beaten fillet into the cheese batter and fry in the usual way. After turning the chicken on the second side, cover the pan and let the fillet steam inside.

Chicken fillet in batter "Straws" with sesame seeds

The recipe for a very interesting sesame chicken fillet in batter in a pan. Roasted seeds give it an unusual, but very pleasant taste. Another feature of this recipe is slicing the chicken. The fillet is fried in strips and it turns out a lot.

Ingredients

0.3 kg fillet;

100 ml of milk;

Spices;

1 spoon of sesame;

Cooking

1. We cut the chicken first into layers, and then across. You will get long straws. Their thickness should not exceed half a centimeter. Otherwise, the fillet will fry longer.

2. Sprinkle the chicken with seasonings, let it lie down for about ten minutes while the dough is being prepared.

3. For batter, shake the eggs with milk, add salt and flour. We stir. We pour flour "by eye". The dough should turn out average, as for pancakes.

4. Pour sesame seeds into the dough and stir.

5. Warm up the oil. Pour it into the pan in a thick layer of about a centimeter. The straw does not need to be covered with a lid and it will be deep-fried.

6. We prick a piece of fillet on a fork, dip it in the dough and put it in a pan. This must be done very quickly.

7. As soon as the dough is browned on one side, turn the pieces over and fry on the second side. We take out on napkins to remove excess fat.

Chicken fillet in batter in a pan (on starch)

Starch batter differs from flour options in taste and has its fans. Can be mixed with half a serving of flour. Starch is used potato, but can also be taken from corn.

Ingredients

120 grams of starch;

0.4 kg fillet;

100 ml of water;

Oil and seasonings.

Cooking

1. Immediately marinate the fillet. Before this, cut the pieces into the desired size and lightly beat off. You can simply marinate in spices or add a little soy sauce, sour cream, you can add a spoonful of mayonnaise. The chicken will be more tender with them.

2. Break the eggs into a bowl, beat well with a whisk. Add a teaspoon of oil and salt. Stir and then pour in water, and after it we pour starch. We introduce it in small portions and drive it in well so that no lumps form. For the same reason, we do not use warm water.

3. Dip the previously marinated fillet in starch batter.

4. Put the chicken in hot oil and fry until tender. If the fillet is cut coarsely, then you can cover it with a lid for two minutes.

Chicken fillet in batter on beer

Many housewives are familiar with beer batter, but not all. This dough is very airy and tasty. It is suitable for frying not only chicken, but also meat, fish. Beer can be taken light or dark, but it is important that it is not stale.

Ingredients

120 ml of beer;

0.5 kg fillet;

0.1 kg flour;

Spices;

Cooking

1. Cut and beat the chicken with a hammer. Any piece size. You can make plates or straws. Sprinkle with spices, you can add a chopped clove of garlic.

2. Beat the egg, add a little salt and add beer. Stir quickly and add flour. The dough is ready! No need to let it stand, we proceed immediately to frying until the gases have evaporated.

3. Dip the chicken in the dough, try to wrap it around the piece from all sides.

4. Put in hot oil in a pan, fry on both sides. After the chicken has been turned over, you can bring the product to readiness under the lid.

Spicy chicken fillet in batter in a frying pan

The recipe for a very fragrant and spicy dish that men will especially like. For this battered chicken fillet in a pan, you will need red ground pepper and soy sauce.

Ingredients

500 grams of fillet;

100 ml of milk;

20 ml soy sauce;

0.5 tsp ground pepper;

2 cloves of garlic;

150 grams of flour.

Cooking

1. We cut the chicken into pieces of any size, but not small ones. Sprinkle with half of the red pepper indicated in the recipe. Add soy sauce and mix well with your hands. Let the fillet lie down for now.

2. For batter, beat the egg with a pinch of salt and the rest of the pepper. More can be added to taste. Or add a little black pepper, which has its own aroma. Add milk with flour and mix well with a whisk. For porosity, add a small pinch of soda or the same amount of baking powder for dough.

3. Dip the pepper-marinated chicken in hot batter and fry in the usual way. Brown well on both sides.

Chicken fillet in batter with tomatoes

An amazing recipe for chicken fillet in batter in a pan, which is cooked with tomato. We choose a juicy, ripe, but dense tomato that can be easily cut into circles.

Ingredients

2 spoons of mayonnaise;

0.3 kg fillet;

80 grams of cheese;

1 tomato;

seasonings;

70 grams of flour.

Cooking

1. For this recipe, it is desirable to cut the fillet into large cakes, but thin. Then they need to be lightly beaten off and sprinkled with a small amount of spices.

2. For batter, beat mayonnaise and chicken egg, then add flour and salt a little. We stir.

3. Immediately you need to cut the tomato into thin circles, put it in a bowl. Grate cheese into another bowl. It is better to use hard cheese.

4. Pour a little and set to warm up.

5. Dip chicken cakes in batter and put in a pan. Fry on one side, then turn over and immediately put a circle of tomato on the fried side. If the area of ​​\u200b\u200bthe fillet allows, then two pieces can be placed. Quickly sprinkle with cheese and cover with a lid.

6. Cook the fillet under the lid for three minutes. During this time, the cheese will melt, the tomato will warm up, and the chicken will reach its final readiness.

Chicken fillet in batter in the oven

It turns out that you can cook chicken fillet in batter not only in a pan. In the oven, this dish turns out not so greasy and you don’t need to spend time idle at the stove. The batter is made from sour cream.

Ingredients

70 grams of sour cream;

Spices;

2 cloves of garlic;

A piece of cream oils;

400 grams of chicken;

Cooking

1. Cut the chicken coarsely, tap with a hammer, rub with chopped garlic, salt and pepper. You can use regular chicken seasonings.

2. Beat eggs with sour cream for batter, add salt and flour. The dough should be thick but sticky. If you put a spoon, then it will stand.

3. Pour oil on a baking sheet or lay a silicone mat.

4. We coat the chicken with the prepared dough, put it on a baking sheet. Level the batter layer on top with a spoon so that it is more even.

5. Put in the oven at 200 degrees and fry for about 25 minutes,

6. Take out, grease the top with a piece of butter and you're done!

Chicken fillet in batter - tips and tricks

Is there a batter left? Do not throw away under any circumstances! You can put it on the pan with a spoon and fry the pancakes. Or dip any other product and also fry. For example, crab sticks, leftover fish pieces, any meat and even liver. Delicious in batter, zucchini or eggplant are obtained.

In order for the chicken to fry well and not absorb oil, you need to put the product in hot oil. And by no means in large batches. Otherwise, the temperature of the fat in the pan will drop sharply, and the batter will begin to absorb the oil.

The batter will be fluffy and airy if you add a little baking soda to the dough. You can pour baking powder, but also in a small amount. You should not add rippers if the batter is on water with gas or on beer.

If you need to prepare a dense batter, then you can not knead the dough, but make a multilayer breading. The chicken is dipped into the egg, then into the flour, then again the egg and the flour. You can repeat more times, depending on the desired result. Such breading can be done not only with flour, but also with breadcrumbs.

The chicken will be tastier and more aromatic if you add a creamy piece to the vegetable oil for frying.

To make the crust golden and well fried, you can add a pinch of sugar to the batter. But it's important not to overdo it. Otherwise, the crust will fry much faster than the chicken will cook.

Chicken fillet in beer batter always turns out tender and juicy, despite the fact that in other recipes this meat is easy to overdry. Many people know how tasty the batter made with sparkling water is. Air bubbles are able to loosen the dough, and it becomes light and crispy. The batter cooked on beer turns out not only crispy, but also very fragrant. Especially if you add your favorite spices and fragrant lemon zest to it. Beer battered chicken is one of the most appetizing options for poultry, although not the healthiest (due to deep fat).

For this battered chicken recipe, it is best to use a fillet. Yes, this is quite an insidious meat, because it is easy to overdry. But the fillet cooked in beer will turn out tender and juicy. It will not spend very much time in the pan and will have time to cook without losing its juiciness.

There are different opinions about when to cook such a bird. Someone considers chicken in batter to be a festive dish, while someone is ready to forget about calories and enjoy it every day.

Cooking time: 20-25 minutes

Ingredients

• 1 chicken fillet
• 125ml very cold beer (sort doesn't matter)
• 60 grams of flour
• 1 egg
• zest of half a lemon
• salt, pepper - to taste
• vegetable oil for frying

Other than that, use your favorite spices to make the batter flavorful. I added dried tomatoes.

How to cook chicken in beer batter with spices

Cut the chicken fillet into thin strips - about a centimeter wide.

Salt and pepper the meat pieces.

To make chicken batter, combine egg, flour, beer, some salt and pepper, zest from half a lemon, and spices.

Beat the batter intensively so that not a single lump remains in it - then it will lie in an even layer.
Pour vegetable oil into a frying pan with a layer of 1 cm and put on fire.
Dip the chicken pieces in the batter and immediately send them to the pan.

The pieces will sizzle a lot.

Cook chicken until nicely browned on both sides.

Place the fried chicken on a plate lined with paper towels to remove excess oil.
Serve immediately while the batter is crispy. It is best to supplement food with mustard or ketchup.

How else can you cook chicken in batter?

It's all about batter, and batter recipes are quite diverse. They have one common base and different accents due to spices and seasonings.

Let's remember what a batter is for. Its purpose is quite simple: the juice from the chicken should not flow! The batter creates a crust that “plugs” the meat and “holds” all its fragrant relish inside. And this task is handled by a mixture of eggs, flour and liquid, salted and seasoned, in fact - liquid breading, batter. Batter is only three required elements, and what a variety of recipes!

Liquid component it can be water, carbonated mineral water, cream, fruit or vegetable juices, beer and wine, or a mixture of several ingredients.

Flour is also used differently- from whole grain wheat to oatmeal and corn. The latter (from which it turns out) is the heaviest, so it is better to “dilute” it with wheat. But the taste is excellent, vaguely reminiscent of hominy.

What is added to chicken batter as seasonings? Almost any spicy and spicy seasonings, sublimated onions and garlic, sesame seeds go to batter.

The more liquid in the batter, the tastier the chicken pieces will be. The liquid gives them a light and crisp texture. But there is a drawback: such a chicken turns out to be very high-calorie. Thick batter is heavy (especially one that is cooked completely without liquid).

Another secret is the use of cold batter. The colder it is, the tastier and more tender the meat.
And here is a tricky trick that I rarely use, because I don’t see too much difference, but still you can’t throw out the words from the song. So, so that the batter does not drain, try first lightly rolling the fillet pieces in breadcrumbs or flour breading, and then immediately dip into the semi-liquid mixture.

And do not forget that deep-frying requires a thick-walled dish in which you preheat the oil for frying the chicken. Be careful, it burns! And Bon Appetit.

Chicken in batter is prepared in many ways, and the result is always perfect. Wings, legs or fillets are tender, ruddy and fragrant. To prepare a dish, you just need to determine for yourself the best dough recipe that will help you create an excellent treat.

How to make batter for chicken?

The simplest batter for chicken is made from three basic ingredients - eggs, flour and milk and complemented with all kinds of spices. It is responsible for the juiciness of the meat, so during the cooking process you need to monitor its consistency, it should not be either very thick or liquid. To make the crust more crispy, the flour is partially replaced with starch.

Ingredients:

• egg - 1 pc.;
• flour - 4 tbsp. l.;
• milk - 100 ml;
• salt pepper;
• starch - 1 tbsp. l.

Cooking

1. Whisk the egg with milk.
2. Salt, add spices.
3. Mix flour with starch and gradually pour into the egg-milk mixture, kneading the dough, as if for pancakes.

Chicken breast in batter in a pan - recipe

The recipe for chicken breast in batter in a pan is very simple. The skin is removed from the breast and separated from the bone, and then the only thing left is to dip the chicken pieces in batter and fry until golden brown. A delicious dish will be ready in 20 minutes, given the preparation of the products. You can adjust the size of the meat slices yourself, the main thing is that they be no more than 1 cm thick.

Ingredients:

• fillet - 500 g;
• egg - 1 pc.;
• flour and starch - 2 tbsp. l.;
• milk - 100 ml;
• salt pepper;
• frying oil.

Cooking

1. Cut the fillet into pieces, salt.
2. Mix eggs with milk, flour and starch, season with salt and pepper.
3. Dip each piece in the batter and fry in oil until golden brown.

Chicken drumsticks in batter

Cooking chicken legs in batter is not much more difficult than a fillet. The meat can be pre-marinated for 20 minutes, smeared with salt and pepper. The batter in this case is prepared on the basis of ice water, it contributes to the formation of a truly crispy crust. Fry the meat over low heat so that the legs have time to fully cook.

Ingredients:

• shins - 6 pcs.;
• ice water - 200 ml;
• baking powder - 1 tsp;
• a mixture of flour and starch - 150 g;
• paprika - 1 tsp;
• salt pepper;
• frying oil.

Cooking

1. Marinate the legs with salt and pepper for 15-20 minutes.
2. Mix flour, starch, paprika, salt, pour ice water, stir so that there are no lumps.
3. Dip the legs in the dough.
4. Chicken in batter is fried in a frying pan in oil, over low heat until golden brown.

Chicken wings in batter in a pan

Chicken wings in batter are the perfect solution for a friendly get-together. They will be a great addition to beer if the dough is made a little hot and spicy. The extreme phalanx is cut off from the wings, it often burns during cooking and spoils the final taste of the treat. You can sprinkle the meat with breadcrumbs or oatmeal before frying, so you get a crispy crust.

Ingredients:

• wings - 8 pcs.;
• starch - 3 tbsp. l.;
• flour - 100 g;
• egg - 1 pc.;
• ice water - 100 ml;
• chili flakes - ½ tsp;
• salt, pepper, paprika;
• oat flakes for breading;
• frying oil.

Cooking

1. Salt and pepper the wings.
2. Make a batter from flour, eggs and water, season with salt, chili, paprika, stir.
3. Roll the wings in starch, dip in batter and bread in flakes.
4. Chicken in spicy batter is fried on both sides until golden brown.

Chicken fillet in batter in the oven

Chicken in batter in the oven is very tasty and more healthy. This method is good for those who follow the diet, excluding fatty foods from the diet. Replacing wheat flour with oatmeal will help make the dish less caloric. The pieces will cook very quickly, they turn out tender and soft with a golden crispy shell.

Ingredients:

• fillet - 700 g;
• egg - 1 pc.;
• sour cream - 2 tbsp. l.;
• oatmeal - 4 tbsp. l.;
• instant oatmeal;
• dried herbs, salt.

Cooking

1. Cut the fillet into pieces, 1 cm thick, salt.
2. Mix sour cream with egg, herbs and salt, add flour, stir.
3. Dip the pieces in batter, breaded in flakes.
4. Arrange the fillets on a baking sheet lined with parchment.
5. Chicken in flakes and batter is baked for 30 minutes at 180.

Chicken thighs in batter

Chicken thighs in batter, fried in a pan, perfectly complement the lunch meal. They can be served with any side dish, they always come out tasty, tender and very appetizing. In order for the meat to be completely fried, and the batter not to burn, it is fried over low heat. The dough can be made simple or experiment with the composition, adding spices.

Ingredients:

• hips - 4 pcs.;
• egg - 1 pc.;
• flour - 3 tbsp. l.;
• wheat flakes - 1 tbsp. l.;
• milk - 100 ml;
• salt, pepper, paprika, dry herbs;
• frying oil.

Cooking

1. Rinse thighs, dry, salt and pepper.
2. Mix flour, cereal, egg and milk, season with spices, mix well.
3. Dip the thighs in batter, fry over low heat until ruddy sides.

Chicken chops in batter with cheese

This batter for chicken chops differs from others by adding grated cheese to the base. During frying, it melts and fries, a very crispy crust is formed, and the pieces remain tender and juicy. You can also take plain hard cheese, but try making dough with Parmesan. It gives the batter an amazing taste and melts better than other varieties.

Ingredients:

• fillet - 2 pieces;
• egg - 3 pcs.;
• flour - 2 tbsp. l.;
• parmesan - 70 g;
• oil for frying;
• salt pepper.

Cooking

1. Mix flour with breadcrumbs, beat in eggs, salt.
2. Grate the cheese on a fine grater, add to the dough, mix.
3. Cut the fillet into slices, beat off a little under the film, salt and pepper.
4. Chicken chops are fried in batter in a pan on both sides, until golden brown.

Chicken fingers in batter

Chicken fingers are deep-fried, if you do not have a special device, use a saucepan or roaster with a thick bottom. The dish cooks very quickly, you need to constantly monitor the roast so that the pieces do not burn. Crispy chicken batter can be made from a basic recipe or added with interesting savory ingredients.

Ingredients:

• fillet - 500 g;
• flour - 2 tbsp. l.;
• breadcrumbs - 1 tbsp. l.;
• egg - 1 pc.;
• spicy mustard - 2 tsp;
• mayonnaise - 2 tbsp. l.;
• salt, pepper, dry herbs;
• frying oil.

Cooking

1. Cut the fillet into thin strips, salt.
2. Mix the egg with flour, breadcrumbs, mayonnaise and mustard, season with spices.
3. Transfer the meat to the dough, mix.
4. Heat the oil in a deep bowl.
5. Drop 4-5 strips into the oil and fry until golden brown.
6. Remove the pieces with a slotted spoon and place on a paper towel.

Chicken in sweet batter

Chicken fried in batter can be cooked in a very unusual way. This treat will appeal to lovers of sweet meat. The honey in the dough gives the treat a slight sweetness, and the cayenne pepper gives it a special piquancy. Do not overdo it with the latter, it should only balance the spicy taste of the batter. The dish is ideal as an appetizer for foamy, so feel free to cook a large portion.

Ingredients:

• fillet - 700 g;
• flour and starch - 70 g each;
• egg - 1 pc.;
• ice water - 150 ml;
• honey - 2 tbsp. l;
• cayenne pepper - ½ tsp;
• salt, paprika, dry herbs;
• frying oil.

Cooking

1. Cut the fillet not very large, salt.
2. Mix flour, starch, honey, egg and water, season with spices.
3. Dip each piece into the dough.
4. Chicken in batter is fried in an abundance of oil, until golden sides.

Chicken cutlets in batter

Often, housewives turn out dry cutlets, so you can not only bread them in breadcrumbs, but also use batter. It will help retain the juice and the products will come out especially tender. To make the cutlets even tastier, make the minced meat yourself by scrolling the fillet through a large meat grinder strainer, additionally adding lard. Chicken in batter in breadcrumbs will cook very quickly, cutlets will remain tasty the next day.

Ingredients:

• fillet - 500 g;
• lard - 200 g;
• onion - 1 pc.;
• dill greens - 20 g;
• garlic - 2 cloves;

• egg - 1 pc.;
• flour - 2 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• salt, pepper, seasonings;
• breading.

Cooking

1. Make minced meat from fillet and bacon, add finely chopped greens and mashed garlic, salt.
2. Mix egg, flour, mayonnaise, salt and spices.
3. Form cutlets, dip in batter, bread in breadcrumbs.
4. Fry until browned sides.