Home dishes (2026)

03/12/2021

Chicken fillet chops
(no beating)

Ingredients:
for 18 pcs:
2 chicken breasts
2 raw eggs
half a glass of dry semolina
half a glass of flour
1 tsp salt
a couple of pinches of freshly ground black pepper
3-4 sprigs of parsley or dill
vegetable oil for frying

Wash each fillet, remove fat and possible bone residues.
If there is a tenderloin in the breast, it must be separated from the large one and left as a separate bite. Look at how the fibers go along the breast, from one side to the other, and cut the meat at an angle, almost perpendicular to the direction of the fibers, into 1-1.5 cm slices. Focus on the photo. It is important not to mix up the side, otherwise you can cut along the grain.
I do not recommend cutting along the fibers, so the chops will not be tender. We spread the fillet pieces in one layer. Salt and pepper. We turn over to the other side. Salt and pepper. One sliced breast takes a little less than 0.5 tsp. salt.
At this stage, the meat can be slightly marinated by adding a spoonful of sour cream, a little ready-made mustard and your favorite spices.
Set aside the meat for 10 minutes.

If some of the breast pieces turned out in the form of strips, put them in the pan after breading, folded (as in the photo), and after frying they will take their normal shape, no one will guess that this is a strip. Chop the greens. Cooking the egg lice: Pour the
eggs into a deep plate, add chopped herbs and a couple of pinches of salt. Mix the ice cream well with a fork. We will bread chicken chops with a mixture of flour and semolina.
Combine and mix dry semolina and flour in equal proportions. We take out the breasts from the marinade and bread on both sides in manna flour breading. Let's dip in eggs. We spread in a frying pan well heated with vegetable oil.
Fry without a lid for 3 minutes over medium heat until golden brown on one side. Turn over and fry on the other side for another 3 minutes over medium heat. Serve warm.
Bon Appetit!

30/11/2021

Classic Chicken Salad (American Cuisine)

Ingredients:
For 6 servings:
2 boiled chicken breasts
100 g green olives
1/2 bell pepper
1 small apple
2 stalks of celery
1/2 purple onion
1/4 head of iceberg lettuce (120-130g)
Refueling:

100 g mayonnaise
1.5 tbsp lemon juice
0.5 tsp mustard
0.5 tsp light liquid honey
0.3 tsp salt
0.3 tsp freshly ground black pepper

Let's prepare a dressing.
squeeze 1.5 tbsp into mayonnaise. lemon juice.
Add 0.5 tsp. liquid honey of the acacia type.
Add 0.5 tsp. hot mustard.

Mix well.

Grind the chicken breasts into cubes of about 1x1 cm. Chop the onion.
Cut the olives into small bowls.

Grind sweet peppers into cubes.
Cut the apple into small pieces. Cut the celery stalks into cubes. Combine in one container:
chicken, celery, pepper, apple, olives and onion. Add mayonnaise dressing, salt (0.3 tsp salt), pepper (0.3 tsp pepper). Mix well. Cut the iceberg lettuce into pieces of about 1.5x1.5 cm. Add to the rest of the ingredients. Mix gently. Bon Appetit!

30/11/2021

Three-layer whole fillet meat casserole

Ingredients:
For 10 servings of 2 pieces:
2 kg chicken fillet
500g hard cheese
400g carrots
400g onion
150g mayonnaise
salt
freshly ground black pepper
vegetable oil for frying

Chop the onion into thin quarter-rings or finely as into a soup. Grate the carrots on a coarse grater. Pour 4-5 tbsp into the pan. vegetable oil. Fry the onions and carrots over medium heat until soft and slightly golden brown (15-20 minutes). Salting is not necessary.
If the pan is small, you can fry the onions and carrots separately.

Divide the carrot-onion sauté into 3 parts (for 3 layers). Grate cheese on a coarse grater. Divide the cheese into three parts so that 2 parts are the same and 1 is larger (for the last layer).
If the whole cheese is 500g, one bowl will have 200g, and the others will have 150g. Wash each fillet, remove the remaining fat and bones.
Cut into 3-4 pieces. Cover with foil. Beat off each piece well. The chicken chop should be thin and large. Salt (a couple of pinches), pepper (a pinch). At both sides. Divide the meat into three equal portions: for 3 layers. Turn on the oven at 180C.
Grease the prepared standard baking sheet with vegetable oil.
Lay out the meat from one part so that you get a layer with almost no gaps. Put one part of the sautéed onion and carrot on the meat. Sprinkle evenly with cheese from the first smaller portion. Cover with the second portion of the meat. Put the second part of the sauté sauce, sprinkle with the second part of the smaller part of the cheese. Add the meat to the third portion. Put the carrot and onion sauté and sprinkle with the largest portion of cheese. Spread 150 ml of mayonnaise evenly and spread gently with a spatula. Bake at 180 C for 50 minutes-1 hour. Make sure that the top does not burn. To do this, after 20-25 minutes from the start of baking, as soon as the top is browned, cover the casserole with a piece of foil or parchment and continue baking until tender.
Cut the hot casserole into portions. Serve hot or warm.
Bon Appetit!

29/11/2021

"Stozhki" with minced chicken
Ingredients:
For 6 cutlets:
500 g chicken breasts (2 medium breasts)
1 egg
2 slices of yesterday's white bread
0.5 cup water
Salt (1/2 tsp)
Freshly ground black pepper
1 tsp hot mustard
1 tsp vinegar 9%
1 tbsp vegetable oil
0.5 tbsp. flour for rolling
For the "fur coat":

2 medium raw potatoes
1 large onion
150 g hard cheese
100 g mayonnaise
2-3 tbsp vegetable oil for frying onions

Cooking minced meat for cutlets (you can cook it according to another favorite recipe):
Pour bread crumb with half a glass of water, soak for 5 minutes. The water should soak the bread well.

Prepare minced meat from chicken fillet using a meat grinder.

Combine minced meat with a soaked bun (drain excess water), add mustard, vinegar and 1 tbsp. vegetable oil (this marinade will soften dry fillets). Add salt (0.5 tsp), ground black pepper (a couple of pinches), beat in 1 egg.

Mix all ingredients well. You should get soft, but not liquid mince. Put it to marinate in the refrigerator for 30 minutes.
In the meantime, let's prepare the filling. Cut the onion into thin half rings. Brown the onion in vegetable oil over medium heat (5-7 minutes).
Cool down. Grease a baking dish or baking sheet with refined oil (1-2 tablespoons). Grate raw potatoes on a coarse grater. Add a little salt to it (one pinch of salt is enough).
Please note that you cannot grate potatoes in advance - otherwise it will darken. Grate cheese on a coarse grater. With wet hands, form cutlets (about 7 cm in diameter) and roll in flour. Place cutlets on a baking sheet with a short distance. Put the fried onions on the cutlets, spreading evenly over the surface. Then lay out the potatoes. Sprinkle with cheese. Grease the top with mayonnaise. It is convenient to cut off a corner of a pack of mayonnaise and squeeze the mayonnaise out of the bag in a thin stream, apply in a spiral. Bake in an oven well preheated to 180 C for 50 minutes until golden brown.
Serve slightly cooled.
Bon Appetit!

29/11/2021

Crab stick cutlets

Ingredients:
For 8 pcs:
200 g crab sticks
2 eggs
2-3 slices of loaf
3-4 stalks of green onions
0.3 tsp salt
black pepper a couple of pinches
flour for breading
vegetable oil 4 tablespoons
water or milk 5 tablespoons

Chop green onions.

Grind the crab sticks with a chopper.
Crab sticks can be minced or, while frozen, grated on a fine grater.

Grind the bread.
In the absence of a chopper, dried bread can be grated.

Combine in one container:
Onions, crab sticks, bread crumbs.

Add 5 tbsp. water or milk.
Drive in the eggs. Salt 0.3 tsp, pepper. Mix well.
You should get a soft mass, not liquid.
If necessary, you can add a couple more spoons of water or milk. With wet hands, we collect crab mass, with a volume of one cutlet (this is about 60 g) and form the cutlets. We spread the formed cakes on a surface densely dusted with flour. With dry hands, bread (roll on all sides) crab cutlets in flour. Heat a skillet with butter (4 tablespoons).
Lay out the cutlets.
Fry for 3 minutes on each side over medium heat, without a lid.

Serve warm.
Bon Appetit!

22/11/2021

Fast cheesecakes (without molding)

Ingredients:
For 15 pieces:
2 packs of cottage cheese 9% (total weight 400g)
3 eggs
3 full tablespoons flour
salt (0.3 tsp)
frying oil (3 tablespoons)

Combine in one container: cottage cheese, eggs, flour, salt (0.3 tsp).
At this stage, you can add sugar to taste, I recommend 1 tbsp.

Important : the curd must be homogeneous. Shoplifting in briquettes is perfect.
Granular cottage cheese must be whipped with a blender until smooth or rubbed through a sieve.

Mix well (you can beat with a blender).
The consistency should be viscous, so that the dough can be scooped up with a spoon.

With a tablespoon greased with vegetable oil, scoop up the dough and put the cheese cakes in a well-heated frying pan with vegetable oil (3 tablespoons).
It is convenient to scoop up with one spoon, and remove the dough from it into the pan with the second.

Fry over medium heat for 3 minutes. If sugar is added to the dough, then be careful not to burn the curd cakes. Turn the pancakes with one movement of the spatula, the top will still be watery, this is normal. Fry for three minutes until golden brown.
When frying, cheesecakes become lush, and when they cool down, they settle a little.

Serve warm. With sour cream or jam.
Bon Appetit!

22/11/2021

French meat in a pan

Ingredients:
For 4 pieces:
1 chicken fillet (250-300g)
50g cheese
1 medium onion
flour for breading
vegetable oil for frying
salt, ground black pepper

Grate cheese on a coarse grater.

Cut the onion into thin half rings or quarter rings. Pour a couple of tablespoons of oil into a frying pan, add onions.
Brown the onion until transparent (about 7-10 minutes over medium heat).

Cut the fillet into approximately equal portions. One fillet should make 4 slices, weighing about 60-70 g each. Beat off each bite to make a flat chop. Season with salt and pepper (a small pinch of salt and pepper on each side).

Breaded each chop in flour. Pour 3-4 tablespoons of oil into a well-heated frying pan.
Add chicken and fry over medium heat for 5 minutes. Flip to the other side.
Go straight to the next step. Put the onion on the already fried side. Sprinkle each bite thickly with cheese. To cover with a lid. Fry over medium heat for 5 minutes.
During this time, the raw side of the chicken will have time to cook well, and the cheese will melt perfectly!

Remove the cover. Serve hot.
For a side dish, you can cook mashed potatoes, rice, or simply serve with a salad.

Bon Appetit!

Home dishes

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