Adolf Hitler sings Dear Hearts And Gentle People [AI Cover]

I don’t know what to insert here, so keep the recipe for Kiev cutlets Ingredients: For 6 cutlets: 3 raw chicken breasts 60 g of butter 2 raw eggs 200 g of breadcrumbs 6 tbsp. torment salt, freshly ground black pepper 1 liter of refined odorless vegetable oil Wash each chicken breast, clean it of fat and remove the remains of bones and cartilage. If you have a scale, weigh the cleaned fillets. Usually one broiler fillet weighs 250g. We will get 2 patties from each fillet. It is necessary that the meat preparation for each cutlet weighs 80 g (you can also accept a second weight, for example, 100 g). If the breast weighs 250 g, we prepare 2 cutlets of 80 g each for the raw preparation, we need to cut 90 g of fillet (250-(80 80)=90). A fillet with an uneven loose lower part is the least suitable for cutlets - we will sacrifice it. It is necessary to press the breast with the palm from above and cut off 1/3 from the bottom. The lower part will not be needed in cooking (it can be used for other dishes). The weight of the smooth upper part must be at least 160g (80g 80g). We form blanks for 2 cutlets. Cut the breast crosswise into 2 equal parts. Each piece should weigh approximately 80g. Cover each piece with film. Beat with a hammer to a thickness of 5 mm. Salt (1 small pinch of salt), lightly pepper. Only one side is seasoned. Cut butter (60 g) into 6 bars (for 6 cutlets). With the warmth of your hands, form oblong oval “cutlets“ from bars of butter. We throw the butter blanks into a bowl of cold water to fix the shape. We form Kiev-style cutlets: Lay out the meat preparation with the smooth side up. An important point: the loose side is breaded better than the smooth side, the breadcrumbs will stick better on the loose side, so we wrap the smooth side inward, the loose side - outward. Place an oval cream bar on the edge. Turning the edges so that they cover the oil, we begin to wrap the meat chop with a roll. Turning the edges so that they cover the oil, we begin to wrap the meat chop with a roll. We put the cutlets on a flat plate or board and put them in the refrigerator for 30-40 minutes, they should cool down well. Half an hour later, we prepare the egg salad: pour the eggs into a bowl. Add salt (2 small pinches of salt). Stir with a fork. Kiev-style cutlets are breaded according to the scheme: flour-egg lezon-breadcrumbs-egg lezon-breadcrumbs. To bread the cutlets, prepare a flat plate with flour, a bowl with breadcrumbs, a plate with egg yolk, a board sprinkled with breadcrumbs for laying out the breaded cutlets. With dry hands, roll each patty well in flour. The oil must be completely covered by the meat, otherwise it may leak out when frying. It should turn out to be a roll. With wet hands, squeeze the roll with your palms so that excess air comes out of it. It is necessary to squeeze carefully, tightly, but without special efforts. This procedure is done so that when frying, the cutlets do not unfold, do not float in the fryer and are evenly fried. Such a cutlet should work. Then they are dipped in egg lezon. Dry your hands. Roll the cutlets in breadcrumbs. Dip again in beaten eggs. Dry your hands. Finally crumble in breadcrumbs. Put on the board. Cool the patties, put in the refrigerator for 30 minutes. If you plan to cook cutlets later, cutlets can be stored in the refrigerator for up to 12 hours in a semi-finished state. You can prepare everything in the morning and fry the cutlets for dinner. In a suitable pan (it should be thick-walled, wide, so that 3 cutlets can be fried at the same time without touching each other), pour 1 liter of refined oil for frying (without smell). The layer of butter should be such that it covers the cutlets completely, i.e. not less than 8 cm. Heat the oil well to a temperature of 140 C. You can check the temperature by throwing in a breadcrumb - if it bubbles, the oil is well heated. Using a slotted spoon, carefully place the patties in well-heated oil. Working with a hot fryer is dangerous! Water should not get into the hot oil, otherwise it will splash in all directions. Carefully with a number of wandering relatives and cats, so that there are no burns! Fry on medium heat for 6 minutes (provided that the cutlets are small, up to 120g). You can check readiness by cutting the tip of the first cutlet: if the meat is cheesy, increase the roasting time by a couple of minutes. Frying for too long can dry out the cutlet and the meat will lose its juiciness and tenderness. Carefully remove the finished patties with a slotted spoon. put on a plate. Serve on a small crouton toast or with a side dish, such as mashed potatoes. Enjoy your meal!