Chicken zrazy "Pockmarked chicken" in a multicooker-pressure cooker Steba

Category: Meat dishes
Chicken zrazy Pockmarked chicken in a multicooker-pressure cooker Steba

Ingredients

chicken fillet 500 g
cream 20% 3 tbsp. l
salt pinch
walnuts 25 g
grated cheese 50 g
softened butter 2 tbsp. l.
breadcrumbs 3 tbsp. l
wheat flour 1 tbsp. l.
egg 1 PC.
vegetable oil for frying

Cooking method

  • Finely chop the chicken fillet with a knife. Add cream, salt and stir.
  • Finely chop the walnuts and combine with cheese and butter. Mix.
  • Form a flat cake from minced chicken, after wetting your hands with water. Put the filling in the middle. Close up. Moisten each cutlet in a beaten egg and breaded in breadcrumbs mixed with flour.
  • Fry mode for 5 minutes on each side. Turn off and leave on Heating under a closed lid.
  • Chicken zrazy Pockmarked chicken in a multicooker-pressure cooker Steba

The dish is designed for

lot

Time for preparing:

30 minutes

Cooking program:

Frying, Heating

Note

The cutlets are very tasty and juicy. Walnut gives a certain piquancy. If you don't like nuts, then you can do without them by increasing the amount of cheese. Can be replaced with herbs or boiled vegetables.
Of course, you can cook in any pan or slow cooker.

Twig
Ritusik, delicious stuffed cutlets!
Only if a lot, I would bake in a pizza maker.
And so, once for a family of a super idea to fry in the Shtebe. No splashing. We must take it into service, I have never fried cutlets in Shteba, so I'm a dumbass
gala10
Quote: Twig
I have never fried cutlets in Shteba
And for a long time I have been frying cutlets only in Shteba. No splashing! And the cutlets are soft and tender.
Ritus, thanks for the recipe!
Rituslya
Vetul, and in the Shteba they get colettes great. True. Steb was in my room for a long time in exile, and then little by little she moved to the stove.
And I'll tell you, Vetul, that Shtebka turned out to be a cool thing.
Oh! I giggle, I can't. I’m old balda, only now, consider the Shteba to use the beginning.
Check mark, thanks, Rodnul! Yeah, cocklets are always soft like this without a burnt crust. Golden ones like that!
Biryusa
Rituslya, thanks for the cutlets! I really wanted to ... We must, perhaps, stir up. So delicious!
Rituslya
Olenka, Thank you! To your health! Please try.
They prepare so easily and simply that you don't even need to wait for inspiration. Bang bang and you're done!
Maroussia
Rituslya, although I love my Shtebka dearly, but I never fried cutlets in it, somehow I never finished it) Thank you for the idea: rose: now I will fry like that)
Rituslya
Maroussia, Marusik, well here ?! Do you know that Shteba is very good at dealing with hot dishes ?!
Ahh, here, you see, lapul, and you don't know, because everything would have been overcooked in it long ago.
Frying is really energetic, but smart, without crazy burners.
Thank you, Marusenka!
Maroussia
Ritual, I only fried in it, well, there is an onion with carrots, and now I will fry cutlets too
Albina
RitaMy little shtebochka is worth it, I still need to start mastering it. How many cutlets does it include at a time?
Rituslya
Albinochka, oh, and what is Shteba worth? Well...
This whole bunch climbed in and another cutlet. She very delicately straightens with the coclets, plus then you can turn on the Heating again to protomit.
Of course, it's time to deal with Shtebka.
I also zhezh, one might say, recently the acquaintance began. I know languor, fry and soup for jellied meat. All.
Marusik, try to fry the meat too. Here are the cells. Very good Fry.
telez
Rituslya, and for a long time you leave on Heating?

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