Mustard schnitzel

Mustard schnitzel

Category: Meat dishes

Ingredients
turkey fillet (chicken is also possible)	about 1 kg
mustard ready	60-80 ml
eggs	2 pcs.
starch (I use corn)	1h l.
black pepper	taste
salt	taste
honey	1/3 tsp

Cooking method

• Well? Will we hit the meat? It's delicious, tasty, tasty. Men cannot resist at all. And most importantly - quickly and with excellent results. Which is just incredibly important for me now. And for some, not only now, but in general in life.
• Kuzyukayu little daughter and say: "Oh, what a beautiful girl mom gave dad!" My husband, running past between times, throws: "And now he brazenly uses it without asking !!"))) At lunchtime I darted like a hog, put a schnitzel from a frying pan on his plate, and he told me with such trepidation: "What beautiful meat! How are you all do you have time ?! " Oh yeah! And a little cute girl to use without asking and dinner in the style of "men love it more ...", well, you understand what - too. We will not tell him that this is more likely from the category "I do not have time at all, ah-ah-ah !!!", let him be in the dark and delighted that his wife is unique and in general a workaholic is simply stunned ...
• So ...
• 1. Cut the fillet into thin layers (about 1 cm thick) or take ready-made schnitzels (that is, already cut into these very layers). As soon as you cut yourself, it’s nice, nothing terrible. The main thing is that it is not thick, and if pieces of a small area come out - yes, okay. It is better to cut diagonally, like cut sausages or cucumbers for serving. Then the meat will be thin, but decent pieces.
• 2. Slightly beat the meat with a hammer (side with large projections).
• 3. Whisk in a deep bowl two eggs, mustard, salt, pepper, starch and honey. For honey. Mustard is sweet and neutral-sour, it all depends on the variety. If the mustard is sweet / sweetish - do not add honey, if it is clearly spicy and sour - add, honey softens and balances the taste well. Mustard with grains alone such as French is better not to take. We need homogeneous, pasty mustard, grains can be simply added there, but not constitute the bulk. I never bothered with the sharpness of mustard. I took any / different. Starch dissolves poorly in an egg. Better first, mix it vigorously with mustard and then beat in the eggs.
• 4. Dip the chopped meat on all sides in the sauce and put in this very marinating bowl for a couple of hours.
• 
• 5. Pour vegetable oil into a frying pan, roll each schnitzel in breadcrumbs and fry over medium heat for seven minutes until a beautiful crust. After a little frying of the second side, hold for 3 minutes under a loose lid. All. Frying this schnitzel takes about 10 minutes. But the taste is great, full-bodied, especially when you consider that the fillet is too dry and neutral usually. Best suited, in my opinion, is still a turkey.
• 
• The meat marinated in this way is perfectly stored in a bowl in the refrigerator for a couple of days. That is, you have the opportunity to feed your hungry husband or child very tasty food at any time. Or yourself - the most beloved woman in the world!))). The longer it costs, the more pronounced the taste will be, because the sauce will not only be breaded, but also saturate the meat.

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AAAAAAAAA, what a cool recipe, and so on time!
but about the little girl go on, go on

Super!!!!
Today I will try to make it from chicken breasts.

Super!!!!
Today I will try to make it from chicken breasts.

Be sure to say whether you liked it or not. I will "cheer" for you!

Yeah, yeah ... write more about the girl ... With turkey, you say, tastier ..? I'll go buy ...

Yeah, yeah ... write more about the girl ... With turkey, you say, tastier ..? I'll go buy ...

You see, it kind of resembles veal. Such a half-bird, half-beef!

[Nat]

Natbut pork doesn't belong here, well in ethat recipe? My man loves a lot of porkIt ...

Or for a turkey at the local general storewhose ?!

[Nat]

Natbut pork doesn't belong here, well in ethat recipe? My man loves a lot of porkIt ...

Or for a turkey at the local general storewhose ?!

Come on! No need to run anywhere. Let it be pork. Neither a man nor a pig will get any worse.

Natasha, what a delicious recipe! I immediately ran to cut and marinate the chicken!
And how do you manage everything? !!!

Natasha, what a delicious recipe! I immediately ran to cut and marinate the chicken!
And how do you manage everything? !!!

No-o-o-o, you first cook, and then honestly tell me: delicious or so-so.

Delicious! schnitzel "Greetings from Jerusalem" I confirm!
The origin of the dish is as if from the new Israel; and even, from unconfirmed sources, the author is a repatriate from Ukraine.

Delicious! schnitzel "Greetings from Jerusalem" I confirm!
The origin of the dish is as if from the new Israel; and even, from unconfirmed sources, the author is a repatriate from Ukraine.

You’ll laugh, but I didn’t see your recipe and generally invented the bicycle, because I created it all on my own. I haven't even read about him anywhere.

I have twisted the mustard a little, don't hit it. The volume of the can was mixed up.

I have twisted the mustard a little, don't hit it. The volume of the can was mixed up.

That's it.
And I started to make marinade, "I feel", something a lot of mustard. Well, and reduced it. So I did the right thing. I will fry and report tomorrow.

That's it.
And I started to make marinade, "I feel", something a lot of mustard. Well, and reduced. So I did the right thing. I will fry and report tomorrow.

Glory to Gd, well done, otherwise I would be terribly upset!

I report there was mustard chicken schnitzels for dinner. Delicious! We will cook some more.

I report there was mustard chicken schnitzels for dinner. Delicious! We will cook some more.

Urya-ah-ah-ah !!! Straight delighted, delighted. True. They help me out so much. What kind of mustard did you have? I almost always take Heintsevskaya different.

The sharpness of mustard is best reduced by vegetable oil

I chose between ready-made Russian mustard and dry mustard powder, in favor of the latter, I mixed it with corn starch, and everything else was according to the original recipe. Schnitzel cooked under a recently purchased press, in butter. Then I'll show him off and post his photo.

Hmmm ... there were no fillets in the store, there was only a turkey carcass .... So I bought it and stripped it all ... Wings and bones in the freezer. And the schnitzels are a full cuckoo saucepan ... True, they are of different sizes and thicknesses and I steamed them in a cartoon ... the crisp crust did not work out, but very soft ... She took her own mustard - a little, honey and other - to taste ... There are three eggs, well, starch ... I did not take into account one thing, well, the first frying pan was fried, that honey is in the marinade and it can quickly boil ...

Hmmm ... there were no fillets in the store, there was only a turkey carcass .... So I bought it and stripped it all ... Wings and bones in the freezer. And the schnitzels are a full cuckoo saucepan ... True, they are of different sizes and thicknesses and I steamed them in a cartoon ... the crisp crust did not work out, but very soft ... She took her own mustard - a little, honey and other things to taste ... There are three eggs, well, starch ... I did not take into account one thing, well, the first frying pan was fried, that honey is in the marinade and it can quickly boil ...

Well? If I didn't like it, I won't be offended. Tell the truth, edrit-etit! Otherwise I'll put it in a corner ...

And what for did you steame them?

Natusya, we liked it! Highly!!! And she steamed, fried too quickly, and the turkey is that .. unfamiliar, and suddenly, salmonella would have clung .... I steamed them in vain, that's for sure. Because I ate the first-roasted one, well ... so no one saw .... Very tasty, the infection was ... The granddaughter was still jumping over her soul, after kindergarten and dancing, well, and whined plaintively "about meat". I was her waitress, and she is a mother of many children. She landed all the "animals" in a row and lamented that she had brought the children to this cafe, but they were not fed ... Well, no wonder, for dinner there was a vegetable stew in the garden (be-e), she ate bread and washed down with water. They were given water instead of tea (I saw it myself ..) So, I was not rushing about like a hog-rhinoceros ..., well, I fried the first pan ... But - I ate one, and my granddaughter - another (less fried ) ... The rest were fried at a run and run and put to steam .. But, there was only a quarter of the saucepan .. We ate it. They didn't know what they should be ...

You are my miracle ... Wonderful. With salmonella to boot. RzhunimAgu.

Therefore, after turning and frying them, you need to hold them under a loosely closed lid. I have never come across uncooked food. They're thin. Even if they were thick, they were leveled with a hammer.

eh, and why did I look here aaaaaaa - there is now a hunt, right now go do it.
Natasha, I'm just one of those "And for some, not only now, but in general in life." you give more of these recipes more !!! so I'll leave the bookmark open until tomorrow ...

Well what can I say.
It is so delicious that you can swallow your tongue.
The chicken breasts turned out to be the most delicate with a piquant taste. I devoured one piece without leaving cash registers pans.
I will not upload photos, they turned out like the author's.
Thank you "uncle Sidor" Natasha for such a treat.

[a]

It is so delicious that you can swallow your tongue.

This, of course, is not desirable ... If my tongues swallow, I’m like a cat and there will be no one to talk to ... A!!! Even with a parrot you cana will talk ...

I bought it xIdyushkin's ore, there was no refrigeration, so I took frozen ... marina for tomorrow ...

Natasha, the schnitzels turned out very, very, very tasty !!! And quickly - both in time and in effort!
We had dinner yesterday - delicious! Today I took to work and treated my colleagues - a complete delight! No one was left indifferent! The recipe went to the people - everyone wrote down and who ate and those who did not get it, will taste it at home. And in my fridge schnitzels are also marinated for today's dinner, at the request of home eaters - to repeat such a delicious!
I have a huge enormous plus sign, because everything seems to be simple, but come on, my imagination was not enough for this.
And Natasha is a hostess, an inventor, and a golden mom, and she has time to share her culinary findings with us ... !!!

[Virgin]

Virgin, by the way, and nobody measured the mustard in grams?

[Virgin]

Virgin, by the way, and nobody measured the mustard in grams?

For 750 grams of chicken breasts, 40 grams of ordinary mustard.

Why the hell did I come up with the idea of ​​swelling mustard in the marinade - I quite remember. I bought a classic mustard from Heintsevskaya. Well, they ate a little and there is a bank. I think, where should I put it. Throw it out or something? Then I decided on turkey schnitzels, which lay in the refrigerator at hand. I’m desperate, yeah, I’m little afraid to spoil the food. I stuffed mustard into the meat, stood for a moment and added eggs. For batter, eggs are usually used to make the breading stick better. Then the starch went there, as a water-retaining thing. ... In general, if spoiled - the dogs will be happy. It turned out - super! I put honey on a whim later, because I love sweet sauce for meat and was not afraid that there would be this little sweetness. I've already translated so much mustard ...

Try it, try it ... It's tasty and fast. Good health to all who have joined!

Natasha, someone has already invented everything that has been invented, or will soon come up with it, for sure
I remember that I laid out the meat in an egg marinade.Since I do everything according to the recipe, I added mustard to it. And soy sauce instead of salt. Natasha, I haven't tried to add honey there yet !!!! I will definitely try. There is also a small stash of last year's present. By the way, if it is pork / beef, it seems to me tastier (and faster) to slap a little mustard into each piece (Innula), and put it in a pile, delivering it piece by piece. And only then into the marinade. If you don’t fry it before, it’s just very, very good in mustard. I confirm that it’s insanely tasty and even faster !!!!!!!!! Natul, and I am also stewing, it seems to me that stewed meat is better for the hungry (this is if there is a possibility that the meat will have to stand, and not immediately from the pan into the plates). And, yes - you will not believe it, I have never fried turkey meat like that. We rarely have it, and for the price it is almost like pork tenderloin. Is it better to have real market pork than turkey from a poultry farm, or not? Or already chicken ... Or do you recommend trying turkey chops?

Natasha, you know how to present a recipe with history

[Linus]

I've never fried turkey like that. We rarely have it, and for the price - almost like a pork tenderloin

Linus, ours is more expensive, more expensive than pork tenderloin ... Turkey sirloin is 280 rubles each, and pork tenderloin is 260 rubles ... but I was ruined yesterday ... my schnitzels are already half a day like drowned in eggs pickled !!!

Thanks a lot for the recipe! The schnitzels are very tasty. I am sure that this marinade will take root here and will be used often. There was nothing chicken and turkey at home, so she blinded from what was - from pork. We went with a bang. It turned out tasty, juicy, soft. Even a child ate, whose meat you can't really force. Thanks again!

As I promised, I am showing my new purchase - a press for frying meat (weighing 1 kg 260 grams, measuring 17 by 12 cm, I bought it at the base serving cafes and restaurants) which successfully debuted on Chuchelka's mustard chops. And next to it is a knife for carving, I bought a book on this topic for a long time, but only now there is an opportunity for study. This is my dream, and which one of me is a sculptor, only God knows. Well, okay, you never know what will lie at Plyushkina-Khomyako-Zaschechnaya ...

Natusik, oh let me kiss you, my daughter saw the recipe while passing by (who generally eats little at 16, she takes care of the hviguru, then the smell is not the same ...), but then she insisted that I cook, ate it with pleasure, and more I asked her to put you +, but now it’s in an hour, because I’ve already plusanula for myself .... Tasty - tasty, delicious!

Natulia, thank you I did 2 times and both times with adventures! the first time I had a whole chicken current .... naturally, I didn't beat it with a hammer and put one more egg! but it turned out tasty and interesting (if you also take into account that I forgot to salt).
and the second time today but !!!! in the grill !!!!! on the bars !!! my husband grabbed the wrong cup! brought almost embers - but surprisingly there was a soft tasty meat inside!

Natus, thank you for the recipe! Made it for dinner today, the kids were sooo praising. I had Russian mustard, I swelled it as much as 65g. I thought it would be spicy for the kids. Nothing like that! Haas mustard floated out of the bins of the refrigerator, the boys were adding to their plates. They said to do soooo always! Super recipe !!!

Oh yes, girls !! I have this schnitzel in hits. I cook often, when you need to quickly and soundly.

It will not be acute. For some reason, mustard loses all its sharpness when frying. I have not drunk anymore in the marinade.

And yesterday, it was not the first time I made these schnitzels. Delightful: nyam: I always do a lot, but I don’t fry everything at once, because the next day there will be nothing left. No matter how much fire, they'll eat everything.
Thank you for the recipe

They get it until the next day, right? They are so soaked in sweat .. But they rarely survive with me. Because it is getting harder and harder to feed three men!

I tried to fry in ghee, not vegetable oil. Also a thing. But it is still not worth overheating, fry gently without overheating. Creamy does not usually forgive this. Even if it's melted.

Once even two days stood in the refrigerator. It seems to me that they became even tastier from this. I have only one uncle available now, if my son had not decided to live separately, it is unlikely that they would have survived until the second day. And even though the daughter is still an eater, she eats 2 pieces at dinner.

[Natasha]

Natasha, I'm sorry, but there is even nothing to show ... They came and ate what they didn’t eat and took away with them. This is how the son came with his girlfriend. I honestly haven't even tried it. But there was an idea to feed the youth, and to hire me and my husband. It didn't work .... From the words I know that it is very tasty, unusual and generally not like chicken.
But I had doubts when I cooked the marinade, tried it: naked bitter mustard. On reflection, I added a little more honey. Two hours later, before frying, I tried the marinade again, with the thought, if it’s just as bitter, then I will not steam, I’ll cook the sausages quickly. Marinade was a pleasant surprise. And the chops themselves pleasantly surprised the guests
I must do it again, I want to try

[Natasha]

Natasha, I'm sorry, but there is even nothing to show ... They came and ate what they didn’t eat and took away with them. This is how the son came with his girlfriend. I honestly haven't even tried it. But there was an idea to feed the youth, and to hire me and my husband. It didn't work .... From the words I know that it is very tasty, unusual and generally not like chicken.
But I had doubts when I cooked the marinade, tried it: naked bitter mustard. On reflection, I added a little more honey. Two hours later, before frying, I tried the marinade again, with the thought, if it’s just as bitter, then I will not steam, I’ll cook the sausages quickly. Marinade was a pleasant surprise. And the chops themselves pleasantly surprised the guests
I must do it again, I want to try

It looks like Mama's invasion: I came, I saw, I ate everything.

Why bitter? Mustard is not bitter even if it is in a jar in its pure form. Nothing bitter was added to it. Or did you take mustard in powder? I haven't tried it with powder, I don't even know.

Mustard from the store, it's actually bitter. But as a result, the bitterness went away and an absolutely wonderful marinade turned out.

I didn't even have time to take a picture, they ate mine so quickly.

Scarecrow, I cooked these schnitzels. I bought a small turkey fillet for them. Very comfortably. You don't need to cut anything, just beat it off. I fried 2 pieces yesterday, and the rest today, after a day of pickling. That one is much tastier and more tender today. Thank you

[Natasha]

Natasha, sorry, but there's nothing to show ...

And today there are delicious schnitzels !!!!! Thank you!

Why haven't I seen a photo of your gorgeous schnitzel ?! And what color ... There is now such a hunt ...

Natasha, this recipe is really wonderful! It is convenient that you can keep it in the marinade in the refrigerator, and most importantly: both for a feast and for the world. At any time, it is not a shame to put on the table

Natasha, this recipe is really wonderful! It is convenient that you can keep it in the fridge, and most importantly, for a feast and for the world. At any time, it is not a shame to put on the table

Today in the market I looked thoughtfully at the turkey fillet and ... forgot to buy. Something distracted and that's it ... But I bought a herring, but not that one ... Something was wrong with my head today. Turkey (fillet, chilled) is now 300 with a small tail with us. A pack of about a kilogram for my men for one lunch (smiley face with hair standing on end).

Now I definitely want to eat!

We do it often too. We had dinner today. Delicious. Thanks again