Brisol

French cuisine is popular with many people due to its sophistication and balanced taste. Among the unique foods, whose birthplace is France, is brisol. So called meat, fish or minced, fried in an egg. Often they are served with the filling folded in half or rolled into a roll. To prepare brisol, you need to have basic culinary skills, but even an aspiring hostess will successfully cope with the task if she is familiar with the technological details of cooking a popular French dish.

Cooking Features

In order to try brizol, it is not necessary to go to an expensive restaurant. French women easily cook this dish in a regular kitchen. Our housewives are not inferior to them in culinary skill and can make it at home no worse than professional chefs. Knowing a few moments will allow even an inexperienced cook to cope with the preparation of brisole.

Brizol can be made from meat, cut into large flat pieces and beating well, roll in flour and egg, and fry in a hot frying pan. Then get a dish that resembles a chop in batter. By the same principle, breeze is prepared from fish. It is more difficult to fry minced meat breeze. To do this, roll out the stuffing, put it in a beaten egg, move it to the pan and fry it on both sides.
Minced meat will be easier to roll out if you place it between layers of food film. The film will also help gently put a layer of meat or fish mince into the egg mass.
In order to keep the stuffing better, eggs are also added to it when cooking.
It will be easy to turn the brisol when frying if it is cooked in a small diameter frying pan. If you fry it in a large frying pan and you do not have enough skills to deftly turn it over, put the egg-and-meat pancake on a plate, overturn it on another dish and let the brisol slide back into the pan.
So that the egg and minced meat roll (or meat) is not unwound, it can be tied with arrows of green onions.
Egg-and-meat pancakes can be fried in advance and stuffed just before serving. If they are cold, heat the base in the microwave, in the oven or in the pan - brisol is served hot.

Filling for brizole can be different. Most often, they are filled with fresh or pickled vegetables, but they are also tasty with a filling of cheese, mushrooms, and greens. Making up the stuffing for brisol, the hostess can show culinary imagination, having prepared a truly unique dish.

Minced meat breezol with tomato

Composition:

minced meat (ideally, from pork and beef in the ratio 1: 1) - 0, 7 kg;
hard cheese - 160 g;
tomatoes - 0, 2 kg;
chicken egg - 5-7 pcs .;
salt, pepper, mayonnaise - to taste;
green onions - 6-8 arrows;
vegetable oil - as required.

Method of preparation:

Put the minced meat in a plate, salt and pepper, mix.
Break an egg into a bowl with minced meat, mix the minced meat well and divide it into 4-6 pieces, depending on the diameter of your pan.
Grease the food wrap with oil, put one portion of minced meat on it, after having rolled it into a ball. Cover with the other end of the film. Roll into a layer whose diameter is about 1 cm smaller than the diameter of the pan.
In a clean plate, break an egg, beat it with a little salt.
Put the minced meat on the egg mass.
Lubricate the pan with oil and warm it well.
Move the scrambled eggs with minced meat on a hot frying pan. Fry from one side to ruddy color, turn over and fry from the other side.
Remove the breeze from the pan.
In the same way, fry the other breeze.
Chop grated cheese.
Cut the tomatoes into small cubes.
Stir in the tomatoes and cheese, adding a bit of mayonnaise to them.
In the center of each brizol, put a spoon of the filling, form rolls and tie them with arrows of green onions. If the products are large, it is better to tie not in the center, but from two edges.

The breezols made according to this recipe look summer-like bright and fresh. This dish will appeal to both adults and children.

Minced meat breeze with pickled cucumber

Composition:

meat or chicken mince - 0, 4 kg;
chicken egg - 6 pcs .;
milk - 40 ml;
mayonnaise - 40 ml;
garlic - 2 cloves;
pickled cucumbers - 0, 2 kg;
olive oil - as needed;
salt, pepper, fresh herbs - to taste.

Method of preparation:

Mix the minced meat with egg, salt and pepper. Divide into 4 portions, roll balls from them.
Roll each ball by placing it between layers of cling film greased with vegetable oil.
In the clean bowl, break the remaining eggs. Add milk and salt to them, whisk.
Lubricate the pan with olive oil, heat it.
Pour the ladle of the omelet into the pan, put the minced meat on it. Brown well on both sides.
In a similar way, fry the other breezolis.
Brush with mayonnaise.
Chop the garlic finely, cut the cucumbers into small cubes.
Sprinkle breeze with garlic.
On half of each “pancake” put cucumbers, cover them with the other half.

It remains to sprinkle the snack with chopped greens and serve. Breeze made according to this recipe has a spicy taste.

Chicken Breast Breeze with Mushrooms

Composition:

chicken breast - 0, 5 kg;
chicken egg - 2 pcs .;
wheat flour - how much is required (within 100 g);
salt, paprika - to taste;
onions - 75 g;
green onions - 4-8 arrows;
fresh champignons - 100 g;
vegetable oil - as needed.

Method of preparation:

Wash chicken breast, dry with a towel, peel off the skin. Separate the fillets from the bones, cut each half of the breast (lengthwise) into 2-3 pieces.
Put the chicken fillets on a cutting board, cover with foil, repel.
Add salt and paprika to the flour.
In a separate bowl, beat the eggs.
Heat the pan, pour some oil on it.
Chicken chops in flour, roll in egg, put in frying pan. Fry on both sides until cooked.
Wash champignons, dry with napkins, cut into cubes.
Free from the husk and finely chop the onion.
Fry the onions and mushrooms in the oil in a clean frying pan, salt and pepper them a few minutes until cooked. You need to fry until the liquid released from the mushrooms evaporates from the pan.
Put a small spoonful of mushrooms on each chopstick, roll them up with a roll, secure with onion arrows. You can do differently: put the stuffing on one chop and cover the other.

This recipe for brisol is as popular as minced meat. Similarly, you can cook breezol pork. For the filling, use grated cheese or pickled crushed with a knife.

Lazy minced carp with Korean carrots

Composition:

minced meat - 0, 4 kg;
Korean carrot - 150 g;
hard cheese - 150 g;
chicken egg - 2 pcs .;
milk - 40 ml;
flour - 40 g;
salt, pepper - to taste;
vegetable oil - as required.

Method of preparation:

Mix the minced meat with salt and pepper.
Beat eggs into it.
Add milk and flour. Leave it for 10-15 minutes.
Place a piece of minced meat on a buttered and heated pan, giving it a pancake shape.
Cover with a lid. When minced roast, turn the tortilla and fry until cooked.
Sprinkle cheese on the cake, put carrot on half of it, cover with the other half. Leave for 2-3 minutes to languish under the lid.
In the same way, prepare the remaining breezols.

According to this recipe, it is a bit easier to make breezolis with minced meat than classic ones, but they are as good as traditional ones.

Breezoli with fish

Composition:

fillet of pink salmon or other fish - 0.5 kg;
chicken egg - 5 pcs .;
mayonnaise - 50 ml;
fresh herbs, spices for fish - to taste;
lemon juice - 20 ml;
sour cream - 60 ml;
green onions - 50 g;
vegetable oil - as needed.

Method of preparation:

Cut the fish fillets into thin slices. Sprinkle with seasonings.
Finely chop greens, mix with mayonnaise. Add eggs, whisk.
Pour some oil into the pan, heat it up.
Place the fish pieces tightly in the pan, fill them with omelette.
When brizol fry on one side, fry it on the other.
Chop green onions finely.
Mix sour cream with lemon juice, add onion, mix.
Cover the breezol with sour cream sauce, fold in half.

When serving, sprinkle chopped fishbriz with chopped greens.

Brisol can be served as a separate dish or by adding it with a side dish. In this capacity, vegetable stews, roasted or baked potatoes, mashed potatoes are well suited.