Second courses - 5 simple and delicious recipes with photos step by step

A simple and hearty dish is ready! Bon Appetit!

Chicken cutlets with oatmeal

Minced chicken is one of the most beloved among our housewives. It is very easy and quick to cook cutlets from such minced meat, in addition, chicken meat is a low-calorie product, and therefore, adding bread crumbs or a soaked loaf to it will not greatly affect the figure. Of oatmeal, it is best to give preference to Hercules, as they are considered the most valuable product.

Ingredients:

• Oat flakes - 100 gr.
• Chicken fillet - 600 gr.
• Milk - 100 ml.
• One egg
• One head of onion
• Garlic - 1 clove
• Vegetable oil - 30 gr.
• Salt and pepper to taste.

Cooking process:

1. Pour milk into a deep container, add one yolk of a chicken egg, previously separated from the protein, there.Do not rush to throw away the protein, it will be needed to roll the cutlets.
2. Beat the milk and yolk and add the oatmeal to the mixture. If you use Hercules, it is better to pre-boil it until half cooked, but you can also use flakes that do not require cooking.
3. Stir the mixture well and leave until the oatmeal swells completely.
4. Rub a clove of garlic on a fine grater and add to the oat mixture, salt and pepper to taste. You can also add finely chopped parsley or dill.
5. Pass the chicken fillet through a meat grinder along with the head of onions.
6. Mix the minced meat with oatmeal and mix until smooth. It is best to put the minced meat in the refrigerator for at least 30 minutes so that all the ingredients grab each other, but you can try to do it in another way: mark the mixed minced meat in a bag, tie it tightly and beat the bag with minced meat on the table. You need to hit about 50 times, but not hard, because the package may break.
7. Next, form medium-sized round cutlets and fry on both sides in a frying pan to prevent the formation of a golden crust.
8. Then we move the cutlets into a saucepan or other stewing container, fill them with a small amount of water and bring them to readiness under the lid.

Chicken on salt

Products from chicken and chicken meat have long been considered by our housewives to be one of the most beloved. Chicken cooks quickly and dishes from it do not require special skills of the chef. The recipe for chicken on salt is one of the simplest, but, unfortunately, forgotten in our kitchen. Despite the abundance of salt, this method of cooking chicken is considered dietary. Particular attention in this recipe should be paid to the choice of chicken. The carcass should be large, juicy, with good pink skin, and the chicken legs should be large and fleshy.

Ingredients:

• Chicken carcass - 1 pc.
• Salt - pack

Cooking process:

1. Wash the chicken carcass well under running, cold water, carefully inspect for the presence of feather remnants and, if any, pluck or cut them off.
2. Pour the entire package of salt into a frying pan with a thick bottom.
3. Lay the chicken back down on the salt. Please note that it is strictly forbidden to add salt on top, pepper, add any other seasonings and spices. Also, do not grease the carcass.
4. Next, we send the pan to the oven. We cook for about an hour (but the time depends on the size of the chicken) at a temperature of 200 degrees.
5. As soon as the chicken has started up the clear juice, it is necessary to turn off the oven and take out the dish. Then the chicken must be quickly removed from the pan and cut into pieces.

Deliciously tasty, ruddy and fragrant chicken is ready!

Casserole "Nourishing"

Ingredients:

• Minced meat (it is better to choose a product from beef and pork) - 300 gr.
• Chicken egg - 1 pc.
• Potatoes - 4 medium tubers.
• Bulb onions - 1 pc.
• Tomato - 1 pc.
• Hard cheese - 150 gr.
• Mayonnaise - 100 gr.
• Salt and pepper to taste.
• Vegetable oil - for lubricating the mold

Cooking process:

1. Peel raw potatoes, rinse and cut into slices. Put the chopped potatoes in a frying pan with a thick bottom or in any other baking dish. The bottom of the pan must be greased with oil beforehand.
2. In order for our potatoes to bake faster, you need to grease them with sauce. To do this, mix 4 tbsp. l. not very fatty mayonnaise with boiled water, salt and pepper. The sauce should be medium thick, not too runny, but not too thick.
3. In the finished minced meat, you need to add a raw egg, as well as pepper and salt. It is very important to knead the minced meat thoroughly so that it grabs with the egg.
4. The onion head should be cut into rings and placed on top of potatoes poured with mayonnaise sauce.
5. Put the minced meat in the next layer, and try to evenly distribute it over the potatoes with onions.
6. Cut the fresh tomato into circles and lay out the next layer with them.
7. Pour mayonnaise on everything.
8. Grate the hard cheese and carefully sprinkle our casserole on top.
9. We put the casserole in a preheated oven and bake for about 40 minutes at t - 200 degrees.

German pork with sauerkraut

Ingredients:

• Pork legs - 4 pcs.
• Green peas (fresh or frozen, but not canned) - 300 gr.
• Onions - 2 heads.
• Sauerkraut - 1 kg.
• Bay leaf - 2 pcs.
• Salt to taste
• Seasoning "For pork dishes" (you can replace one teaspoon of marjoram and several juniper berries).

Cooking process:

1. Sort green peas, rinse under cold water, mix with spices and salt and put in a saucepan with boiling water. Boil peas until soft. If, when pressed with a spoon, the peas are deformed, then you can safely throw them into a colander.
2. Rinse pork legs under tap water, send to a saucepan and cook for an hour. While cooking, add bay leaves and finely chopped onions.
3. After the legs have boiled, remove them and cool slightly.
4. Then put the sauerkraut in the same saucepan, put the legs on top and simmer for another 30 minutes.
5. Drain the remaining water and place the pork leg cabbage in a large, deep dish.
6. Mash the boiled green peas into a gruel or rub through a sieve. Then the peas are laid out on top of a dish with cabbage and legs.
7. If you are not used to eating pork legs, you can simply replace them with pieces of pork meat. This will not change the cooking process.
8. It is better to serve pork in German with potatoes and mustard.