Russian chicken fillets recipe
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Total: 2 h 30 min Diners: 4
Along with tortilla de patatas, gazpacho or the well-known sandwich of whatever, in Spain, when going on a picnic anywhere, Russian steaks are a classic. Easy to eat, for everyone, they are delicious both hot and cold and you can eat them with or without sauce.
Normally, they are made with minced pork, but in this case, we propose a recipe for Russian chicken fillets that will triumph for its juiciness and that go wonderfully with that tomato sauce that sprinkles them once battered and fried.
A different way of eating chicken breast fillets that seem to be relegated to the grill or breaded as is, somewhere between a hamburger or meatballs. This is just that, a breading, but of minced chicken meat and seasoned to taste.
Since we are not in beach season, but rather in cool season and snuggling in the warmth of the couch, today’s dish is well accompanied by a homemade fried tomato sauce, in the purest style of “abuela” which is the perfect complement to dip and enjoy. The same can be made with minced beef, pork or chicken, but they have also been made with fish. A fun and healthy way to eat burgers outside or indoors.
How to make russian steaks
Russian steaks are tremendously easy to make. Chopping chicken can be done with a knife, a mincer or, better yet, tell the butcher. From here, wide is the field.
They can be seasoned as you like and accompanied in the same way, although I advance that having at hand a good tomato sauce and a good piece of bread, no more is needed but we could also make them a sauce of almonds and saffron pepitoria style, a mushroom sauce or accompany them with a dip as a tartar sauce, the typical of the potato wedges or an Andalusian sauce.
Ingredients
For the russian steaks
. Chicken breast, 1 pc Fresh bacon, 80 g Crustless sliced bread, 2 slices Garlic clove, 1 pc Fresh cilantro or parsley, 3 sprigs Dijon mustard, 1 teaspoon Salt, 1 teaspoon Black pepper, 1/2 teaspoon
For the tomato sauce
For the tomato sauce
Crushed tomato, 500 ml Garlic clove, 2 pcs Extra virgin olive oil, 2 tablespoons Bay leaf, 1 pc Salt, to taste Sugar, 1 tablespoon Ground black pepper, to taste Cayenne pepper, 1 pc (optional)
Step 1
The first thing we will do is to cook the tomato sauce as it takes the most time. To do this, in a saucepan over low heat, we will place the crushed tomato, garlic clove, bay leaf, olive oil, salt, sugar and black pepper and let cook at minimum for 2 hours.
It is advisable to cover with a hole cover so that the tomato does not splash because it does, and a lot. After this time we will have a concentrated and reduced tomato sauce to which we will only have to add salt and pepper to taste. If we wanted, we could also have added a cayenne at the beginning to give it a point of spicy joy.
Step 2
Chop the chicken and bacon in the hand mincer, either with a knife or ask the butcher to do it. In the same mincer add the bread, garlic clove, black pepper, salt, coriander and/or parsley and a teaspoon of mustard and grind very well. We will have a manageable dough.
Step 3
Form balls and stretch them like hamburgers, we can oil our hands lightly to make the dough more manageable.
Step 4
Dredge each patty in flour, covering it completely, and then in the beaten egg.
Step 5
Fry in plenty of hot olive oil in a frying pan, gradually drizzling the oil over the Russian steak so that it browns on the other side as well. Turn it over after a minute and let it brown evenly.
We want all the chicken to cook well so the oil can not be too strong because it would brown too quickly on the outside being raw inside but it can not be too soft because it would soak all the Russian steak with oil.
Step 6
Remove the Russian steaks to an absorbent paper towel so that the oil remains and serve with the tomato sauce. Another option is to introduce them directly into the sauce and shake them in it with the back and forth of the pan itself, so that they are well soaked with the seasoning.
