Ingredients for 4 servings:
4 chicken schnitzel
marinade:
olive oil
honey
lemon juice
finely chopped garlic
salt, pepper, spices to taste.
Fillings:
1. mushroom (fried champignons with onions)
2. assorted
(cut onions and peppers into strips,
fry in vegetable oil add to them chopped chicken hearts and chicken breast strips. Fry on high heat until golden brown. Add finely chopped chicken liver, stir.
Add salt, pepper, spices, paprika.
Fry another 1-2 minutes and turn off the gas.
Cooking:
Chicken schnitzel discourage trying not to damage it so that it remains intact.
All components for the marinade mix, lubricate them with schnitzel. Put the pickle for at least 2 hours (I left for the night).
Heat the oven to 180 degrees.
Take the chicken schnitzel put it in a metal ring for assembly without a bottom with a diameter of 8-10 cm (you can take any other suitable dishes for this. Inside we lay out the stuffing.
We collect the edges of schnitzel and bandage it with a string (which we remove when serving to the table.)
Put the bags in the form, pour the marinade on top, sprinkle the paprika coarsely ground (optional) and put in the oven for 20-25 minutes. In the baking process, pour the resulting juice.
We spread on a dish covered with arugula or lettuce. Sprinkle with berries of cranberry or red currant.
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