Chicken Zrazy with Liver
by Editorial Staff
Original zrazy from minced chicken with liver filling and appetizing rusk crust. The zrazy is amazing, the combination of chicken and liver gives an unexpectedly pleasant taste, which is complemented by dried basil and thyme. Such zrazy goes well with any side dish.
Cook: 60 min.
Servings: 3
Ingredients
- Chicken fillet (or chicken thigh fillet) – 500 g
- Chicken liver – 350 g
- Bulb onions (large) – 1 pc.
- Bread crumbs – 6.5 tbsp
- Egg – 1 pc.
- Flour – 2 tbsp
- Dried basil – 1/3 teaspoon
- Dried thyme – 1/3 teaspoon
- Salt – 1/2 teaspoon (to taste)
- Ground black pepper – 1/3 teaspoon (to taste)
- Sunflower oil (for frying) – 80 ml
Any chicken meat is suitable for cooking zraz according to this recipe. I took a chicken thigh fillet, I did not use the skin.
Directions
- Rinse chicken meat and liver and pat dry with paper towels. During the cooking process, you will need a cling film or a bag.
- Peel and rinse the onion. Mince the chicken and half the onion through a meat grinder. Add 2.5 tablespoons to the minced meat. tablespoons of bread crumbs, 1/4 teaspoon of salt, ground pepper, dried basil, and thyme. Stir the minced meat thoroughly, and then beat it off – collect the minced meat in your hand and throw it into a bowl, and so on 15 times. Then send the minced meat to the refrigerator while cooking the liver filling.
- Cut the other half of the onion into small cubes. Fry the onion in a skillet with heated sunflower oil until transparent.
- Pass the chicken liver through a meat grinder. Then transfer the liver mass to the skillet over the fried onions.
- Over high heat, stirring constantly, fry the liver and onions until the color changes from red to grayish, about 3 minutes. Season the liver with the remaining salt as it sautés.
- Transfer the liver filling from the skillet to a bowl.
- For breading, loosen the egg in one container, pour flour into the second container, and the remaining breadcrumbs into the third.
- Form zrazy. To do this, divide the minced chicken into 6 equal parts. Take one slice of minced meat, shape into a round cake, and place it on one side of a clean plastic bag.
- Cover the minced meat with the second part of the bag and, smoothing the minced meat cake with your palms, shape it into a thin cake. Remove the bag from the resulting beefcake.
- Place 1/6 of the liver filling in the middle of the minced meat cake.
- Use a bag to seal the edges of the minced meat, covering the liver filling. You will get an elongated cutlet resembling a dumpling in shape. Then turn the cutlet over with the seam down and, also helping yourself with the bag, give it the shape of a flat oval cut with pointed edges.
- Form the rest of the zrazy in the same way. From the specified amount of ingredients, 6 times are obtained.
- Prepare as many times as you can roast in one go. Dip the cutlet in flour. Then dip it into the egg. And brew in breadcrumbs.
- Heat enough sunflower oil in a skillet. Put prepared zrazy in hot oil.
- Fry the zrazy over medium heat for 5-7 minutes on each side, until golden brown.
- Transfer the fried zrazy from the pan to a napkin. Fry the rest of the zrazy in the same way.
- Chicken zrazy with the liver is ready. Serve hot zrazy with any side dish. Enjoy your meal!
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