French culinary specialists presented the world with an uncountable number of delicious dishes - delicious ratatouille, light nicoise and grilled steak. But there is another dish that our housewives are happy to cook at home. This is a brizol. You can find the recipe on the global network, the main thing is to decide which one you will like.
For those who have never cooked a brizol, a recipe with photos will help you step by step to cope with this simple culinary task. Under the mysterious name of the dish lies a very simple dish - pancakes with minced meat.
This dish will be a full breakfast or an original solution for dinner or family dinner. Those who love culinary experiments and French cuisine in particular, just need to try brizol. Recipe with photos will be considered below.
On a note! Now we will look at how to prepare a classic brisol from minced meat step by step. Immediately describe two ways to prepare a French dish.
Interesting! As a filling, you can use your favorite vegetables, mushrooms and hard cheese.
No less tasty and aromatic is the chicken fillet brizol. The recipe for such a French dish is very simple. You can whip up a low-calorie lunch or dinner. And if you include imagination, then brizol can easily be transformed into a festive and truly exquisite dish.
On a note! To prepare pancakes, you will need 1 egg per one serving. Mix the egg with broth or filtered water.
Brizol at home can be prepared differently. Some housewives add mushroom stuffing. So the dish takes on an original taste.
How to cook brizol? There are countless options. If you like dishes with the addition of viscous aromatic cheese, then this recipe is for you.
French breakfast dish - minced brisol. Cook at home to delight loved ones with an exquisite taste!
You can use any minced meat on brizoli, here your choice will depend only on your gastronomic preferences. Pork brisol will be no less tasty than chicken minced brisoli. Of course, the taste itself will depend on the selected meat, but this will not affect the cooking technology.
The omelet base in this dish plays an important role - it will be, relatively speaking, the “face” of your brizoli, so try to choose fresh, high-quality eggs. And if they will also be homemade, then consider that bright, beautiful breezels in your pocket.
Olive oil will give a special flavors to brizols, but if you don’t have one, you can safely do with any other vegetable oil.
Take minced meat, salt, pepper to taste, add your favorite spices and mix well.
Divide the prepared meat into small parts and roll a dense ball from each of them.
Break the eggs into a separate bowl, shake them with a fork, add milk and olive oil, as well as salt and pepper to taste and mix well until a homogeneous egg mixture is formed, which ideally should be similar to pancake batter.
Now the fun begins - the formation of breeze. Spread food wrap on the working surface, today it will become your main assistant. Lubricate the film with olive or any other vegetable oil, put it on a piece of minced meat, cover with another piece of film on top and use a rolling pin to roll into a thin, uniformly thick cake about the size of about a small shallow plate.
Pour one ladle of egg mixture into a shallow plate, gently place the meat pancake on top with the film up and carefully remove the film.
Pour the egg mixture together with the meat pancake into the heated pan in one quick, gentle motion so that the pancake is on top of the scrambled eggs base.
Fry on both sides, then fold in half the meat inward and fry again on both sides, bringing the brizol to full readiness.
For the filling, grind a clove of garlic, add it to mayonnaise, grease the internal surface of the brisoli with the resulting sauce and lay out the finely chopped pickled cucumber.
Brizolki are ready, bon appetit!
Very simple and very tasty breakfast - brizol.
How to cook minced brisol: mix minced meat with salt, pepper and nutmeg.
Put between two layers of film and hands or a rolling pin, knead into a thin pancake, a size slightly smaller than the pan in which the brizol will be fried. Remove the top layer of film.
Beat the egg and pour into a wide flat plate.
Transfer the minced meat pancake on the film and, carefully turning it over, put it on top of the egg.
Heat vegetable oil in a pan. Remove the minced meat and egg from the plate into the pan. Fry the brizol over medium heat until golden brown (3 minutes).
Gently flip the brizol. Fry for another 2-3 minutes.
Fold the brizol in half and serve. Bon Appetit!
Today I want to show you how to cook minced meat brizole at home using two simple step-by-step recipes. France is considered the birthplace of brizol. Like other dishes of French cuisine - brisol, with all its simplicity of preparation, has an excellent taste. By classic brizole is meant an egg omelet (pancake) inside which there is minced meat. At our place, several recipes of brizoli are popular. Looking at some dishes, you can’t even say that it is a brizol.
Brizole recipes differ in appearance, method of preparation, and composition of ingredients. The most popular is chicken brizol. Tender chicken is just perfect for this dish. Chicken brizol can be cooked equally, both from beaten chicken breast and minced chicken.
In both cases, chicken brizol can be cooked both in a pan and in the oven. Today you will learn how to cook chicken minced meat in a pan and in the oven according to two completely different recipes and evaluate which option is more convenient and tastier. You, I think, would be interested to know which of these recipes I liked more. As for me, the second recipe for minced brisol cooked in a pan is tastier, and it takes much less time to cook it.
Cooking brizol begins with baking omelet pancakes. Drive five eggs into a bowl.
Beat them with a whisk until lush foam.
Salt.
Add black ground pepper and turmeric. Turmeric will turn pancakes yellow, and pepper will add spice and aroma to them.
Mix eggs with salt and spices again.
Add milk. Stir the egg mass again. Add the last ingredient, sifted wheat flour, to the pancake dough. Mix the dough until the lumps of flour are dissolved in it.
Heat a pan with one tablespoon of vegetable oil. Fry omelet pancakes best in refined sunflower oil. Pour the pancake dough by typing it with a ladle. Immediately, as soon as the dough has been poured into the pan, believe it in your hands so that it spreads evenly over its surface. After 1-2 minutes, when the pancake is fried, turn it over with a spatula and fry also on the other side.
In this way, fry all the pancakes. When ready, put pancakes on a plate.
While they are cooling, it is necessary to prepare the filling for brizoli. For this we need minced chicken. We stuff the minced meat in the same way as for minced meat rolls, pasties, brooches, cutlets, stuffed bagels and other goodies, by adding salt, black pepper and onion puree to it.
So, grate the onion on a fine grater (can be chopped in a blender) and add to the minced chicken.
Stuffing salt and pepper.
In order to make our minced brisoli in the oven juicy, we will also prepare a creamy cheese sauce. Pour sour cream into a separate bowl.
Hard cheese grate on a fine grater.
Leave some cheese to sprinkle the minced brisol, put the rest in a bowl with sour cream.
Add mayonnaise. Optionally, 2-3 cloves of garlic can be passed into the sauce through a press.
Mix the sauce. We proceed to the next stage of preparation - we begin to form brizoli. Omelet pancake grease with minced chicken.
Apply sour cream cheese sauce to the minced meat.
Damn roll the tube. Chicken brizol with minced meat is ready.
Place the brizoli on a baking sheet covered with parchment. Sprinkle on top of them with cheese, which will brown and turn into a cheese crust.
Put in the oven. Bake chicken brizoli in the oven for about 20 minutes at 180C.
Take one chicken egg, break into a bowl
add 1 tablespoon of milk
beat with a fork, do not salt
Each pancake is better to work individually, otherwise it will be difficult to divide into portions. That's not for long.
Pour the mixture into a hot pan, if it is not non-stick, it is better to grease it with oil.
Pancake fried on both sides
Since I had C0 varieties of eggs, as soon as I poured the mixture, it turned out to be a lot, even for a large pan, I had to drain the excess.
I did not drain on the second pancake, and because of the quick setting of the lower layer, the top was not baked, the pancake turned out to be fragile and it was difficult to turn it over, it broke. So it’s better to bake a thin pancake than toil with marriage.
For the filling, chicken mince is used, but I didn’t have a meat grinder at hand, so I left the chicken breast in a semi-frozen state (it’s easier to cut) and cut it into thin plates, and then chopped it into cubes with a knife.
We cut the onions in half rings and send them to the pan slightly fried in vegetable oil
We spread chopped champignons there, I had them from the freezer, so we give the liquid to evaporate and the mushrooms to fry. At the end of cooking, salt and pepper to taste
Let the filling cool down a bit.
On the edge of the unfolded egg pancake, lay out our chopped chicken fillet. To salt or not to salt is a matter of taste, the main thing is not to overdo it, since mushrooms are already salty and, in principle, this is enough
then, next, fried mushrooms with onions
Wrap with a roll, the ends can not be tucked, but not allow the filling to reach the very edges. Spread the rolls on a greased baking sheet
apply a little sour cream or mayonnaise on top (I used mayonnaise)
Sprinkle with grated hard cheese. So that the cheese does not start to burn during melting, flowing from the rolls, I placed them close to each other.
We remove the baking sheet in the preheated oven for 30 minutes. First, fry on the lower shelf, then on the top to give the cheese a beautiful crust
The finished dish is very hearty, for convenience it can be cut into portions (it is very well cut) and serve as an independent dish, so with a side dish
This dish can be prepared from any poultry, pork, veal and even fish! I propose to cook an option from minced pork. Help yourself!
Finely chop the onion and garlic and add to the minced meat! There we send 1 egg and Kikkoman soy sauce. Salt and pepper to taste.
Knead well and then beat the minced meat for 2 minutes so that it does not crumble. Cover with cling film and send to the refrigerator for 20-30 minutes.
We divide the minced meat into 3 equal parts (proceed from the size of your pan at this moment) and, rolling it into a flat cake, roll in flour on both sides.
Now the nuance: beat the egg with a fork and lower the tortilla rolled in flour into it.
Tilting the plate, pour all its contents into a preheated pan with vegetable oil. Lightly fry the brizol on one (egg) side.
We shift into a plate and carefully roll the roll. We do this right away, as soon as the cake is removed from the pan, otherwise we risk getting cracks on the roll, as I did, having hesitated with the second cake and forgetting to roll the previous one. We send in the oven preheated to 170 degrees for 15 minutes.
We cut the finished brizol into portioned rolls and serve with a side dish and seasonal vegetables.
Brizol is a method of frying foods in an egg or omelet. Minced meat is usually used as the main ingredient, but chicken chops or even fish fillet are also great. As for the filling, in this case it can be the most diverse - you can supplement the egg-meat tortilla with fresh or pickled vegetables, herbs, cheese, etc. Thus, there are many opportunities for culinary experiments!
Today we will make minced brisol with pickles. In this embodiment, the dish turns out to be very satisfying, tasty and extremely mouth-watering!
Add minced meat, season with ground pepper - ordinary black or hot red.
We introduce raw egg white, mix until the components are evenly distributed.
Divide the meat mass into 5 equal servings, form round billets.
On a flat surface we distribute the cling film and lay out one round billet of minced meat. Having pressed the palm, flatten the meat ball into a thin, even flat cake with a diameter of about 15 cm.
We break one egg into a bowl and shake it slightly with a fork, adding a pinch of salt.
Pour the egg mass onto a round flat plate with small sides.
We take the film with the meat mass and gently turn it over, immersing the minced meat on the egg mixture.
Next, we bring the plate with the semi-finished product to a heated pan with a small portion of oil and “lower” the contents of the saucer - the meat cake along with the egg should simultaneously slip onto a hot surface.
We fry the brisol with minced meat for about 3-4 minutes over moderate heat (the egg should “grab” well), and then turn it over, prying it with a spatula. We stand on the fire for another 3-4 minutes, after which we transfer the tortilla on a plate with the meat side up. In the same way we prepare the following blanks. A total of 5 egg pancakes with meat.
Lubricate the brisol on the side of the meat filling with mayonnaise mixed with garlic, lightly pour with ketchup. We spread cucumbers chopped with thin straws on half the tortillas.
Cover the cucumber slices with the second side of the egg pancake.
Serve hot brisol with minced meat, accompanied by vegetables and fresh herbs.
"Brizol" has Italian roots. The name means char-grilled meat. A lot of debate is about his nationality. Such snacks are prepared both in France and in European countries. Brizol is a method of frying meat or minced meat in beaten eggs resembling a lezon.
For the filling, they use meat products, fish, vegetables, herbs, cheese and sauces. A few chopped herbs, spices and a couple of spoons of dairy products are added to the beaten eggs.
An important condition for a classic brizol is a thin roll of minced meat or slicing meat ingredients so that the dish is better fried. You need to roll the roll or envelope when the dish has not cooled down so that the middle does not break.
For faster cooking, there is a recipe for “lazy” brizol, in which the prepared minced meat is rolled in flour, dipped in a beaten egg and fried on both sides. All products prepared in this way retain juiciness and aroma, which means the beneficial properties contained.
The recipe is suitable for a hearty breakfast and a full dinner. It contains animal and vegetable proteins, fats and some carbohydrates, everything is balanced and very tasty.
Cooking time - 30 minutes.
Ingredients:
Cooking method:
Ingredients:
Cooking method:
The dish is nutritious and suitable for a hearty dinner after a hard day. And for lunch, put the chilled rolls in a food container and take with you to work.
Having learned how to cook brizol at home, many will say that they have done this more than once, not even knowing the name of this dish. This is true: in translation from French, “brizol” means "fry in an omelet." Therefore, any product made in eggs and milk in a lezon can be considered a breeze with a slight stretch.
The traditional recipe has a slightly complicated way of cooking. This is not just a piece of fish or meat dipped in ice. The real brizol should be cooked with the filling and served in the form of a roll. To do this, bake a very thin tortilla from omelet and minced meat.
The easiest way to make minced brizol. Suitable meat and chicken, and fish. In addition, the dish is often prepared from meat. The difficulty of creating a brizole from these products implies the stage of beating them to the state of an elastic thin layer.
But the taste of a dish made from minced meat or chop is not worth comparing. After trying, everyone can choose the option that suits them.
So, such products will be required:
Add 1 egg, salt and pepper to the minced meat, mix and divide into 10 identical parts. Roll balls of minced meat. Put a ball of minced meat on a piece of cling film or polyethylene, cover with a layer of film and roll into a thin cake. Preheat the pan, a little grease it with oil.
Blatter the egg and pour it into a flat plate. Remove the top layer of the film from the minced tortilla, put it on the egg and remove the second film. Bring the plate to the edge of the pan and tilt it slightly. Stuffing with an egg will slip into the roasting pan. If the cake doesn’t lie unevenly, you can carefully spread it with a spatula.
After browning the omelet on one side for about 5 minutes, turn it over to the other side and bring to a blush again. This is convenient to do with a wide spatula, prying and turning the whole omelet at once without difficulty. Remove the finished brizol base on a clean plate and make the next flat cake.
When all 10 omelets are ready, you need to make a filling for them:
Collect brizoli, greasing each omelet with garlic sauce with mayonnaise and sprinkling it with tomato cubes and grated cheese. Roll omelettes into rolls and serve. A side dish of rice or tender mashed potatoes, a salad of fresh vegetables and green peas, warmed in butter with garlic, are perfect for brizol.
A little differently prepared brizol from chicken breast or other meat:
Fillet brisoli is more difficult to roll than thin forcemeat cakes. Therefore, you can serve them by putting the filling on one half of the cake and curling it in half.
A few recipes for omelette and minced meat rolls with different fillings will help you learn how to cook a quick and delicious dinner for your loved one or unexpected guests. They can be served with a side dish of rice or potatoes.
For brizoli with mushrooms you need:
Fry the mushrooms with onions and leave for a while. Add cream to the minced meat, salt and season.
Bake 6 egg pancakes from eggs lightly whipped with milk. Omelets can be fried by whipping for each 1 egg with 1 tablespoon. milk or combining everything in one bowl. Put ready pancakes on a plate.
Apply a layer of raw minced meat to each omelet, put a roll of fried mushrooms in the middle and gently wrap the edges, forming a tube. Put the rolls in a fireproof dish, grease with sour cream and put in the oven for half an hour. Shortly before being ready to sprinkle with cheese chips.
You can make a bisol from minced meat and in a very simple way:
For brizol you can make stuffing with minced meat. For this method, you need to bake 8-10 thin omelettes from eggs (8-10 pcs.), Whipped with water (1 tablespoon for each egg). The filling can be prepared from chicken breast, meat or fish (about 0.5 kg), onions (150 g) and carrots (150 g). Skip meat or fish with vegetables through a meat grinder, season the minced meat.
Spread it equally on omelets, wrap them in tubes. Place the brizoli in a mold, prepare a filling of 1 tbsp. milk and 200 g of mayonnaise and with this sauce cover minced rolls. Bake in the oven for 20 minutes and serve, sprinkled with herbs.
You can also prepare the filling from salted mushrooms fried with onions, fresh cucumbers and tomatoes with mayonnaise and cheese. The basis of these tender rolls is always the same - scrambled eggs with meat or minced meat. By varying the fillings, you can invent new tastes of the familiar dish and surprise guests or household members as often as you want, because there is nothing easier than making a brizol.
There are dishes whose names make you hesitate. They offer you such a delicacy, but you don’t even know what it is: meat, fish, or maybe dessert in general? And by name, well, there’s no way to guess either the composition or the taste of the dish. Unless the sound vaguely evokes something French ... If you are familiar with such feelings, then we suggest you go through a quick culinary educational program and at the same time prepare a brizol yourself. So that the next time you visit the restaurant or when you are visiting a particularly glamorous girlfriend, you don’t blush or look dull, but boldly reply: “Do you have fish or chicken brizol?” From meat or minced meat? ” Let them know that for you to cook brizol is a couple of trifles! Even at home.
What is a brizol? Composition of brizolA lezon is a mixture that an egg turns into if beaten with milk or cream. Sometimes a lezon is made only from diluted heavy cream, but the vast majority of chefs mean by the lezon an egg chatter. It is indispensable for the lubrication of baked products, for a bunch of ingredients in a dish, and at the same time makes it more satisfying and appetizing in appearance. If you at least once fried something in a breading, then you were directly faced with a lezon.
And now, let’s return, in fact, to brizol. Brizol is obtained when the filling is fried in a lezon. Anything can serve as a quality filling: minced meat, fish, vegetables or chop. The essence of brizol, that is, a dish fried in an egg mixture, will not change from this. And this essence, if you look, is very similar to an omelet with filling. The only difference is that any breezer is an omelet, but not every omelet has the right to be called a breezer. The main difference is in the form and technology of cooking.
Classic Brizole Recipe
Brizol is a versatile dish. It can be prepared for breakfast or served as a snack on the festive table. Brizol is convenient to take for work as a snack or to put children in school instead of a banal sandwich. But in order to vary these options with dexterity, you first need to learn how to properly cook minced meat brisol:
How to make brizol quick and easy
French chefs can afford to aesthetize and spend time on culinary delights. If your day is planned in minutes, and you really want to cook brizol at home, try cooking brizol according to a simplified recipe:
How to Make Chicken Brizol
As often happens, the classic brizol has undergone adaptation to the modern lifestyle. Not every housewife is ready to devote a lot of time to preparing a brizole, so alternative options were invented combining Bose technology with objective realities. One of the results of this culinary work was the recipe for chicken brizola: 
How to cook fish brizol? Other recipes and rules for the preparation of brizol
As you can see, in spite of its French sophistication, the brizol quite admits deviations from the canons of preparation. Taking advantage of such loyalty, you can easily prepare a brizol from fish, taking as a basis the previous recipe and replacing the chicken fillet in it with fish, cleared of skin. The main thing is that the fish does not contain small seeds, that is, marine fish is better suited for brizol. And, of course, fresh fillet is preferable to thawed. It is tastier, denser, does not fall apart and holds its shape better. However, it all depends on the capabilities and taste - it is quite possible to cook a brizol with minced fish.
Other seafood is also suitable for brizol: shellfish, mussels, peeled shrimp. Very popular squid brisol. But to prepare it is as simple as possible:
