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Chicken Brizol with Sour Cream Filling

Meaty omelet "pancakes"—and stuffed, no less! Everyone should make these. Chicken brizol with a sour cream filling is a light, hearty, and easy dish. It works as a filling breakfast or a light dinner; the only thing to decide is when to make it and what to serve alongside. Whether to make it at all isn't even a question—the answer is simply: make it, then make it again.

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Chicken brizole with sour cream filling
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Chicken brizole with sour cream filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 11 g
Fats 45 % 10 g
Carbohydrates 5 % 1 g
116 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Season the ground chicken with salt, pepper, and spices to taste. Knead it and slap it against the bowl until it's dense and smooth. Ground chicken can sometimes be very wet; if so, work in a spoonful of cornstarch or semolina and let it rest a few minutes. Divide the meat into walnut-sized balls and flatten each one a bit.

  2. Step 2:

    Step 2

    Roll each portion out to the size of your skillet. It's easiest to do this between sheets of oiled plastic wrap.

  3. Step 3:

    Step 3

    Crack the eggs into a large bowl, add salt and pepper to taste, then the oil and milk, and beat well with a fork. Pour about a ladleful of the egg mixture onto a flat plate. Flip a chicken round off the wrap and onto the egg.

  4. Step 4:

    Step 4

    Lightly oil the skillet and heat it up. In one quick motion, slide the egg-coated chicken round off the plate into the pan and fry until golden.

  5. Step 5:

    Step 5

    Flip it to the other side and fry briefly. Then fold the brizol in half with the pretty side out and fry on both sides until cooked through.

  6. Step 6:

    Step 6

    Cook all the brizols the same way.

  7. Step 7:

    Step 7

    For the filling, mince the garlic and stir it into the sour cream.

  8. Step 8:

    Step 8

    Cut the pickles into thin strips.

  9. Step 9:

    Step 9

    Spread the garlic sour cream inside each brizol, lay the pickles in an even layer, and press the top half down gently so the filling stays put. Serve right away, while they're still warm.

  • Enjoy! P.S. The filling can be anything. Cheese (from firm to soft and creamy), tomatoes, mushrooms with onion, bell peppers, and fresh herbs all work beautifully in a brizol—so do breadcrumbs ground with garlic and salt and moistened with olive oil, French-style. There's no limit to what you can try, and that's just with chicken. You could also use ground lamb and, instead of a filling, brush the inside with cranberry or pomegranate sauce—good enough that you won't need to go out to a restaurant.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Minced chicken - 143  kcal/100g

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