Chicken Brizol with Creamy Sour Cream Filling

Meat omelet pancakes, and even stuffed! Cook for everyone. Chicken brizol with sour cream filling is a light, satisfying and easy to prepare dish. This is a hearty breakfast or a light dinner — you only need to decide when to cook it and what to serve it with, and the question of whether to cook it is not worth it at all. The answer is clear — cook and repeat again.
cook time: 30 min
Ethan Rowley
Chicken Brizol with Creamy Sour Cream Filling

Nutrition Facts (per serving)

137
Calories
10g
Fat
1g
Carbs
11g
Protein

Ingredients (7 portions)

Basic:

Chicken mince 400 g
Garlic 1 clove
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Milk 2 tbsp
Sour cream 2 tbsp
Dry spices to taste
Pickles 2 pc
Chicken eggs 7 pc

Recipe instructions

Step 1

Step 1
Add salt, pepper and spices to the minced meat to taste. Stir and beat the minced meat to a dense, homogeneous mass. It happens that minced chicken is very liquid. In this case, add a spoonful of starch or semolina to it and let it sit for a while. Divide the minced meat into walnut-sized balls and beat them a little.

Step 2

Step 2
Roll out the minced meat to the size of the pan. It is very convenient to do this in a film lubricated with oil.

Step 3

Step 3
Break the eggs into a large bowl, add salt and pepper to taste, butter, milk and beat well with a fork. Pour about a ladle of the egg mixture into a flat plate. Turn the minced pancake over the egg emulsion.

Step 4

Step 4
Lightly grease the pan with oil and heat it up. Quickly remove the egg with minced chicken from the plate and fry until golden brown.

Step 5

Step 5
Turn the pancake over to the other side and fry a little. Then fold the brizol in half with the beautiful side facing out and fry on both sides until cooked.

Step 6

Step 6
So prepare all the brizoli.

Step 7

Step 7
For the filling, chop the garlic and mix it with sour cream.

Step 8

Step 8
Cut the cucumbers into strips.

Step 9

Step 9
Lubricate the inside of the brizoli with sour cream and garlic, lay out the cucumbers in an even layer and slightly press down the top half so that the filling does not spill out. And serve quickly before the brizoli cools down.

Additional rubrics

Related recipes