Now we are talking about a simple, but incredibly tasty dish. We will tell you how to prepare the breadcrumbs with prunes. For their preparation, pork, beef, and chicken will suit.
Kruchiniki from pork with prunes
Ingredients:
- pork neck is lean - 800 g;
- prunes - 150 g;
- salt, pepper - to taste.
Preparation
We cut the neck with slices about 8 mm thick. We beat off the meat, sprinkle with salt and pepper. We put 2-3 pieces of prunes on each piece. We wrap it with a roll and chop it with a toothpick. We heat the vegetable oil in a frying pan, lay out rolls and fry from all sides until ready.
A recipe for marten with prunes in creamy sauce
Ingredients:
- pulp of veal - 400 g;
- lard - 150 g;
- prunes - 200 g;
- salt pepper;
- butter - 50 g;
- cream - 350 ml;
- dry white wine - 100 ml.
Preparation
Veal mine, dried and cut across fibers with slices about 1 cm thick. We cut the fat into thin strips of the same length as the meat. Prunes my and pour hot water for 15 minutes.
Each piece of veal is beaten, salt and pepper, on top (closer to the edge) we put the lard, and on top the prunes. We wrap the meat with a roll, and the edges are fastened with a toothpick.
Fry prepared krucheniki in a frying pan with melted butter for 7-10 minutes - first (about 3-4 minutes) on high heat, and then on a weak one. Now we remove the meat from the frying pan, the fat is poured into the saucepan, we also add cream and wine there. Boil the sauce over low heat until thick. After that, we lower our rolls into it and warm up the minutes. And then put it on a plate and pour a creamy sauce .
Krucheniks with prunes and dried apricots
Ingredients:
- fillet of chicken - 1 kg;
- prunes - 250 g;
- dried apricots - 150 g;
- sour cream - 100 g;
- salt pepper.
Preparation
Dried apricots and prunes are poured with boiling water and leave for 20-30 minutes, and then cut into strips. Cut the fillet into slices and carefully beat off. Sprinkle with salt and pepper. We spread dried apricots and prunes on top and turn off rolls. We lay the crochets on the frying pan in such a way that the edge is below and fry until red. After that, we put them into the tank for extinguishing. Sour cream is mixed with 100 ml of water and we fill the rolls with the mixture obtained. Extinguish for about 10 minutes, and then serve it to the table.