Chopped chicken cutlets

Name: Chopped chicken cutlets
Total time: 2 h
Yield: 10
Ingredients: 800 g Chicken fillet; 1 Eggs; 1 tablespoon Sour cream; 4 tablespoon Semolina; 1 Bulb onions; 3 cloves of garlic Garlic; 1.5 tablespoon Dry spices; 30 g Greenery; 5 tablespoon Vegetable oil; to taste Salt; to taste Pepper; 50 ml Milk

The cutlets turn out tender and juicy, another option for the picky ones! Chopped meat is always juicier in cutlets than regular minced meat. I tried to speed up the grinding process using a blender - no, the taste changes! And it’s no coincidence that I use both dry and fresh spices, and both onions and green onions. All together gives an amazing result of balanced taste, tenderness and juiciness. Most of the time is spent on preparing the minced meat; the cutlets are fried quickly and eaten.

86

8004

Emily Gonzalez

Author of the recipe

Calories

225Kcal

Protein

21gram

Fat

12gram

Carbs

8gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

800g

1

1tablespoon

4tablespoon

1

3cloves of garlic

1.5tablespoon

30g

5tablespoon

to taste

to taste

50ml

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Prepare food.
STEP 2
Cut the onion and garlic into small cubes.
STEP 3
Wash the fillet, dry with paper towels and also cut into small cubes.
STEP 4
Add 1 tsp to the meat. dry spices for meat /I use “Pripravych” for pork - ideal for any meat/, 1/2 tsp. dry garlic, and a little bit of dry herbs that you like / I have these: dill, parsley, cilantro and purple basil /.
STEP 5
Next add fresh garlic.
STEP 6
And also all the chopped onions. Pepper and salt to taste /2-3 pinches/. Mix everything thoroughly.
STEP 7
Break 1 egg and add 1 tbsp. with a large pile of sour cream /I have 10%, but thick/. Mix.
STEP 8
Add 4 tbsp. with a heap of semolina, mix everything very well.
STEP 9
Cover the finished minced meat and put it in the refrigerator for 30 - 40 minutes, for the semolina to swell and combine all the flavors.
STEP 10
After the time has passed, remove the minced meat, add finely chopped fresh herbs, stir and let stand while the pan heats up.
STEP 11
In a well-heated frying pan / medium-medium heat / pour 5 tbsp. vegetable oil, let the oil heat up and fry 1/2 tsp. minced meat / so check for salt, if it’s not enough, add salt to the minced meat /, lay out the cutlets. You can use a spoon, but I prefer to form them with wet hands.
STEP 12
Let the cutlets brown and turn over. They fry very quickly, add oil if necessary.
STEP 13
Place the fried cutlets on a plate in piles, so the heat from the top ones cooks the bottom ones. In principle, they are already ready, but...
STEP 14
They will become unusually tender if: - turn off the burner, put all the cutlets back into the frying pan in layers, pour them with a small amount of milk / about 50 ml. or a little less/.
STEP 15
Cover loosely with a lid, turn on low heat, and let the milk evaporate. It's literally 3-5 minutes, don't leave! /You can add hot water or cream, but I like the result with milk better - it’s gentle - creamy flavor and low-fat cutlets./
STEP 16
After the milk has evaporated, turn off the heat and let the cutlets stand under a loosely closed lid for 5-10 minutes so that all the juices separate and combine. /It’s better to remove from the burner, the heat of the frying pan is enough/. From this quantity of products you get 22 - 23 tender, aromatic cutlets. Bon appetit !