Chicken cutlets — gourmet recipes

Chicken cutlets — gourmet recipes 

Chicken cutlets

Chicken cutlets

 

Chicken cutlets cooked in this recipe, and really good: when they are cooking eggs, and are not used in minced meat minced kneaded butter that melts when frying meatballs, that makes them tender and succulent. Perhaps cooking meatballs such demands a little more effort than usual, but it’s worth it.

Complexity — medium

Cooking time: 30 minutes

 

Ingredients for 4 servings:

  • 800 g of chicken fillet
  • 200 g onions
  • 6 slices white bread
  • 1 cup heavy cream (can substitute milk)
  • 150 g butter (meatballs)
  • 50 g butter (for frying)
  • 2 tablespoons vegetable oil
  • Salt
  • black pepper

 

Cooking:

Finely chop the onion and saute it until soft and transparent in a mixture of vegetable and butter oil, remove from heat and let cool. Prepare stuffing (the classic recipe involves using breast fillet and thighs in proportion 1:1), omitting the meat through a meat grinder or chop his hatchet. Cut the crusts off whitebread and soak the crumb in fatty cream. Peel themselves need to freeze and grate to bread the cutlets themselves in them, but instead you can use regularbreadcrumbs. Chop 150 g cold butter small dice and put in freezer.

Connect the minced chicken, fried onions and soaked crumb (overcoming of cream it categorically does not need), season with salt and black pepper and stir well to mince became less friable. Add frozen butter, quickly stir the butter cubes were distributed on minced meat, but didn’t have time to melt, and store in the fridge for half an hourhour: during this time stuffing finally took hold, and you will have the option to sculpt the meatballs.

Build from a cold beef cutlets, moistening your hands in hot water, then roll them in the breadcrumbs and FRY on all sides at a mixture of butter and vegetable oil until golden brown appearance. Then boil the meatballs until cooked in the oven, preheated to 180 degrees, for 1012 minutes. Serve the cutlets immediately. If you do not eat as many cutlets at one sitting, it’s better to leave part of the stuffing for tomorrow — if the heat yesterday, there will be neither the juiciness, neither the crust, which are famous for chicken cutlets.

To this wonderful cutlets as a garnish, you can add Baked Vegetables Salad

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