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Minced chicken cutlets with semolina

1763

Kitchen Eastern European

Calorie content 194.9 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 10.6 gr.

Fats * 14.5 g

Carbohydrates* 18 gr.

Content

Semolina has a wonderful culinary property: interacting with liquid, it actively absorbs it and swells noticeably. Thus, semolina well binds the ingredients in the minced meat, giving it a dense texture and providing juiciness. Semolina also "will not allow" the cutlets to fall apart during frying - they keep their shape perfectly, while remaining soft and tender inside.

Ingredients

Chicken mince 1 kg Egg 1 PC. Semolina 7 tbsp Onion 2 pcs. Sour cream 1 tbsp Salt taste Ground black pepper taste Vegetable oil for frying

Cooking process

If the minced meat is prepared at home, then before chopping the chicken in a meat grinder, be sure to free the fillet from skin, bones and cartilage. Set the fine grinder grate. Place the semolina in a bowl and fill it with sour cream. Mix the mass until smooth and leave at room temperature for fifteen minutes to soften the cereal.

Add a chicken egg, prepared semolina with sour cream, salt and black pepper to taste to the finished minced meat. Peel the onions, wash, dry and cut into small cubes. Add chopped onion to the minced meat.

Thoroughly mix the minced meat with additives. You can do this either by hand or with a spoon. The consistency of the mass turns out to be quite thick - it is convenient to sculpt cutlets from it.

With hands moistened with cold water, we form cutlets of the desired size. Heat a small amount of vegetable oil in a frying pan until hot. Fry the cutlets at an average stove temperature for five to seven minutes on both sides until a pronounced blush.