Albanian chicken breast cutlets
0
1798
Kitchen
Eastern European
Calorie content
111.5 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
12.1 gr.
Fats *
11 gr.
Carbohydrates*
5.1 gr.
If you decide to cook chicken breast cutlets, this recipe is one of the most successful. The breast is crushed by hand into small cubes and slightly marinated in a mixture of kefir and spices. With this method, the cutlets will never turn out to be dry: on the contrary, they will delight you with a special delicate juiciness, an ideal golden brown crust and a balanced taste. Cutlets can be used not only hot, but also cold - as a filling for a burger, for example. After warming up, their taste does not suffer at all.
Ingredients
Cooking process
Finely chop the prepared fillet by hand with a knife. It is important to cut the breast across the fibers - such pieces in ready-made cutlets easily disintegrate when chewed, and as a result, the product feels more tender. Place the minced chicken into a bowl. Peel the onions, wash, dry and chop with a knife into small cubes. Wash the parsley, dry it, discard the coarse stems. We cut the greens shallowly. Add prepared onion and parsley to the minced meat, as well as salt and black pepper. We mix everything together.
We remove the finished cutlets from the pan and put them in a thick-walled saucepan under the lid so that when frying the next portion, the previous one does not have time to cool down. Store the fried cutlets in a saucepan until serving. Albanian cutlets are successfully combined with tomato sauce, mashed potatoes and fresh vegetables.
Bon Appetit!