Chicken cutlets with mushrooms in a pan
0
1050
Kitchen
Eastern European
Calorie content
91 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
8.2 gr.
Fats *
11.4 gr.
Carbohydrates*
8.8 g
The mushroom filling immediately changes the perception and taste of the cutlets. They become more interesting, "festive", more appetizing. You can use absolutely any mushrooms, the main thing is that they are pre-boiled. If champignons are used, then they do not need to be boiled. To emphasize the mushroom flavor of the filling and make it more intense, we also add onions fried until golden brown and some aromatic Provencal herbs.
Ingredients
Cooking process
For mushroom filling, raw materials must be prepared. If we are talking about champignons, then it is enough to wipe them with a damp cloth. If the mushrooms are forest, then they must first be boiled for half an hour. Cut the prepared mushrooms into small pieces and fry in a pan with a little vegetable oil for twenty to thirty minutes at an average stove temperature. Put the fried mushrooms in a bowl with onions. Sprinkle the ingredients with salt, Provencal herbs and black pepper to taste, mix thoroughly.
Season the minced chicken with salt and ground black pepper, mix thoroughly. With wet hands, form a flat cake from the minced meat to the size of the palm. Put a teaspoon of the filling in the middle, and raise the edges of the cake and connect. We roll the resulting cutlet on the table surface or in the palms to make the surface smooth and compact it a little.
Heat some vegetable oil in a frying pan until hot. Put the cutlets and fry them at medium-high stove temperature for three minutes on each side. When the cutlets are browned on both sides, reduce the temperature to medium-low, and pour enough hot water into the pan to cover the lower third of the cutlets. Bring the water to a boil and cover the pan with a lid. Simmer for ten to fifteen minutes. After this time, open the lid, increase the temperature of the stove and evaporate the rest of the liquid. Put the finished cutlets with mushroom filling on a dish and serve hot.
Bon Appetit!