Chicken cutlets with cheese and mushrooms

We wipe the champignons with a damp cloth, removing dirt. Cut the mushrooms into thin slices. Peel the onions, rinse and dry. Cut the onion into small cubes. Grate hard cheese with large holes.

Heat a small amount of vegetable oil in a frying pan. Pour chopped onions into it and, with constant stirring, bring it to transparency and a light golden hue. Then add the sliced ​​mushrooms to the pan, stir and continue to fry until the mushrooms become soft and begin to brown. This will take approximately ten minutes. At the end of cooking, add salt and black pepper to taste, stir and remove the pan from the stove. Let the finished filling cool a little and pour the grated cheese to it, mix everything together.

Add salt and ground black pepper to the minced meat to taste. We knead the mass well with our hands so that it becomes a little more viscous. We form a flat cake from the minced meat to the size of the palm, put a portion of the filling inside. We connect the edges of the tortilla over the filling and form a smooth patty with patting movements. To prevent your hands from sticking to the minced meat, we moisten them with cold water. Thus, we form cutlets using all the minced meat and all the filling. Roll the formed raw cutlets on all sides in breadcrumbs. Thanks to them, when frying, you can easily get a crispy brown crust, which will favorably set off the delicate cutlet pulp with a filling.

In a frying pan, heat a little vegetable oil until hot and fry the cutlets in it until golden brown. Fry for four to five minutes on each side, without covering the pan with a lid.

We transfer the finished cutlets from the pan to a dish and serve hot - this is how they are the most delicious and juicy. A suitable side dish is a vegetable salad or fresh vegetables, and mashed potatoes.