Chopped chicken breast cutlets with cheese

Prepare chicken breasts: cut off, if necessary, all films, cartilages, remove bone and skin. Dry the resulting fillet with paper towels.

Grind the breasts with a knife into small cubes. The approximate size of the pieces is one centimeter. It is important to cut across the fibers: this will make the chicken pieces in the cutlets more tender. Cut the hard cheese in the same way as chicken meat - into small cubes.

We wash the dill greens, dry them and chop finely with a knife. Peel the garlic, rinse it and pass it through a press. In a large bowl, mix chopped chicken breasts, chopped dill, chopped cheese, garlic passed through a press. Add kefir, salt, curry and black pepper to taste. Remember, the curry seasoning already contains salt. Knead the minced chicken with a spoon. The result is a structural mass of medium density. We give the minced meat to marinate before frying the cutlets for about an hour. If possible, it is better to leave it for five to six hours - the chicken breasts will become more tender.

Heat a small amount of vegetable oil in a frying pan until hot. We spread the minced meat in the form of cutlets with a spoon. The plate temperature is medium-high. Do not cover the pan with a lid to get a golden brown crust. Fry the cutlets for two to three minutes on each side. As soon as the cutlets are well browned, transfer them from the pan to the dish.

Serve the patties hot right after frying, while the cheese keeps its melted texture. As an addition, you can serve vegetables, mashed potatoes, various salads.