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➠ Juicy minced chicken cutlets in a pan

Juicy minced chicken cutlets in a pan

1204

Kitchen Eastern European

Calorie content 208.1 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 11.9 gr.

Fats * 14.5 g

Carbohydrates* 13.8 g

Content

Who doesn't love tender, juicy cutlets with a golden brown crust? This is perhaps the most favorite lunch dish for most children and adults. To make chicken cutlets really juicy, it is important to observe certain points: starting with minced meat, ending with the nuances of frying and serving. In fact, there is nothing difficult about it. Everything is described in detail and in detail in this recipe.

Ingredients

Chicken fillet 800 gr. Cream 20% 100 ml Semolina 2 tbsp Egg 1 PC. Parsley 1 bundle Garlic 2 tooth. Salt taste Ground black pepper taste Vegetable oil for frying

Cooking process

Any part of the chicken can be used to make cutlets. It is necessary to separate the pulp from the bones, remove all cartilage and skin. Pieces of chicken are passed through a meat grinder with a fine grid.

Place the semolina in a separate bowl and pour in the cream. We leave the mixture for fifteen minutes so that the semolina softens. Rinse and dry the parsley greens. Throw out too tough stems. Finely chop the greens with a knife. Peel the garlic, rinse it and pass it through a press. In a large bowl, mix the minced chicken, soaked semolina in cream, chopped parsley and garlic passed through a press. Add the egg, salt and black pepper to taste.

Knead the mass with your hands or with a spoon until the components are completely mixed. Minced meat turns out to be not steep, soft, medium-thick. Cutlets can be shaped either with your hands or with a spoon. If the mass sticks strongly to the palms, moisten them with cold water.

Heat a small amount of vegetable oil in a frying pan until hot. We spread the formed cutlets into it. Fry without a lid at an average stove temperature for three to four minutes on one side.

Turn the cutlets over to the other side and close the pan with a lid. We fry for another three minutes. With this method, you can achieve a golden brown crust, and add juiciness to the cutlets with the help of steam inside the pan, which will not come out thanks to the lid. We remove the finished cutlets from the pan and immediately serve them on the table, while they are hot and as juicy as possible. An excellent side dish is a fresh vegetable salad and mashed potatoes.

Bon Appetit!