Tender & Juicy Chopped Chicken Cutlets

The cutlets turn out tender and juicy, another option for the picky ones! Chopped meat is always juicier in cutlets than regular minced meat. I tried to speed up the grinding process using a blender — no, the taste changes! And it’s no coincidence that I use both dry and fresh spices, and both onions and green onions. All together gives an amazing result of balanced taste, tenderness and juiciness. Most of the time is spent on preparing the minced meat; the cutlets are fried quickly and eaten.
cook time: 2h
Ava Prescott
Tender & Juicy Chopped Chicken Cutlets

Nutrition Facts (per serving)

173
Calories
9g
Fat
6g
Carbs
16g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Salt to taste
Milk 50 ml
Pepper to taste
Eggs (choice) 1 pc
Sour cream (with a slide any fat content) 1 tbsp
Bulb onions (large) 1 pc
Vegetable oil (for frying) 5 tbsp
Dry spices (for meat 1 tsp, dried garlic, dill, parsley, purple basil, cilantro.) 1.5 tbsp
Greenery (green onions, dill, parsley) 30 g
Chicken fillet 800 g
Semolina (with a slide) 4 tbsp

Recipe instructions

Step 1

Step 1
Prepare food.

Step 2

Step 2
Cut the onion and garlic into small cubes.

Step 3

Step 3
Wash the fillet, dry with paper towels and also cut into small cubes.

Step 4

Step 4
Add 1 tsp to meat. dry spices for meat /I use “Pripravych” for pork — ideal for any meat/, 1/2 tsp. dry garlic, and a little bit of dry herbs that you like/I have these: dill, parsley, cilantro and purple basil /.

Step 5

Step 5
Next add fresh garlic.

Step 6

Step 6
And also all the chopped onions. Pepper and salt to taste /2-3 pinches/. Mix everything thoroughly.

Step 7

Step 7
Break 1 egg and add 1 tbsp. with a large pile of sour cream /I have 10%, but thick/. Mix.

Step 8

Step 8
Add 4 tbsp. with a heap of semolina, mix everything very well.

Step 9

Step 9
Cover the finished minced meat and put it in the refrigerator for 30 — 40 minutes, for the semolina to swell and combine all the flavors.

Step 10

Step 10
After the time has passed, remove the minced meat, add finely chopped fresh herbs, stir and let stand while the pan heats up.

Step 11

Step 11
In a well-heated frying pan/medium-medium heat/pour 5 tbsp. vegetable oil, let the oil heat up and fry 1/2 tsp. minced meat/so check for salt, if it’s not enough, add salt to the minced meat /, lay out the cutlets. You can use a spoon, but I prefer to form them with wet hands.

Step 12

Step 12
Let the cutlets brown and turn over. They fry very quickly, add oil if necessary.

Step 13

Step 13
Place the fried cutlets on a plate in piles, so the heat from the top ones cooks the bottom ones. In principle, they are already ready, but...

Step 14

Step 14
They will become unusually tender if: — turn off the burner, put all the cutlets back into the frying pan in layers, pour over them with a small amount of milk/about 50 ml. or a little less/.

Step 15

Step 15
Cover loosely with a lid, turn on low heat, and let the milk evaporate. Itʼs literally 3-5 minutes, donʼt leave! /You can add hot water or cream, but I like the result with milk better — and it’s gentle — creamy flavor and low-fat cutlets./

Step 16

Step 16
After the milk has evaporated, turn off the heat and let the cutlets stand under a loosely closed lid for 5-10 minutes so that all the juices separate and combine. /It’s better to remove it from the burner, the heat of the frying pan is sufficient/. From this quantity of products you get 22 — 23 tender, flavorful cutlets. Bon appetit !

Additional rubrics

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