Juicy minced chicken cutlets - cooking secrets

Kitchen appliances and utensils: cutting board, kitchen knife, deep bowl, grater with large holes, breading bowl, plate for serving the finished dish, stove, silicone spatula, frying pan, meat grinder, freezer.

Ingredients

Step cooking

Raw material preparation

1. 500 g of minced meat can be bought if you trust the manufacturer, or cook it yourself. It is best to make minced chicken at home. Wash and dry chicken or chicken legs. Remove skin from fillet and pulp of chicken legs, remove films and separate meat from bones. Pass the prepared meat through a meat grinder. This will not take much time, because the chicken meat is very tender and easy to grind.
   
2. Trim 125 g of stale wheat bread from the crusts and soak in 180 ml of milk for 15 minutes. Squeeze out excess moisture. Do not use fresh bread, as it may give a sour taste. Better to take yesterday, a little dried up.
   
3. Peel one medium onion, cut into small cubes and fry in vegetable oil until golden brown. Grind two garlic cloves. Pre-freeze 60 g butter.

Cooking the cutlet mass

1. Add minced crumb of white bread, fried onions, chopped garlic, 1 egg and 50 ml of cream to the minced meat.
   
2. Chicken is so amazingly combined with cream that cutlets are much tastier than using milk.
   
3. Stuff the minced meat with salt, ground pepper and, whisking thoroughly, stir until smooth and splendid. Stuffing must be very well kneaded to get a homogeneous viscous mass. Cutlets will be stronger and more tender if the chicken is well beaten. To do this, you should take the stuffing in handfuls and again throw it into the container - beat off.
   
4. Add butter and mix.
   

Butchering

So that the meat cutlet or chopped mass can be easily divided into portions and form products, you need to moisten your hands in water, and then the mass will not stick to your hands. We prepare the prepared mass in the form of cutlets, giving them an oval, slightly flattened shape. Formed cutlets to brew on all sides in breadcrumbs.

Roasting

In order for the cutlets to be tasty and juicy, they are laid out on a frying pan well-heated with fat, fried on both sides until a uniform crust is formed, and then, significantly reducing heat, they are brought to readiness.

Innings

• Serve the finished product on a heated dish or plate with a side dish. Sprinkle cutlets with chopped herbs, pour oil or sauce.
• Side dishes - friable cereals, boiled pasta, stewed cabbage, fried or boiled potatoes, stewed carrots with green peas.
• Sauces - tomato, sour cream, sour cream with tomato, sour cream with onions.

Video recipe

We offer you to watch a video of making these amazing chicken cutlets. You can repeat at home all the recommendations of the video cooking recipe, and you will surely succeed. Please your loved ones with this yummy!

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