About cutlets it is customary to argue a lot among cooks and chefs. The fact is that this dish has quite a lot of contradictions, which still can not be solved.
For the most part, the controversy about cutlets is rooted in the fact that we know too little about the origin of this dish. There is a suggestion that cutlets were created in France. But, similar to French cutlets meat products were also in other European countries.
Cooking cutlets in the French way tried our cooks. But, the result was a completely different, more original product. Chopped cutlets are still considered a phenomenon for foreigners.
We will not delve into the history of cutlets, it is better to prepare a budget version of this dish.
Ingredients for chicken cutlets:
- minced chicken – kg;
- salt – ½ tsp;
- onion – 2 pcs.;
- egg – pcs;
- garlic – clove;
- sour cream – tbsp;
- butter – 40 g;
- parsley – 40 g;
- white bread – 4 slices;
- milk – 150 ml.
Preparation of chicken cutlets:
Onions cut into half-rings, in a frying pan fry in butter until golden. Add to the onions a clove of garlic pressed through the press. Take the fried onions off the fire and let them cool down.
Leave only the crumbs of bread slices, which we dip in milk for soaking. Then squeeze the bread and put it through a meat grinder together with fried onions.
Add the onion and bread masses to the minced
meat
. Shinkuem finely parsley, pour into the mixture, put sour cream, beat an egg. Do not forget to salt the mass, knead to homogeneity and beat well.
Form the resulting mixture into cutlets
.
On medium heat in a frying pan with vegetable oil fry the cutlets until browned on both sides.
As soon as the cutlets are lightly fried, transfer them to a baking dish. Cook in the oven at 170 degrees for 15 minutes.
To the minced meat you can add spices, for example, paprika and black ground pepper.
You get a lot of cutlets, which will be enough for a whole week.
