Cutlets are considered an important dish for modern society. Almost in any restaurant or cafe in the menu you can see cutlets. Came
cutlets directly from France, this meat product is considered foreign. However, a large spread it received in the Slavic peoples. For example, new ways of cooking cutlets were invented. Pozharsky and Kiev cutlets appeared. What are the differences between Slavic and French cutlets? Pozharsky
cutlets, like Kiev cutlets, are made of minced meat. French cutlet is a rib with a protruding bone.
Let’s prepare chicken tender cutlets from minced meat.
Ingredients for chicken cutlets:
- Chicken fillet – 1.2 kg;
- Bread – 300 g;
- Milk – 450 g;
- Butter – 50 g;
- Salt – 16 g;
- Pepper – 5 g;
- Nutmeg – 2 g;
- Coriander – g;
- Garlic – 20 g;
- Breadcrumbs – 200 g;
- Vegetable oil – 30 g.
Preparation of chicken cutlets:
Cut the crust off the bread, soak the crumbs in milk. Remove the bones from the chicken, leave the fillet with the skin.
Cut the meat into small pieces and put through a meat grinder. In a blender crush bread crumbs, squeezed from milk.
Mix the mince with the bread, coriander, nutmeg, pepper and salt. Press garlic cloves into the mince, add butter and mix thoroughly.
Leave the mince in the refrigerator for half an hour. Form the cold mince into cutlets and roll them in breadcrumbs.
Heat a frying pan, pour in vegetable oil and put the cutlets on the surface. Fry the cutlets on each side for a couple of minutes, and then cover with a lid and turn off the fire.
Let the cutlets cook under the lid for 5 minutes.
Serve with pasta or mashed potatoes.
This way you get juicy chicken cutlets. They can also be frozen and cooked in portions.
