Chicken cutlets with butter and onions
4 servings
60 minutes
Chicken cutlets with butter and onion are a tender and aromatic dish of European cuisine, combining simplicity of preparation with exquisite taste. The history of such cutlets goes back centuries when housewives sought to create a soft and juicy texture for meat dishes. The addition of butter gives the cutlets a velvety quality, while the onion enhances their rich flavor. During frying, an appetizing golden crust forms that retains juiciness inside. These cutlets pair wonderfully with mashed potatoes, fresh vegetables, or light sauces. They can be served both at home and on festive tables. The simplicity of ingredients makes them accessible, while the delicate taste and tenderness captivate from the first bite.
1
Wrap the butter in plastic wrap and place it in the freezer for 30 minutes.
- Butter: 50 g
2
Soak the bread crumb (without crusts) in cold water.
- Loaf: 2 pieces
3
Chop the onion very finely; the finer, the better. You can also grate it.
- Onion: 1 piece
4
Combine minced chicken breast with soaked bread (squeeze a little), egg, and onion.
- Minced chicken: 500 g
- Loaf: 2 pieces
- Chicken egg: 1 piece
- Onion: 1 piece
5
Knead the minced meat well, add salt (1 tsp), pepper (less than 1/3 tsp), and for juiciness add 4 tbsp of water; it will turn into broth in the patties and be retained in the breadcrumbs inside. The minced meat may be a bit runny - knead it with a spoon for 5 minutes or beat it by tearing pieces of meat and throwing them back into the bowl; the water will absorb into the meat and you can work with the mixture.
- Salt: 1 teaspoon
- Ground black pepper: to taste
6
Quickly grate the butter from the freezer on a coarse grater.
- Butter: 50 g
7
Add to the minced meat and mix everything. Place in the refrigerator for 10 minutes.
- Butter: 50 g
8
Form chicken cutlets from minced meat with wet hands and coat them in flour.
- Wheat flour: 1 glass
9
Pour 0.5 cm of odorless vegetable oil into a well-heated pan, let it heat up, and place the patties in. Fry them on both sides until golden brown (about 5 minutes on each side). Do not cover the pan.
- Vegetable oil: to taste