Chicken Breast Cutlets
4 servings
90 minutes
Chicken breast cutlets can be your triumph and your failure. There is nothing easier and nothing worse than overdried chicken breast. To prevent this from happening, onions and bread soaked in milk are added to the cutlets. Try not to get confused in this part of the recipe and follow the instructions strictly.
1
Cut the crusts off the bread and soak it in milk.
- Stale loaf: 3 pieces
- Milk: 100 ml
2
Cut the chicken breasts into small pieces. Also, chop the onion coarsely.
- Chicken fillet: 500 g
- Onion: 1 head
3
Pass the chicken and onion through the meat grinder.
- Chicken fillet: 500 g
- Onion: 1 head
4
Add bread and egg to the minced meat: the bread soaked in milk will ensure the juiciness of the cutlets, while the egg will bind the mixture.
- Stale loaf: 3 pieces
- Chicken egg: 1 piece
5
Press the garlic through a press, add softened butter, salt, and spices to taste. Mix well.
- Garlic: 1 clove
- Butter: 30 g
- Salt: to taste
- Ground coriander: to taste
- Ground cardamom: to taste
- Turmeric: pinch
6
Wet your hands in cold water and shape the patties to the same size by slapping them in your palms to remove air bubbles from the minced meat. To make it easier to create patties of the same size, you can measure the minced meat with a spoon.
7
Coat the cutlets in flour.
- Wheat flour: 100 g
8
Heat vegetable oil in a pan and place the patties. Fry on medium heat for 7-10 minutes until golden brown.
- Vegetable oil: 30 ml
9
Flip the patties and fry for another 7-10 minutes. To check readiness, poke the patty with a toothpick - clear juice should come out. If the juice is pink, reduce the heat, cover the pan with a lid, and leave for another 5 minutes.