Chicken cutlets in egg batter with dill
6 servings
60 minutes
Chicken cutlets in egg batter with dill are a tender and aromatic dish of Russian cuisine that captivates with its soft taste and appetizing crispy crust. The history of such recipes goes back centuries when housewives sought ways to make meat juicier and richer. The egg batter with dill adds a special freshness and lightness to the dish, while spices enhance its aroma. These cutlets can be served as a standalone dish or complemented with a side – mashed potatoes, vegetables, or fresh herbs. They are perfect for family dinners, festive gatherings, and even cold snacks. Due to the simplicity of preparation and the availability of ingredients, this recipe has become a favorite in many homes, offering the cozy taste of home cooking.
1
Cut the chicken fillet into slices 1 centimeter wide.
- Chicken fillet: 1 kg
2
Place the fillet on a flat surface, cover it with plastic wrap, and pound it well.
3
Break the eggs into a deep bowl.
- Chicken egg: 4 pieces
4
Chop the dill finely.
- Dill: 1 bunch
5
Add chopped dill, mayonnaise, and a little ground pepper to the eggs in a bowl and mix thoroughly.
- Dill: 1 bunch
- Mayonnaise: 2 tablespoons
- Ground black pepper: to taste
6
Add flour to the obtained mass and mix well to avoid lumps. The consistency of the dough should be similar to pancake batter.
- Wheat flour: 2 tablespoons
7
Season the fillet with salt and pepper on both sides and sprinkle with paprika.
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
8
Dip the cutlet into the prepared batter.
9
Heat the pan and add sunflower oil. Place 4-5 pieces and fry for 5 minutes on each side. It is advisable to change the oil after each batch.
- Sunflower oil: 100 ml
10
It can be served hot or cold. Enjoy your meal!