Chicken cutlets with soy sauce
4 servings
20 minutes
Chicken cutlets with soy sauce are a harmony of Asian flavors combined in a tender meat dish. Pan-Asian cuisine is known for its balance of salty, sour, sweet, and umami tastes, and this recipe is no exception. The light aroma of parsley complements the juicy chicken mince, while the spicy soy sauce with lemon gives the cutlets a rich flavor. Fried to a golden crust, they remain soft inside, and the sauce that has soaked into them adds depth to the taste. These cutlets pair excellently with rice, noodles or fresh vegetables, turning into a full dinner or light lunch. They can be served as a standalone dish or complemented with side dishes to create various serving variations. Due to their simplicity in preparation, they are perfect for a weekday dinner but also possess an exquisite taste that will please all lovers of Asian cuisine.
1
Mix the minced meat, juice of half a lemon, chopped parsley, salt, and pepper until well combined.
- Minced chicken: 600 g
- Lemon: 0.5 piece
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Peel and finely chop the onion. Fry in 2 tablespoons of oil until golden.
- Onion: 2 heads
- Olive oil: 0.5 glass
3
Shape patties from the minced meat and coat them in flour. Fry in the remaining oil from the onion until golden brown.
- Minced chicken: 600 g
- Wheat flour: 0.5 glass
- Olive oil: 0.5 glass
4
For the sauce, mix a broth cube with 1 tbsp of lemon juice and soy sauce. Pour into the oil left from frying the cutlets, add onion, and cook for 5 minutes.
- Chicken bouillon cube: 0.5 piece
- Lemon: 0.5 piece
- Soy sauce: 3 tablespoons
- Olive oil: 0.5 glass
- Onion: 2 heads
5
Pour sauce over the cutlets.
- Soy sauce: 3 tablespoons