Chopped Chicken Cutlets
6 servings
20 minutes
Chicken cutlets are a cozy dish of Russian cuisine that embodies the tenderness and simplicity of rural life. They have an airy texture due to the combination of minced chicken fillet, eggs, and potato starch. Mayonnaise adds a special juiciness and softness to the flavor, while onion adds a subtle piquant note. These cutlets are quick and easy to prepare – an ideal option for a family dinner. They can be served with mashed potatoes, fresh vegetables, or aromatic homemade sauces. The simplicity of preparation makes them accessible even for novice cooks, while their tender taste with a light crispy crust turns them into a favorite dish for the whole family.
1
Rinse the chicken fillet, pat dry to remove excess water, and chop into pieces 1-2 cm in diameter. Any meat can be used, but the tenderest cutlets are, of course, made from the breast. Finely chop the onion.
- Chicken fillet: 500 g
- Onion: 1 piece
2
In a bowl, beat the egg with mayonnaise using a fork, add salt and pepper. Add onion and chicken, and mix well. Then gradually incorporate starch in small portions until a light/medium viscosity is achieved; there's no need for it to be very thick. The consistency can always be adjusted during the process: use starch to thicken and mayonnaise to thin. The proportions depend heavily on the mayonnaise. Be sure to use a fatty and thick mayonnaise, even one with a very rich flavor (the taste will soften significantly when frying); a light one will not work well.
- Chicken egg: 3 pieces
- Mayonnaise: 5 tablespoon
- Onion: 1 piece
- Chicken fillet: 500 g
- Potato starch: 0.5 glass
- Mayonnaise: 5 tablespoon
3
Heat oil in a pan, place the meat mixture in the pan (about two spoons for each patty). Fry on medium heat for a few minutes on each side: the meat will cook quickly, but the mayonnaise and starch need time to bind.
- Vegetable oil: 1 tablespoon