Chicken cutlets with cheese and dill
4 servings
60 minutes
Chicken cutlets with cheese and dill are a true delight for gourmets, combining the tenderness of chicken fillet, the spiciness of hard cheese, and the fresh aroma of dill. Although this recipe is associated with Chinese cuisine, it has a universal character and easily adapts to any taste preferences. Chicken cutlets filled with butter and cheese acquire extraordinary juiciness, while the crispy coating gives them an appetizing texture. They can be served with vegetables, greens or a light sauce, making the dish even richer. This is an ideal option for a cozy family dinner or festive table where not only taste but also aesthetic enjoyment is important. It pairs wonderfully with side dishes, light salads and spicy sauces, making every meal unforgettable.
1
Prepare the filling: grate cheese and butter on a fine grater. Finely chop the dill. Mix cheese, butter, and dill until smooth. Place in the refrigerator.
- Hard cheese: 100 g
- Butter: 50 g
- Dill: to taste
2
Wash the fillet, cut it into small pieces, and grind it with onion in a meat grinder. Season with salt and pepper to taste, add starch, and knead the minced meat well. I prefer to use starch instead of egg, as it makes the cutlets juicier and better hold their shape (especially for chicken cutlets).
- Chicken fillet: 900 g
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Starch: 2 teaspoons
3
Form the patties (it's better to do this with wet hands): place the chilled filling on a patty made of minced meat, cover it with a second patty of minced meat. Shape an oval patty. Coat it in flour, then in egg and breadcrumbs. Place on a plate or board. Do this with all the minced meat. It's better to chill the patties slightly before frying. I did it this way: I formed patties from half of the minced meat and put them in the fridge while making patties from the remaining minced meat. Then, while frying the first batch, the second was cooling in the fridge.
- Chicken egg: 2 pieces
- Breadcrumbs: to taste
- Wheat flour: to taste
4
Fry the cutlets in vegetable oil in a well-heated pan until golden brown.
- Salt: to taste