Chicken cutlets with garlic
8 servings
80 minutes
Chicken cutlets with garlic are the embodiment of home comfort and warm family evenings. This recipe, originating from Russian cuisine, combines the tenderness of chicken mince with the aroma of spicy garlic. Historically, cutlets hold an important place in Russian culinary tradition as a simple yet hearty dish loved by many generations. Their taste is rich and juicy due to the use of fat and spices, while the addition of bread gives airiness and softness to the texture. Fried to a golden crust, they pair perfectly with mashed potatoes, fresh vegetables, or a light sauce. Such cutlets make an excellent choice for both everyday dinners and festive tables, providing enjoyment and a sense of comfort with every bite.
1
If you bought chicken mince - that's good, but I prefer to make the mince myself from chicken thighs. It doesn't take much time, but the mince not made from fillet will be less dry. When the mince is thawed-bought-prepared, cut the bread into pieces and soak it in milk for 10-15 minutes.
- Minced chicken: 1 kg
- White bread: 300 g
- Milk: 300 ml
2
Clean the onion, garlic; remove the skin from the fat and finely chop the cilantro. Pass the onion, bread (bread soaked in milk must be squeezed out; otherwise the filling will be too liquid) and fat through a meat grinder, and chop the garlic into small pieces and mix everything with the minced meat. Add salt (1.5 teaspoons of salt per 1 kg of minced meat), pepper (to taste), cilantro, dried garlic, and an egg to the resulting mixture and mix well.
- Onion: 3 pieces
- Garlic: 2 heads
- Salo: 150 g
- Coriander: 50 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Place the pan on heat 8 out of 9, pour in oil and wait for it to heat up. Take a handful of minced meat, shape it into a patty, and place it in the pan. Reduce the heat to 6 out of 9, fry the patties on one side for 10 minutes, flip them, and fry for another 10 minutes on the other side without covering. Then reduce the heat to 4 out of 9 and fry for another 6-7 minutes covered; if the patties are too dry, you can add a little water or broth while frying covered.
- Sunflower oil: 30 ml