Fifty-Fifty Cutlets
12 servings
50 minutes
Fifty-Fifty" are cutlets that all Odessa housewives make. Every family has a plot of land where they grow various greens. And these same greens went into all dishes - and into cutlets too. The basis is green onions, cilantro, dill, parsley. If you like greens, then ideally there should be exactly half of them in the cutlets, that's why they are called that. Another very important fact in the preparation: as Lara Katsova says, when it's time to squeeze the white bun out of the milk, you don't need to be Othello. A little milk will make the cutlets juicy.
1
Soak the bread in milk and leave it for a while.
- Loaf: 0.5 piece
- Milk: 500 ml
2
Turn meat (thigh or drumstick fillet) into minced meat using a meat grinder. Then grind the bread. Chop the onion into small cubes and add it to the meat and bread. Remove thick stems from the greens and chop finely with a knife. Add to the minced meat, season with salt and pepper, and knead everything by hand for about ten minutes. Then beat it well by throwing it onto the surface to let the meat 'breathe.' The longer you throw, the fluffier the patties will be.
- Chicken fillet: 1 kg
- Loaf: 0.5 piece
- Onion: 1 head
- Green chives: 1 bunch
- Dill: 1 bunch
- Parsley: 1 bunch
- Coriander: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Shape the patties and fry them on both sides over medium heat in vegetable oil. Then place in the oven for about ten minutes at 180 degrees.
- Vegetable oil: to taste