Chicken and Veal Cutlets
10 servings
90 minutes
Chicken and veal cutlets are a tender, juicy dish of Russian cuisine that perfectly combines two types of meat to create a rich flavor. Veal gives the cutlets density and depth, while chicken meat makes them soft and airy. Light creamy notes add special tenderness, and the crispy breading completes the composition. This dish comes from old Russian traditions when housewives aimed to prepare hearty yet elegant food for family dinners. Cutlets pair wonderfully with mashed potatoes, fresh vegetables, or homemade pickles. They are suitable for both everyday lunch and festive tables. They can be easily prepared in advance and finished before serving, making them a versatile choice for any occasion.
1
Chop the onion into cubes and sauté in vegetable oil until golden brown over low heat. Let it cool.
- Onion: 250 g
- Vegetable oil: to taste
2
Cut the dried loaf in half, remove the crusts, cut half of the loaf into large cubes and soak in water.
- Stale white loaf: 1 piece
3
Grate the second half of the loaf to get breadcrumbs for breading.
- Stale white loaf: 1 piece
4
Clean the meat from tendons and membranes, cut into large pieces, and pass through a meat grinder.
- Boneless chicken thigh fillet: 700 g
- Veal: 500 g
5
Add squeezed bread crumbs, cooled onion, 250 ml of cream, salt, and pepper to the minced meat. Mix by hand until homogeneous and pass through the meat grinder again.
- Stale white loaf: 1 piece
- Onion: 250 g
- Cream 30% fat: 250 ml
- Salt: 15 g
- Ground black pepper: to taste
6
Grate the frozen butter and mix it with the oil. Beat it in a bowl or on the table. Place the minced meat in the refrigerator for 30 minutes.
- Butter: 80 g
7
Mix the remaining cream with the egg. Shape the patties, coat them in flour, then in the egg-cream mixture, and finally in the prepared breadcrumbs.
- Cream 30% fat: 250 ml
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Stale white loaf: 1 piece
8
Heat vegetable oil in a pan and fry the patties on both sides over medium heat until golden brown.
- Vegetable oil: to taste
9
Cook the cutlets in an oven preheated to 180 degrees for 10 minutes. Flip the cutlets halfway through cooking.
