Chicken cutlets with cheese and raisins
6 servings
60 minutes
Chicken cutlets with cheese and raisins are an unusual dish of Russian cuisine that combines the tenderness of chicken meat, the creaminess of cheese, and the sweet notes of raisins. This combination gives the cutlets softness and a slight piquancy. The origins of the recipe may trace back to Russian gastronomic traditions where meat products with unexpected sweet additions were often used. These cutlets are perfect for both family dinners and festive gatherings, surprising guests with their unique flavor. Thanks to cream and butter, the filling acquires special juiciness, while the crispy coating makes each cutlet appetizing and tempting. Serve them with fresh vegetables or creamy sauce to highlight their exquisite taste.
1
It's better to take stale bread. Cut off the crust and slice it into thin strips about 1.5–2 cm long. Add cream, salt, and pepper to the minced meat (preferably coarsely ground, but not critical). Mix well for a few minutes. The mixture becomes sticky.
- White loaf (baton): 4 pieces
- Cream: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Mix the butter with grated cheese and rinsed raisins, shape into elongated patties, and place in the freezer for 30 minutes. It is advisable to line the plate with plastic wrap beforehand, so the patties won't need to be scraped off with a knife.
- Butter: 30 g
- Hard cheese: 30 g
- Raisins: 1 tablespoon
3
We place the minced meat on a wet hand, put a cheese patty in the middle, wrap the edges, and shape our cutlet. We do this while occasionally wetting our hands in water. We need to get a smooth, flat cutlet.
- Ground chicken: 500 g
4
Beat the egg lightly with milk. Dip the patties in the egg, then in breadcrumbs.
- Chicken egg: 1 piece
- Milk: 1 tablespoon
5
Fry in vegetable oil for about 5 minutes on each side over medium-low heat. Do not cover with a lid.
