Chicken cutlets with creamy herb sauce
4 servings
45 minutes
Chicken cutlets with creamy herb sauce are a tender and aromatic dish of Chinese cuisine that combines the softness of chicken mince with a rich creamy sauce enriched with herbs. The cutlets become airy due to the addition of milk and bread, while pre-frying gives them a golden crust. The sauce, made from white wine, cream, and fresh herbs, complements the flavor by creating an exquisite balance between creamy tenderness and spicy herbal notes. This dish is perfect for both festive dinners and cozy home lunches. It can be served with a side of rice or fresh vegetables, enjoying the rich taste and creamy texture. Spicy herbs give the cutlets a special character, making them a truly unique culinary masterpiece.
1
Peel and chop the onion. Heat a little vegetable oil in a pan, add half of the onion, and sauté for about 3 minutes until soft.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
2
Soak the bread in milk, then gently squeeze it out.
- White bread: 4 pieces
- Milk: 100 ml
3
Mix chicken mince, bread soaked in milk, fried onion, and egg, add salt and pepper.
- Ground chicken: 400 g
- White bread: 4 pieces
- Onion: 2 heads
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Form patties from the minced meat and fry in vegetable oil for 3 minutes on each side.
- Vegetable oil: 2 tablespoons
5
Place the patties in a microwave-safe dish and cook for 5 minutes at 900 W.
6
Wash and chop sorrel, wild garlic, and parsley coarsely. Place the remaining onion and greens in a microwave-safe dish, pour in the wine, and cook for 4 minutes at 900 W.
- Sorrel: to taste
- Wild garlic (ramson): to taste
- Parsley: to taste
- Onion: 2 heads
- Dry white wine: 200 ml
7
Pour cream into the sauce, mix, and return to the oven for 2 minutes. Let it cool slightly, transfer to a blender, and blend.
- Cream: 150 ml
8
Place the hot cutlets on a plate and drizzle with sauce.
