Chicken cutlets with ryazhenka sauce
8 servings
90 minutes
Recipe from Mirko Dzago, chef of the Onest and Aist restaurants.
1
Wrap the onion in foil greased with vegetable oil. Bake in a preheated oven at 160 degrees for 1 hour. Remove the onion, peel it, and blend it into a smooth puree. Use 200 grams of baked onion for the patties; if there's any left, you can store it in a jar and use it later.
- Onion: 3 heads
- Butter: 450 g
2
Place the chicken mince in a large bowl. Add softened butter (100 g), cream, and baked onion (200 g). Season with salt and pepper.
- Ground chicken: 1 kg
- Butter: 450 g
- Heavy cream 35% fat: 30 ml
- Onion: 3 heads
- Salt: to taste
- Ground black pepper: to taste
3
Mix the minced meat well by hand, hitting it against the sides of the bowl with force. It should become very tender and incorporate air. Cover the prepared minced meat with plastic wrap and refrigerate for 1 hour.
4
Mash the potatoes with a masher.
- Potato: 400 g
5
Add heated milk to the potatoes and mix with a spatula.
- Milk: 150 ml
6
Gradually, working intensively with a spatula, start to mix in the softened butter.
- Butter: 450 g
7
Perhaps a bit of the remaining 350 grams of butter won't be needed; it all depends on the starchiness of the potatoes. This can be understood by the consistency of the puree: it should be fluffy, buttery, but not excessive.
8
Take the minced meat out of the fridge and shape 12 round patties with wet hands.
9
Place the patties in a skillet with heated vegetable oil and fry until golden brown, 2 minutes on each side.
- Olive oil: 60 ml
10
Then transfer the patties to a baking sheet and place in a preheated oven at 180 degrees for 7-8 minutes.
11
Cut the mushrooms (assorted) into large pieces as needed. Season with salt and pepper, and fry in a large deep pan with butter until cooked. Transfer to another container and sprinkle with chopped parsley.
- Fresh mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
12
Prepare the sauce. Wipe the pan with a napkin after the mushrooms, add a piece of butter and melt it.
- Butter: 450 g
13
Chop shallots and white mushrooms, add olive oil, salt, and pepper. Fry while stirring for about 1 minute to let the mushrooms release their juice.
- Shallot: 30 g
- Porcini mushrooms: 100 g
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
14
Pour the broth into the pan, bring to a boil, and simmer for 2-3 minutes on high heat.
- Chicken broth: 300 ml
15
Reduce the heat, pour in the fermented baked milk, add about 20-30 grams of butter and bring to a boil.
- Ryazhenka (fermented baked milk): 400 ml
- Butter: 450 g
16
Remove the sauce from heat, let it cool and infuse a bit, then blend the sauce and strain it through a sieve.
17
Place 2 cutlets, mashed potatoes (if cooled, warm it slightly), and a mushroom garnish on each plate. Drizzle with the sauce made from fermented milk and immediately serve.
- Ground chicken: 1 kg
- Potato: 400 g
- Fresh mushrooms: 300 g
