Chicken cutlets with zucchini and cottage cheese
8 servings
40 minutes
The custom of adding cottage cheese to cutlets appeared in the North of Russia: with it, the cutlets turn out richer and airier. The taste of cottage cheese is not felt at all - only the delicate texture remains, and the zucchini hides under a bushel of minced meat, showing itself only with increased cutlet juiciness. An economical and win-win recipe that literally saves not the best cutlet material, such as dry chicken breast or frozen cod fillet. You don't even need any special spices - a clove of garlic will do.
1
Grate the zucchini on a fine grater, squeeze out the excess liquid, and chop the garlic very finely. Mix all the ingredients and add starch. Freshly chopped herbs can be added.
- Zucchini: 1 piece
- Garlic: 3 cloves
- Curd cheese (tvorog): 200 g
- Potato starch: 2 tablespoons
- Ground chicken: 900 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Salt: to taste
2
Moisten your hands with cold water and shape the patties into round and slightly flattened forms.
3
Fry in a well-heated pan with oil (or without) over medium-high heat until a golden crust forms, then reduce the heat, cover, and cook for about 5 minutes. It can also be steamed without frying.
- Ground black pepper: to taste
- Salt: to taste
