Chicken cutlets with zucchini and mushrooms
4 servings
60 minutes
Chicken cutlets with zucchini and mushrooms are a tender and juicy dish from Russian cuisine, embodying the best of traditional home recipes. The light vegetable notes of zucchini give the cutlets softness and airiness, while the mushrooms add a refined mushroom aroma. Each cutlet is infused with butter, making the taste rich and flavorful. Fried to a golden crust, they pair perfectly with a side of fresh vegetables or mashed potatoes. This dish is great for both everyday dinners and cozy family gatherings.
1
Prepare the minced meat and add half of the finely chopped onion.
- Ground chicken: 500 g
- Onion: 1 head
2
Grate the zucchini.
- Zucchini: 1 piece
3
Add 1 chicken egg to the prepared minced meat.
- Chicken egg: 1 piece
4
Add pepper.
- Ground black pepper: to taste
5
Add 1 teaspoon of salt.
- Salt: 1 teaspoon
6
Chop the second half of the onion finely as well.
- Onion: 1 head
7
Wash, dry, and slice the mushrooms.
- Button mushrooms: 200 g
8
Melt the butter in a well-heated pan.
- Butter: 50 g
9
Add onion and sauté until translucent.
- Onion: 1 head
10
Add mushrooms to the onion and fry until cooked. Season with salt and pepper to taste.
- Button mushrooms: 200 g
- Salt: 1 teaspoon
- Ground black pepper: to taste
11
Chop the mushrooms with onions in a blender.
- Button mushrooms: 200 g
- Onion: 1 head
12
Add the mushroom mixture to the chicken mince.
- Ground chicken: 500 g
- Button mushrooms: 200 g
13
Add 1 tablespoon of flour.
- Wheat flour: 100 g
14
Form patties from the minced meat and coat them in flour.
- Wheat flour: 100 g
15
Pour sunflower oil into a well-heated pan and fry the patties on both sides until cooked.
- Sunflower oil: 100 ml
- Ground chicken: 500 g
16
To serve.
