Chopped chicken cutlets.
10 servings
30 minutes
Chopped chicken cutlets are a simple and tender dish of Russian cuisine that embodies home comfort and traditions. Historically, chopped meat was used to make cutlets when minced meat was less common. Marinating chicken fillet in kefir makes the meat especially soft and juicy, while adding eggs gives it structure. Tender cutlets fried in olive oil have a light crispy crust and a rich flavor with hints of dairy tenderness. They are perfect for a cozy family dinner or a quick yet delicious lunch. They pair wonderfully with fresh vegetables, mashed potatoes, or light sauces that highlight their softness and juiciness.
1
Cut the fillet into small pieces, pour in the kefir, and let it marinate (I did it in the evening, so the fillet spent the whole night in the marinade in the fridge).
- Chicken breast fillet: 1 kg
- Low-fat kefir (1%): 500 ml
2
Prepare the base for the cutlets, pour out the kefir, add salt and pepper to taste, eggs, and mix well.
- Low-fat kefir (1%): 500 ml
- Sea salt: to taste
- Chicken egg: 2 pieces
3
Heat the pan with oil and place the patties with a tablespoon. Fry for about a minute on each side.
- Olive oil: 30 ml
