Chopped chicken cutlets with mushrooms and basil
4 servings
60 minutes
Chopped chicken cutlets with mushrooms and basil are an exquisite combination of tender chicken fillet, juicy champignons, and aromatic basil. This dish originated as a variation of classic cutlets, gaining new depth of flavor with the addition of white wine and nutmeg. The creamy egg-and-cream mixture gives the cutlets softness and richness, while frying them to a golden crust provides an appetizing texture. They are perfect for a cozy family dinner or a festive table. Serve them with a light salad or potato garnish and enjoy the richness of flavors harmoniously combined in every bite.
1
Finely chop the chicken fillet with a sharp knife, lightly salt and pepper.
- Chicken breast fillet: 600 g
- Nutmeg: pinch
2
Chop two onions finely and fry in a mixture of vegetable and butter oil until soft over low heat.
- Onion: 2 heads
3
While the onion is frying, wash the mushrooms, dry them with a towel, chop them finely, and add to the onion in the pan.
- Fresh button mushrooms: 300 g
4
Pour low-fat cream, an egg, add basil sprigs and ground nutmeg into the blender and blend.
- Cream: 150 ml
- Chicken egg: 1 piece
- Basil: 20 g
- Nutmeg: pinch
5
In a large bowl, mix chopped chicken fillet, fried mushrooms with onions, and the egg-cream mixture with spices, add 50 grams of wine and mix thoroughly.
- Chicken breast fillet: 600 g
- Fresh button mushrooms: 300 g
- Onion: 2 heads
- Cream: 150 ml
- Chicken egg: 1 piece
- Basil: 20 g
- Nutmeg: pinch
- Semi-sweet white wine: 50 ml
6
Form small round patties and fry in vegetable oil until golden brown.
