Chopped chicken cutlets with mushrooms and green basil
6 servings
60 minutes
Chopped chicken cutlets with mushrooms and green basil are a tender and aromatic dish of Russian cuisine, combining the softness of chicken fillet, the earthy taste of champignons, and the freshness of green basil. Historically, such cutlets emerged as a variant of traditional minced meat popular in Russian gastronomy. The addition of Madeira gives them a light wine note, enhancing the depth of flavor. Thanks to cream and bread, the cutlets are airy and juicy, while nutmeg adds a subtle spiciness. They can be served with mashed potatoes, fresh vegetables, or a light sauce. This excellent combination of flavors makes the cutlets versatile — suitable for both family dinners and festive tables.
1
Finely chop the chicken fillet with a large sharp knife, lightly salt and pepper.
- Chicken breast fillet: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop two onions finely and fry in a mixture of vegetable and butter until soft.
- Onion: 2 heads
- Butter: 50 g
- Refined oil: 4 tablespoons
3
While the onion is frying, wash the mushrooms, dry them with a towel, chop them finely, add to the pan with the onion, sprinkle with a teaspoon of sugar, and fry for another 5 minutes.
- Fresh button mushrooms: 300 g
- Sugar: 1 teaspoon
4
In the blender bowl, place crustless white bread, pour in low-fat cream and an egg, add basil sprigs and ground nutmeg, and blend.
- White bread: 150 g
- Cream: 150 g
- Chicken egg: 1 piece
- Green basil: 20 g
- Nutmeg: pinch
5
In a large bowl, mix chopped chicken fillet, fried mushrooms with onions, and egg-cream-bread mixture with spices, add 50 grams of Madeira and mix thoroughly.
- Madeira wine: 50 g
6
Form small round patties and fry in vegetable oil until golden brown.
- Refined oil: 4 tablespoons
