Chicken Breast and Zucchini Cutlets
4 servings
20 minutes
Chicken breast and zucchini cutlets are a delicate and airy dish of Russian cuisine that combines the juiciness of vegetables with the lightness of chicken meat. Zucchini gives the cutlets extraordinary softness, while herbs and spices add a subtle aroma. This recipe could have emerged as a variation of traditional chicken cutlets enriched with seasonal vegetables. It is an excellent option for a light lunch or dinner, especially for those who watch their diet. The cutlets pair well with side dishes like mashed potatoes, fresh vegetables, or grains. By stewing under a lid, they retain juiciness and become especially tender. They can be served as a standalone dish or with a favorite sauce that highlights their soft flavor and texture.
1
Chop the chicken, onion, and zucchini in a meat grinder. A blender can also be used.
- Chicken breast: 1 piece
- Onion: 1 piece
- Zucchini: 1 piece
2
We chop the greens by hand.
- Parsley: to taste
- Dill: to taste
3
Soak a slice of bread in milk.
- White bread: 1 piece
- Milk: 60 ml
4
Mix the minced meat. It should be uniform and tender.
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
5
Heat the pan, add vegetable oil. Carefully place the patties. Flip them when the first side is browned. Finally, simmer covered for about 5 minutes.
