Tender chicken cutlets with bacon
8 servings
35 minutes
Tender chicken cutlets with bacon are a true embodiment of home comfort and gastronomic delight. This recipe, originating from Russian cuisine, combines juicy chicken meat with aromatic bacon, creating a harmony of flavors. Onions, pre-fried to golden softness, give the cutlets a special sweet depth, while cream makes the texture extraordinarily tender. These cutlets are perfect for a cozy family dinner or a festive table. They pair well with mashed potatoes, buckwheat, or fresh vegetables. Thanks to the addition of cream and resting the minced meat before cooking, the cutlets turn out especially juicy, and baking in the oven gives them an appetizing golden crust. This recipe is a magnificent way to turn simple ingredients into true culinary pleasure.
1
Chop the onion coarsely and fry until lightly golden. Let it cool before adding to the minced meat.
- Onion: 4 pieces
2
Pass the meat from chicken thighs, bacon, and chilled onion through a meat grinder.
- Boneless chicken thigh fillet: 1.5 kg
- Bacon: 150 g
- Onion: 4 pieces
3
Then knead the minced meat by hand, season with salt and pepper, add cream, and let it rest for half an hour to firm up. The ground meat should absorb the juice: it acts like a marinade, making the patties juicier. This minced meat can be easily frozen until you suddenly crave patties.
- Sea salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 0.3 glass
4
Wet your hands and make meatballs.
5
Fry them until golden brown and send them to an oven preheated to 180-200 degrees. This will make it tastier. To check readiness, it's better to break the patty and taste it.
- Vegetable oil: to taste
