Tender chicken cutlets with ptitim
2 servings
25 minutes
Tender chicken cutlets with ptitim are a cozy and aromatic dish from Jewish cuisine. Ptitim, also known as 'Israeli couscous,' was created in the 1950s as an affordable alternative to rice and became part of the national cuisine. The cutlets made from chicken fillet with soft white bread and cream turn out juicy and airy. A light hint of dill adds freshness and harmoniously complements the flavor. They are fried to a golden crust and served with tender, buttery ptitim and crunchy cucumbers, creating a pleasant contrast of textures. This dish is perfect for both family dinners and cozy gatherings with friends, warming with its homey atmosphere and rich taste.
1
Boil ptitim in salted boiling water with a little olive oil for 15 minutes, then drain the water.
- Couscous: 100 g
- Olive oil: 40 ml
2
Cut the crust off the bread, break it into small pieces, pour in cream, mash thoroughly with a spoon, and let it sit for 5 minutes.
- White bread: 120 g
- Single cream 10% fat: 200 ml
3
Clean and finely chop the onion, cut the chicken into small pieces, finely chop the dill without stems (set aside 2 dill tops for garnish).
- Onion: 100 g
- Chicken: 360 g
- Dill: 5 g
4
Squeeze the bread; pass the bread, meat, onion, and dill through a meat grinder, add salt and pepper, and mix thoroughly.
- White bread: 120 g
- Chicken: 360 g
- Onion: 100 g
- Dill: 5 g
5
Form small patties with a diameter of 3-4 cm and a height of 1 cm.
- Chicken: 360 g
6
Fry the patties in sunflower oil over medium heat for 2.5 minutes on each side.
7
Before serving, mix warm ptitim with butter, place the patties, and serve with sliced cucumber.
- Butter: 20 g
- Couscous: 100 g
- Cucumbers: 150 g
