Tender chicken cutlets with zucchini
6 servings
60 minutes
Tender chicken cutlets with zucchini are the embodiment of home comfort and traditional Russian cuisine. This dish combines the juiciness of chicken fillet with the lightness of zucchini, creating an incredibly tender texture. The addition of milk and bread makes the cutlets airy, while onion and garlic give them a tasty spiciness. Their soft flavor harmonizes with any side dishes – from mashed potatoes to fresh vegetables. Historically, such cutlets were popular among Russian housewives as an ideal option for a hearty yet light dinner. They can be baked, stewed, or fried – in any case, they turn out juicy. This recipe is perfect for a family gathering or a cozy home dinner, bringing comfort and joy to everyone.
1
Prepare all the ingredients.
2
Cut the chicken fillet into small pieces.
- Chicken breast fillet: 1 kg
3
Clean the zucchini and onion, cut into quarters.
- Zucchini: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
4
Place the bread in a deep bowl and pour milk over it. Leave for 2-3 minutes to soften.
- Bread: 100 g
- Milk: 100 ml
5
Pass the fillet, zucchini, onion, and garlic through a meat grinder, and add bread for a more uniform consistency.
- Chicken breast fillet: 1 kg
- Zucchini: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
- Bread: 100 g
6
Add an egg, salt, pepper, and 1-2 tablespoons of flour to the minced meat. Mix well.
- Chicken egg: 1 piece
- Salt: to taste
- Ground allspice: to taste
- First-grade wheat flour: 150 g
7
Form small patties from the minced meat and coat them in the remaining flour sprinkled on a board or any flat surface.
- First-grade wheat flour: 150 g
8
Heat the pan well and add sunflower oil. Fry the patties on both sides, then reduce the temperature after 3-4 minutes.
- Sunflower oil: 50 ml
9
After the cutlets brown, add water and simmer for another 10-15 minutes until cooked.
- Water: 100 ml
10
Serve the ready dish with any side dish.
