The most tender Hawaiian cutlets with corn
4 servings
30 minutes
Tender Hawaiian-style cutlets with corn reflect the sunny and warm atmosphere of the Hawaiian Islands. Hawaiian cuisine is famous for its exoticism and harmonious blend of sweet and salty flavors. These cutlets combine the tenderness of chicken fillet, the juiciness of sweet pepper, and the light sweetness of canned corn. Adding zucchini and carrots makes the texture airy, while spices enhance the natural taste of the ingredients. Fried to a golden crust, they pair perfectly with rice or a fresh salad. This recipe is great for a family dinner or friendly gatherings, surprising guests with its unusual combination and tender flavor.
1
We chop the meat finely. We dice the onion finely. We grate the carrot on a fine grater. We grate the zucchini on a coarse grater and squeeze out the juice.
- Chicken breast fillet: 400 g
- Onion: 100 g
- Carrot: 1 piece
- Zucchini: 150 g
2
We chop the garlic. We cut the pepper not too finely.
- Garlic: 2 cloves
- Bell pepper: 200 g
3
We mix everything well. We add other ingredients.
- Chicken egg: 1 piece
- Semolina: 40 g
- Canned sweetcorn: 150 g
- Condiments and seasonings: to taste
- Spices: 2 g
- Salt: to taste
- Ground black pepper: to taste
4
We coat the patties in flour and fry them over medium heat.
- Wheat flour: 20 g
