Chicken cutlets with mushrooms

Wash the chicken meat, dry it, and cut it into pieces.

Mix with white bread soaked in milk and lightly squeezed.

Salt, pepper, pass through the meat grinder twice and mix well.

Prepare the filling. Clean and wash the mushrooms.

Chop finely.

Put in a pot, add some liquid, and simmer over medium heat.

After 15-20 minutes, add salt, sour cream, and simmer until cooked.

Cool the prepared filling.

Shape the chicken mince into patties, place filling in the center of each patty, seal the edges, and form into cutlets.

Coat the prepared cutlets in breadcrumbs and fry in a heated mixture of oil and margarine.