Chicken cutlets stuffed with chicken quenelles and mushrooms
4 servings
60 minutes
Chicken cutlets stuffed with chicken quenelle and mushrooms are an exquisite dish of Russian cuisine that reflects the traditions of aristocratic gastronomy. Tender chicken fillet infused with the aroma of butter conceals a juicy filling of airy chicken quenelle complemented by liver and pickled mushrooms. This masterpiece delights with its soft texture and rich flavor, harmoniously blending meaty, mushroom, and creamy notes. Fried in breadcrumbs to a golden crust, the cutlets acquire an appetizing crunch, while the final casserole makes them especially juicy. Perfect for a festive table or a cozy family dinner, they pair wonderfully with vegetable garnishes and light sauces, adding a touch of sophistication to the meal.
1
Prepare a filling from 20 g of chicken meat and 5 g of bread soaked in milk, adding fried or stewed finely chopped liver and finely chopped mushrooms; mix everything and place it on a cleaned, thinly beaten chicken fillet, wrap it in the shape of a pear, dip it in beaten egg, coat it in crushed breadcrumbs, and fry in oil.
- Chicken breast: 100 g
- White bread: 25 g
- Milk: 10 ml
- Goose liver (foie gras): 15 g
- Marinated mushrooms: 10 g
- Chicken egg: 0.3 piece
- Butter: 25 g
2
After forming a crust, place in the oven for 5-7 minutes. Serve with various vegetable garnishes.
- Butter: 25 g