Chicken thigh cutlets with cream cheese

Tender, delicious, juicy, fragrant, for dinner for the whole family! Due to the addition of minced crumb soaked in milk and cream cheese inside, chicken cutlets are very tender. They can be served on the table with any side dish, be it buckwheat or potato cream puree.

Nick

The author of the recipe

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Composition / ingredients

Servings:

Chicken thighs

350

Onion

Bun

Milk

0.5

Eggs

Cream cheese

Flour

Pepper

to taste

Salt

to taste

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 43 % 17 g

Carbohydrates 23 % 9 g

226 kcal

GI: 22 / 33 / 44

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare all the ingredients. You can use milk of any fat content, an egg of category C1, take wheat flour of the highest grade, take cream cheese out of the refrigerator in advance, it should be softened. Instead of chicken fillet from thighs, you can take chicken meat from chicken breasts or from a ham. Note that the weight of pure chicken meat should be 350 grams. Optionally, you can additionally use your favorite spices.
Step 2:
Wash the chicken meat under running water, dry it with paper towels, cut off excess films and fat and use a sharp knife to cut the fillet into medium pieces.
Step 3:
Put the slices of light loaf into a deep bowl and pour cow's milk. Set the bowl aside for 10 minutes so that the loaf is saturated with milk and swells. In the future, this crumb will make the cutlets more juicy.
Step 4:
At this time, move the pieces of chicken meat into the bowl of a blender and grind the meat at high speeds. You should get a homogeneous consistency. If there is no blender, use a meat grinder. Transfer the ground chicken fillet to a deep bowl, in which you plan to further mix the remaining ingredients.
Step 5:
Peel the onion, rinse it under water, cut it into large pieces and put it in a blender bowl in which the chicken meat was ground.
Step 6:
Squeeze the soaked and softened slices of the loaf from the milk and mash it thoroughly with your hands. The resulting crumb from the white loaf is also added to the bowl of the blender to the onion.
Step 7:
Chop the contents of the blender and transfer the resulting mass of onion and crumb into a container with ground chicken fillet.
Step 8:
Beat in a chicken egg, add cream cheese and spices. Mix all the ingredients thoroughly, cover the bowl with cling film and put it in the refrigerator for 30 minutes. This procedure will allow the bread to absorb all the meat juices. After the time has elapsed, remove the bowl from the refrigerator, remove the film and mix the chicken mass thoroughly again, beating it with your hands and saturating it with oxygen.
Step 9:
After the time has elapsed, take a portion of minced meat, make the first cutlet, roll it on both sides in sifted wheat flour and put it on a heated frying pan. In the same way, make the following cutlets and fry them on both sides in vegetable oil over medium heat until golden brown.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.