Chicken cutlets with green onion and egg

The juiciness of these tender cutlets will blow your guests away! Chicken cutlets with green onion and egg turn out just to lick your fingers, soft, juicy, tender, fragrant! Try it, I hope you will like them too!

Irisha

The author of the recipe

Chicken cutlets with green onion and egg

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Composition / ingredients

servings:

For cutlets:

Minced chicken

500

Carrots

Eggs

Garlic

Green onion (small)

Table salt

to taste

For filling:

Sour cream (with a slide, thick sour cream)

Hard cheese

100

For sauce:

Onion (1 small onion)

Mushrooms (champignons)

200

Cream (15%)

200

Butter

Starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 50 % 12 g

Carbohydrates 8 % 2 g

169 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make chicken cutlets with green onion and egg? First of all, take the necessary products.
Step 2:
Add carrots grated on a fine grater to the minced chicken
Step 3:
Add the yolk, green onion, garlic, salt and pepper, mix well
Step 4:
Whisk the protein into a light foam and add to the minced meat. Form cutlets. Mash the minced meat into a flatbread, put the filling on the center, roll the minced meat into a bun and roll it in flour (or breadcrumbs)
Step 5:
For the filling, grate the cheese on a fine grater and mix with sour cream. Cutlets can be cooked without filling, it turns out very tasty too! Pour a little vegetable oil into the frying pan, heat it up to a hot state. Lay out the formed cutlets and fry them over low heat for 1-2 minutes on each side.
Step 6:
While the cutlets are getting ready, prepare the sauce
Step 7:
Finely chop the onion and fry in melted butter until transparent. Add the champignons, cut into thin slices. Fry until the liquid evaporates.
Step 8:
Add salt, pepper (if desired, you can add a pinch of grated nutmeg), pour in the cream and cook for 5 minutes on low heat. Mix starch with water (1-2 tbsp. l.) and pour a thin stream into the sauce and cook for another 1-2 minutes (starch is not necessary to add, just then boil the sauce a little longer). Serve the cutlets with fresh vegetables or any other side dish at your discretion. Enjoy your meal!

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).