Chicken cutlets with cabbage

Delicious, juicy and tender chicken and cabbage cutlets! Minced chicken cutlets are quite dry, dense and tight. Adding a little chopped cabbage to the minced chicken allows you to cook very tasty, tender and juicy cutlets. The specific taste of cabbage is not felt at all in this dish. Such cutlets can be served for lunch or dinner for the whole family, with or without a side dish.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

300

White cabbage

200

Onion

Chicken eggs

Salt

0.5

Ground black pepper

Vegetable oil

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 11 g

Fats 24 % 6 g

Carbohydrates 32 % 8 g

123 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Let's prepare the ingredients for the cutlets according to the list. The ratio of the proportions of ingredients to taste and desire can be changed by using cabbage and chicken meat in equal proportions, or one of them is more or less.
Step 2:
Cabbage is better to use young and juicy. White cabbage needs to be cleaned from the top dirty leaves, crushed with a food processor, blender or hand-cut, the stalk needs to be removed, it can give the stuffing bitterness. Put the minced cabbage in a bowl, add a pinch of salt and knead well with your hands so that the cabbage will let the juice. It is not necessary to squeeze the juice from the cabbage, because the minced chicken is dry.
Step 3:
Chicken meat is well washed and twisted in a meat grinder or blender. Onions are cleaned and finely chopped with a knife.
Step 4:
In a bowl with minced chicken, put the cabbage minced meat. Cooked onions are also sent to a bowl with minced meat. Add salt and ground black pepper. We drive a chicken egg into a bowl with minced meat.
Step 5:
Mix everything well so that the ingredients are combined and saturated with spices evenly.
Step 6:
Pour wheat flour into a plate. With wet hands, we form small cutlets from the cooked minced meat, roll them in flour. Pour vegetable oil into the pan, put it on the fire.
Step 7:
When the oil warms up, put the cutlets on it. Fry them on medium heat until browned on one side.
Step 8:
Then turn the cutlets over and fry until browned on the other side. 5 minutes is enough for each side. Then pour a little water into the pan, cover it with a lid and fry the cutlets for about 25 minutes. Then we remove the lid, if the liquid is still left at the bottom of the pan, then let it evaporate, holding the cutlets on one side for a while and turning them over to the other so that the crust on both sides is dry.
Step 9:
Remove the cutlets from the pan and serve to the table. With sour cream or other sauce. Bon appetit!