Chicken cutlets with flakes

Step-by-step cooking

1. Step 1:

   

   Products necessary for the recipe of chicken cutlets with flakes. Peel the onion and garlic from the husk, wash. Take any ready-made minced meat or scroll through the meat grinder yourself. Take any spices you like. I took hops-suneli and ground black pepper. I also took some dill, but if you don't like greens in cutlets, don't put it in.

2. Step 2:

   

   Pour milk over the oat flakes, stir.

3. Step 3:

   

   Let the flakes infuse in milk for 20-30 minutes. This is how the finished milk-oat mixture looks (in the photo). This is one option. The second, no less interesting, filling option for flakes: you can beat eggs and milk with a fork and pour this mixture over the flakes, and not just milk alone, and also infuse the flakes in the milk-egg mixture for the same 20-30 minutes.

4. Step 4:

   

   Finely chop the onion and herbs (if you put it in minced meat).

6. Step 5:

   

   In a bowl with minced meat, add chopped onions and herbs, garlic squeezed through a press, salt and spices to taste and an egg (if you did not previously add it to the filling for flakes). Mix everything together.

7. Step 6:

   

   Add the oatmeal mass to the minced meat, knead the minced meat thoroughly.

8. Step 7:

   

   Next, dipping your hands in a bowl of water, with wet hands, form cutlets. From the specified volume of products, I got only 12 pieces of cutlets. If you prefer meatballs in breadcrumbs, then, please, you can pan them.

9. Step 8:

   

   Now fry the meatballs on both sides until golden brown, pre-heating the pan and heating the oil well (it took me 2 tablespoons of vegetable oil). Then cover the pan with a lid and steam over low heat (be sure!) cutlets, or by adding water or sour cream, simmer (so that the flakes are thoroughly steamed). Put the delicious and tender cutlets on plates. You can serve them a side dish: potatoes, porridge, etc. Bon appetit!