Albanian Breast

Probably, this recipe was not invented by Albanians, since you can find different versions of the country of origin of this method of cooking chicken fillet. The main difference from the usual cutlets and meatballs is that the meat is cut into small cubes. And a lot of eggs are added to the dough. The result is impressive! The dish is not only for every day, moreover, it will be appropriate to cook it for breakfast, and as a second course at lunch, and for dinner. On the festive table, such cutlets will also be a success (tested)!

1. Chicken breasts are washed, dried with paper towels, spread on the work surface. Now we cut the breasts into small cubes. We transfer the chopped chicken meat to a bowl.

2. We break the eggs to the meat. Then pour salt, ground black pepper, and potato starch, stir.

3. Add mayonnaise to the rest of the ingredients (sour cream can be used instead of mayonnaise), mix everything well.

4. Peel the garlic cloves from the husk, then pass them through the press and send them to the bowl too, stir well again.

5. The dough is ready - you can proceed to frying. To do this, heat the frying pan well with vegetable oil over medium heat. Spread the dough on a preheated frying pan, forming small patties (pancakes, tortillas).

6. Cover the pan with a lid, cook for ten minutes, then turn the cutlets to the other side and cook for another eight minutes. The lid must also be closed. The cutlets should turn out with a ruddy and golden very appetizing crust.

We serve the finished dish on the table hot. We supplement it with any side dish if desired. Meat cooked in Albanian goes well with potatoes, and various cereals, and pasta, as well as fresh, boiled or baked vegetables. Be sure to decorate the finished dish with fresh fragrant sprigs of greenery.

Bon appetit and good mood!