Chicken cutlets with corn in Hawaiian

1. Chicken fillet is washed under the running water, dried. Then cut arbitrarily into pieces.

2. Onion and garlic are peeled from the husk. We cut the onion into several parts.

3. My squash, peel. If the vegetable is young, you can not peel the skin. The seeds of the old vegetable should also be cleaned. Grate the zucchini on a grater.

4. Carrots are washed, also grated. Bulgarian pepper cut in half, remove the seed pod, wash thoroughly. Then cut the pepper into cubes finely.

5. We pass chicken fillet through a meat grinder, and at the same time - onion and garlic. The grid can be used large.

6. We squeeze the squash, because during the time that it stood, the juice stood out. Excess moisture in the cutlets is not needed. We also drain the liquid from canned corn.

7. We put corn, zucchini and carrots in a bowl with minced meat. Salt and pepper to taste. Mix it up.

8. And now we break the chicken egg to the main ingredients, pour a little milk. Mix the minced meat with your hands.

9. And now we form cutlets. Pour the flour into a bowl, breading the blanks in it.

10. Pour vegetable oil into a frying pan, send it to the fire. When the oil is well warmed up, we put the cutlets in it.

11. Fry the cutlets until they are ruddy on both sides. It is better to fry in batches so that it is convenient to turn over and the cutlets were not crowded.

We serve the dish hot on the table. Cutlets are also good when they cool down. As a side dish, you can cook mashed potatoes or a salad of fresh vegetables.

Bon appetit!