Chopped chicken cutlets

Cutlets turn out tender and juicy, another option for picky! Chopped meat, it is always juicier in cutlets than ordinary minced meat. I tried to speed up the grinding process by using a blender - not that, the taste changes! And spices, I do not accidentally use both dry and fresh, and onions and onions and green. All together gives an amazing result of balanced taste, tenderness and juiciness. Most of the time is spent on cooking minced meat, the cutlets are fried quickly, as they are eaten.

BLUE-EYED

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

800

Eggs (selected)

Sour cream (with a slide, any fat content)

Semolina (with slide)

Onion (large)

Garlic

Spices dry (for meat 1h.l., dry.garlic, dill, parsley, purple basil, cilantro.)

1.5

Greenery (green onions, dill, parsley)

Vegetable oil (for frying)

Salt

to taste

Pepper

to taste

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 16 g

Fats 29 % 9 g

Carbohydrates 19 % 6 g

169 kcal

GI: 40 / 60 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the products.
Step 2:
Chop onion and garlic into small cubes.
Step 3:
Wash the fillets, dry them with paper towels and also cut into small cubes.
Step 4:
Add 1h.l. dry spices for meat to the meat /I have for pork "Seasoning " - ideal for any meat /, 1/2 h.l. dry garlic, and a little dry herbs, which you like /I have this: dill, parsley, cilantro and basil purple /.
Step 5:
Then add fresh garlic.
Step 6:
As well as all the chopped onions. Pepper and salt to taste / 2-3 pinches /. Mix everything thoroughly.
Step 7:
Break 1 egg and add 1 tbsp.l. with a large mound of sour cream / I have 10%, but thick/. Mix it up.
Step 8:
Pour 4 tablespoons with a pile of semolina, mix everything very well.
Step 9:
Cover the finished minced meat and put it in the refrigerator for 30-40 minutes to swell the semolina and combine all flavors.
Step 10:
After the time has elapsed, get the minced meat, add finely chopped fresh herbs, mix and let stand while the frying pan is heated.
Step 11:
In a well-heated frying pan / moderate to medium heat / pour 5 tbsp.l. vegetable oil, let the oil heat up and fry 1/2 h.l. minced meat / so check for salt, if not enough - add the minced meat /, spread the cutlets. You can use a spoon, but I prefer to shape them with wet hands.
Step 12:
Let the cutlets brown, turn over. They are fried very quickly, if necessary, add oil.
Step 13:
Transfer the fried cutlets to a plate in stacks, so the heat from the upper brings the lower ones to readiness. In principle, they are already ready, but...
Step 14:
They will become extremely tender if: - turn off the burner, put all the cutlets back into the pan in layers, pour them with a small amount of milk / about 50 ml. or slightly less /.
Step 15:
Cover loosely, turn on the minimum heat, let the milk evaporate. It's literally 3-5 minutes, don't leave! /You can top up, hot water, cream, but I like the result with milk more - and a gently creamy taste and low-fat cutlets. /
Step 16:
After the milk has evaporated, turn off the heating and let the cutlets stand for 5-10 minutes under a loosely covered lid, so that all the juices disperse and unite. /It is better to remove from the burner, the heat of the frying pan is enough /. From this amount of products, 22 - 23 tender, fragrant cutlets are obtained. Bon appetit!