Albanian chicken cutlets from chicken

Very tasty, very simple and easy, from the available products! Albanian chicken cutlets can be prepared from any part of the chicken. Minced meat for them is not twisted through a meat grinder, but cut into small cubes, and then mixed with semolina and sour cream. If you haven't made such cutlets yet, try it right now!

Maria

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

500

Eggs

Dill

to taste

Semolina

Vegetable oil

Sour cream

A mixture of ground peppers

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 18 g

Fats 28 % 9 g

Carbohydrates 16 % 5 g

174 kcal

GI: 20 / 80 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make Albanian cutlets from chicken? Measure out the necessary ingredients. Sour cream can take any fat content, to your taste. Vegetable oil - any, but refined. Chicken fillet, if necessary, defrost in advance, clean from all excess, wash and dry. Wash raw eggs and fresh dill and dry with napkins.
Step 2:
Cut chicken fillet into small pieces.
Step 3:
Finely chop the washed and dried dill.
Step 4:
Add raw eggs to the chopped chicken fillet.
Step 5:
Mix the chicken mixture well.
Step 6:
Add sour cream, chopped herbs and spices to the meat. Stir until smooth. You can use any spices to your taste.
Step 7:
Put the minced chicken in the refrigerator for 1 hour.
Step 8:
Heat vegetable oil in a frying pan. Spread the minced meat with a spoon, forming cutlets, and fry them on both sides until a golden crust appears. Serve ready-made Albanian chicken cutlets with any side dish.

Instead of chicken, you can use turkey. You can also add mushrooms and cheese to these cutlets.

About how to defrost frozen chicken, read in this article about the proper defrosting of products .

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.