Chicken cutlets are a truly universal dish and a real "magic wand" for any housewife. Firstly, chicken cutlets are extremely simple and quick to prepare, secondly, they can be served even on a festive table, even on weekday lunches and dinners, and thirdly, almost any side dish for chicken cutlets is suitable (buckwheat porridge, mashed potatoes, pasta, rice, pea porridge, stewed cabbage, and just fresh vegetables, herbs). To make chicken cutlets especially tasty and tender, cook them with cheese.
It is necessary
- - minced chicken - 800 g - 1 kg;
- - onion - 1 pc.;
- - white bread - 1 large piece;
- - milk - 1/2 cup;
- - sour cream - 2 tbsp. spoons;
- - egg - 1 pc.;
- - cheese - 100 g;
- - salt - 1/2 tbsp. spoons;
- - ground black pepper;
- - soda - on the tip of a knife;
- - spices for chicken;
- - vegetable oil for frying.
Instructions
Step 1
Put a piece of white bread without a crust (you can take stale bread) in a small cup, cover with milk, mash with a spoon and leave to swell for 5-10 minutes.
Step 2
Put the minced chicken in a large bowl, break an egg into it, add sour cream, soda, salt, ground pepper. You can add some chicken spices. Peel the onion, chop it finely and add to the minced chicken.
Step 3
Grate the cheese on a coarse grater and add to the minced meat. Then pour milk and white bread into a bowl with minced meat, stir all the ingredients well.
If the minced meat is too thin, add 2-3 tablespoons of flour and stir.
Step 4
Heat the vegetable oil in a deep frying pan and start spreading the minced meat with a spoon or shaping the cutlets with your hands. Chicken cutlets with cheese should be fried on both sides over medium heat. The cutlets should be nicely browned, but not overcooked! Try not to leave the stove, as chicken cutlets fried very quickly.
