Very tender and hearty minced chicken cutlets with mushrooms, seasoned with creamy sauce. For such cutlets, you can take store-bought minced meat, but it is best to make it yourself from fresh chicken fillet.
It is necessary
- - 150 g butter;
- - 20 g of premium flour;
- - 800 g chicken fillet;
- - 1 PC. onions;
- - 500 g of fresh champignon mushrooms;
- - 2 pcs. potatoes;
- - 400 ml of cream;
- - salt and pepper to taste.
Instructions
Step 1
Defrost the chicken fillet well before cooking, rinse it in cold running water, remove excess fat and veins. Cut the chicken fillet into small equal sized pieces.
Step 2
Wash the onion, peel and chop very finely. You can grate the onion or chop it with a blender or vegetable cutter. Take a frying pan with a thick bottom, heat it well, melt about one hundred grams of oil on it and fry the onion in it until golden brown.
Step 3
Wash the potatoes, peel them and grate them on a fine grater. In a meat grinder or blender, skip the chicken fillet several times. Add grated potatoes and fried onions to the minced meat, mix everything thoroughly. Add a little salt and ground black pepper, mix everything again.
Step 4
Rinse the mushrooms, dry and cut into thin slices. In a well-heated skillet in a little oil, fry until golden brown. Remove and cool slightly. Put some minced meat in your hand, mash, put mushrooms in the middle and form a cutlet. Fry the patties on both sides.
Step 5
For the butter sauce, take a skillet, melt the remaining butter, fry the flour in it, then add the cream and cook, stirring occasionally, for five to seven minutes. Serve the cutlets with the cooled sauce.
