Chicken cutlets stuffed with cheese and mushrooms go well with potatoes. Moreover, cooking them is very simple and surprisingly fast.
It is necessary
- - 500 grams of chicken fillet,
- - 150 grams of champignons,
- - 100 grams of hard cheese,
- - 1 onion,
- - 1 slice of white bread,
- - 1 egg,
- - 1 tbsp. a spoonful of mayonnaise,
- - 1 tbsp. a spoonful of potato starch,
- - greens to taste,
- - 3 tbsp. tablespoons of sunflower oil,
- - wheat flour to taste,
- - salt to taste,
- - ground black pepper to taste.
Instructions
Step 1
For minced meat, scroll through 500 grams of chicken fillet with onion, slices of white bread and herbs (parsley or dill to taste). Mix the minced meat with mayonnaise, starch, salt and pepper (you can add your favorite spices). Place the minced meat in a cool place for 30 minutes.
Step 2
Grate the cheese on a medium grater. The harder the cheese, the tastier the cutlets will be.
Step 3
Peel the champignons, rinse, boil (cook for five minutes), transfer to a cup, cool and chop finely.
Step 4
Combine grated cheese with mushrooms.
Step 5
Get the minced meat. Form a flat cake from the minced meat, in the center of which put a teaspoon of the filling, connect the edges. In this way, shape all the patties. Dip each cutlet in flour and place on a plate, which also sprinkle with a small amount of flour.
Step 6
Heat sunflower oil in a skillet. Put cutlets in a frying pan, reduce heat, cover with a lid. After 10-15 minutes, turn the cutlets over and fry until tender.
Step 7
Serve the finished cutlets with your favorite side dish, garnish the dish with fresh herbs before serving.
