Jewish cutlets
Description
The recipe won't take much time. Jewish cutlets are incredibly soft and fluffy chicken patties. In taste and appearance, they resemble pancakes or small fritters more than the traditional meat cutlets we're used to. These Jewish patties might even remind you more of a light omelet—but made with poultry. The fluffiness of this dish is the key secret. Thanks to this lightness, the volume of the cooked cutlets nearly doubles. This means a small piece of chicken fillet will be enough to feed your entire family heartily. This is the wonderful essence of Jewish cuisine—knowing how to save and get the most out of a limited amount of ingredients. Serve hot.
Instructions
- 1
Step 1
1. Prepare all the ingredients.
- 2
Step 2
2. Pass the chicken meat through a meat grinder.
- 3
Step 3
3. Separate the yolks from the whites and add to the meat mixture. Season with salt and pepper to taste.
- 4
Step 4
4. Mix everything well.
- 5
Step 5
5. In a separate bowl, beat the egg whites with a pinch of salt until thick white foam forms, then gradually add them to the meat mixture in parts.
- 6
Step 6
6. Mix gently and slowly, starting from the edges and moving toward the center. The mixture should remain airy.
- 7
Step 7
7. Heat a pan with oil and, using a spoon to take the airy meat mixture, drop it onto the hot pan.
- 8
Step 8
8. Fry the patties on both sides until golden brown.
- 9
Step 9
9. Jewish cutlets are ready. Serve the dish immediately, while still hot, with any side dish or sauce.