Stuffed cutlets in a potato coat
Description
I suggest making stuffed cutlets with a potato crust. Juicy chicken meat filled with sautéed mushrooms and cheese, covered in a crispy golden potato coating—how can anyone resist? As an alternative, you can replace the mushrooms with ham or use any other filling of your choice. Feel free to get creative here. In any case, the dish turns out not only delicious but also quite filling, so no side dish is needed. The number of servings depends on the size of the cutlets. I made 4 large ones, perfect portions for men.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the chicken breast lengthwise into portion pieces, pound with a meat mallet, season with salt to taste, and sprinkle with spices.
- 3
Step 3
For the filling, sauté mushrooms with onions until cooked.
- 4
Step 4
Add grated cheese and any fresh herbs. Season with salt to taste and mix.
- 5
Step 5
Beat the eggs with salt.
- 6
Step 6
Grate the potatoes on a fine grater, squeeze out slightly, add 1 tablespoon of flour, salt, and mix everything well.
- 7
Step 7
Place the filling onto the fillet.
- 8
Step 8
Roll each fillet into a roll and alternately coat first in flour.
- 9
Step 9
Then in beaten egg.
- 10
Step 10
Place the chicken breast on your palm and use a spoon to put the potato mixture on it. Spread the potato around all sides and press with your hands. In this way, wrap each fillet in a "coat."
- 11
Step 11
Fry the patties on both sides in a skillet and transfer them to a baking dish. Place in a preheated oven at 200 degrees for 20 minutes.
- 12
Step 12
Stuffed cutlets with a potato crust are ready. Serve on their own with fresh vegetables or any favorite sauce to taste.