Cutlets
Description
Any mushrooms can be used for "Marechal" cutlets. If using fresh mushrooms, sauté them longer, about 10-15 minutes, until fully cooked. If you're worried the filling might leak, do an additional breading with eggs and breadcrumbs. If you place them in a single layer on a dish lined with plastic wrap and freeze, you'll always have a supply of cutlets on hand.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Mareschal" cutlets.
- 2
Step 2
Pour vegetable oil into a skillet, add the finely chopped mushrooms, and fry for 5 minutes.
- 3
Step 3
Place the mushrooms in a bowl and let cool. Rinse the dill, dry it, and finely chop. Add the dill to the mushrooms.
- 4
Step 4
Add soft butter to the bowl with mushrooms and dill. Mix everything well, and season with salt if needed.
- 5
Step 5
Remove the skin and breast bones from the chicken breasts. For the wings, cut off the first joint and clean the second joint from skin and meat, but the bone should remain attached to the meat.
- 6
Step 6
Gently pound the chicken breasts, then season with salt and pepper.
- 7
Step 7
Place half of the mushroom filling on each chicken breast.
- 8
Step 8
Tightly wrap the filling in the fillet and squeeze it in your hands.
- 9
Step 9
In a large bowl, break the eggs, add salt, and mix with a fork. Completely dip the cutlets into the egg.
- 10
Step 10
Place the cutlets into the breadcrumbs and coat evenly.
- 11
Step 11
Return the cutlets to the eggs and coat completely.
- 12
Step 12
Again coat them in breadcrumbs.
- 13
Step 13
Place the "Mareschal" cutlets in the refrigerator for 10-15 minutes.
- 14
Step 14
Heat vegetable oil and fry the patties over low heat for 10-12 minutes on each side. Transfer to a plate lined with paper towel to remove excess oil.
- 15
Step 15
Can be served.