Ducane chicken mince cutlets
Description
The recipe won't take much time. Pan-fried meatballs usually turn out quite fatty. This is especially true for minced meat. Simple pieces of meat don't absorb as much fat. Therefore, it's better to cook meatballs either steamed or on a non-stick pan, as I do. Serve hot.
Instructions
- 1
Step 1
We'll need chicken fillet. Cut the meat into pieces and grind in a blender. We get a smooth chicken mince. I don't like store-bought mince. You never know what it's made of.
- 2
Step 2
Finely chop the onion. Add it to the minced meat. Pour in a glass of bran and a few tablespoons of cornstarch. Break in a couple of eggs. Mix everything thoroughly.
- 3
Step 3
Take a non-stick frying pan. Place the patties on the heated surface and fry on both sides (2-3 minutes per side). Then add a little water and simmer, covered, over low heat.
- 4
Step 4
After half an hour, everything is ready, as minced meat always cooks faster than whole pieces of meat or poultry. We place the hot patties on a plate and garnish with herbs.