Chopped cutlets
Description
If you're tired of ordinary side dishes, these patties go wonderfully with roasted potatoes in the oven, making the main course more complete. And a simple vegetable salad will add even more freshness to our delicious patties.
Instructions
- 1
Step 1
Cut the chicken fillet into pieces and chop into small chunks. To make the meat easier to cut, keep it in the freezer for about 20 minutes. Now, using a large knife (with the sharp edge), start pounding the chicken pieces—take several pieces at a time and beat them with the knife, turning occasionally. Our goal is not to cut the pieces, but to break down the meat fibers until they become "sticky." Transfer the meat to a bowl, add an egg, finely chopped onion, and don't forget to season with salt and pepper.
- 2
Step 2
Take the flour and finely chopped herbs and add them to the bowl as well. Thoroughly mix all the contents of the bowl.
- 3
Step 3
Shape the meatballs into small balls and place them on a well-heated frying pan with odorless sunflower oil. The pan must be sufficiently hot so that a crispy crust forms immediately on the bottom side of the meatballs—sear them over high heat first on one side, then on the other. After both sides are browned, reduce the heat to below medium, pierce each meatball through with a knife or fork to ensure thorough cooking inside, cover with a lid, and let simmer for 10–15 minutes. Remember that chicken meat, regardless of form, should not be cooked for too long, otherwise it will become very dry.
- 4
Step 4
When serving, you can garnish the cutlets with fresh herbs. Vegetables or boiled rice with a sprig of rosemary would make excellent side dishes.