Chicken cutlets with semolina
Description
I prefer to buy skinless, boneless chicken thighs for cutlets—they're juicy and flavorful. If you want to substitute them with chicken breast, I recommend adding a bit of pork fat to the minced meat to keep it juicy. Semolina makes the cutlets fluffy, absorbs the meat juices during frying, and makes them melt in your mouth. You can add variety with fresh herbs and your favorite spices. For example, a bit of smoked paprika or chili flakes will give them a more distinctive taste.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Wash the meat thoroughly and peel the vegetables (onion and garlic). Pass everything through a meat grinder; I use a coarse metal sieve, as this makes the inside of the cutlets look nicer.
- 3
Step 3
Add semolina and egg, salt and pepper to taste.
- 4
Step 4
Mix the meat mixture well and let it stand, covered with plastic wrap, for 30 minutes so that the semolina can absorb the juices from the meat and onion.
- 5
Step 5
Heat the oil in a frying pan, then with wet hands take about 2 tablespoons of the mince and shape it into an oval or round patty, as you prefer. Place it directly into the hot oil and fry under a lid over medium heat until a nice crust forms.
- 6
Step 6
Flip and cook the other side under the lid.
- 7
Step 7
The cutlets with semolina are ready, I got 16 pieces. Give them a try!
- 8
Step 8
Done.