Chicken cutlets in breadcrumbs
Description
I've always liked breaded chicken cutlets more than meat ones: they're less heavy, yet just as filling. The key is to properly prepare the chicken fillet and skillfully fry them. That way, the cutlets will be truly juicy, not dry. To make breaded chicken cutlets, you don't necessarily need to use only fillet—you can also use chicken breast. This dish will look great on the dinner table. You'll get plenty of cutlets, but they'll disappear in an instant: 1. Rinse the chicken fillet and make a minced meat mixture. 2. Add mayonnaise and spices. Mix the meat mixture thoroughly and let it sit for 20–30 minutes in a cool place (but not in the refrigerator). 3. Lightly beat the eggs. Shape the cutlets, dip them first into the egg, then into breadcrumbs. 4. Heat vegetable oil in a frying pan (about 1 cm deep). Fry the cutlets on both sides until fully cooked (a golden crust should form). This will take no more than 10 minutes. Done! Breaded chicken cutlets are ready. Garnish them with fresh herbs. Let them cool slightly, then serve with mashed potatoes or rice.