Chicken cutlets with mushrooms
Description
Chicken cutlets with mushrooms are an amazing dish that requires quite a bit of effort. Here are a few tips to make your chicken cutlets turn out perfect. First, when frying the mushrooms, add two tablespoons of flour. Keep the heat at medium so the filling simmers gently. It's in our best interest that the filling isn't watery, but having no juice at all is also bad. Therefore, cook the mushrooms so that some liquid remains, but not too much. Second, when shaping the patties, wet your hands with water—it makes forming them much easier. After frying, the cutlets should definitely be baked. Although sometimes frying alone is enough, the flavor suffers.
Instructions
- 1
Step 1
Heat a frying pan and add finely chopped onion, fry until golden, then add mushrooms. If the mushrooms are large, feel free to cut them into several pieces. You can add a couple of teaspoons of flour. Cook over medium heat for about 10 minutes, stirring occasionally.
- 2
Step 2
Next, prepare the stuffing. Take chicken breast, cut it into pieces, and grind them using a blender. Add egg, salt, and pepper to the stuffing, then mix until smooth.
- 3
Step 3
Next, make 6 patties from the minced meat, each about 1 cm thick. Place a mushroom filling in the center of each patty, wrap it up, and carefully seal the edges overlapping. Meanwhile, pour the breadcrumbs into a shallow dish and beat the egg in a bowl.
- 4
Step 4
Shape the zrazy into zeppelins and first dip them in egg, then coat in breadcrumbs.
- 5
Step 5
Next, fry the cutlets in a roaster or skillet until golden brown on both sides. Do this quickly over high heat, then transfer the cutlets to a baking dish and place in the oven (180°C) for 20 minutes.