Chicken cutlets with carrots and cheese
Description
Crispy on the outside and juicy, tender on the inside, chicken cutlets with carrots and cheese will be a hit with both adults and children. Instead of chicken fillet, you can use any meat—it will still be delicious. Choose a cheese that melts well. Serve the cutlets for lunch or dinner with any side dish, fresh vegetables, and pickles.
Instructions
- 1
Step 1
Wash the chicken breast fillet and pass it through a meat grinder.
- 2
Step 2
Soak white bread, a roll, or a loaf in cold water, then after 10 minutes squeeze out the water and pass it through a meat grinder as well.
- 3
Step 3
Season the minced meat with salt, you can add pepper, and mix thoroughly.
- 4
Step 4
Peel and wash one small onion and one small carrot. Finely chop the onion and grate the carrot. Place them in a frying pan and add 20 ml of refined sunflower oil.
- 5
Step 5
Fry the carrots with the onion for 8-10 minutes over low heat, stirring occasionally.
- 6
Step 6
Transfer the fried vegetables to a bowl and add the grated cheese. Mix well; the zrazy filling is ready.
- 7
Step 7
Take a portion of the minced meat and form it into a patty, then place a teaspoon of filling in the center.
- 8
Step 8
Form the patties. Roll in breadcrumbs.
- 9
Step 9
Place the cutlets on a hot skillet with sunflower oil.
- 10
Step 10
Sear on both sides until golden brown.
- 11
Step 11
The zrazy are ready!