Juicy and delicious chicken cutlets
Description
The recipe won't take much time. Juicy chicken patties go well with any side dish, and don't worry that they don't need to be fried—this way they turn out no worse than the classic version! Semolina, egg, and flour bind the meat mixture, while onion and carrot add extra flavor. If you'd like drier patties, use only chicken breast meat instead of meat from the whole chicken. Note that the mixture should have a paste-like consistency—only a blender can achieve this (a meat grinder, unfortunately, won't handle the task). Serve hot.
Instructions
- 1
Step 1
1. Place the chopped carrots and onions into the blender container. Process the vegetables as finely as possible. Remove the skin from the chicken and separate the meat from the bones – you can use only the breast or meat from the whole chicken.
- 2
Step 2
2. Place the chicken meat in a blender and blend until it reaches a paste-like consistency. Mix the ground meat with vegetables, egg, semolina, pepper, and salt. Stir until smooth.
- 3
Step 3
3. Shape the patties with hands dusted with flour. Pour half a centimeter of water into a heavy-bottomed pan, add bay leaf, pepper, and a little salt. Place the patties into the boiling water so that the water reaches halfway up the patties.
- 4
Step 4
4. Cook the patties over medium heat for 10 minutes on one side (you can cover the pan with a lid, leaving a small gap), then flip the patties and cook until done.