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 Chopped Cutlet of Chicken Fillet Recipe
Chicken fillet is an indecent thing... There is always a danger of over-drying it and getting tough meat. In the case of our cutlets, this will not happen! They turn out very juicy and tender! And all thanks to a few little secrets!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Rinse the chicken fillet and also peel the vegetables. Chop the onion as small as possible, but not into porridge. We send the onion to a well-heated frying pan with oil for caramelization. At this time, grate the carrots on a grater (you can on a large one, you can on a small one - as you like. When the onion is caramelized, send it to cool on a plate or bowl of a mixer. Now you need to skip the carrots. When the carrots are softened and browned, send them to the onion. Vegetables should cool down.
    Rinse the chicken fillet and also peel the vegetables. Chop the onion as small as possible, but not into porridge. We send the onion to a well-heated frying pan with oil for caramelization. At this time, grate the carrots on a grater (you can on a large one, you can on a small one - as you like. When the onion is caramelized, send it to cool on a plate or bowl of a mixer. Now you need to skip the carrots. When the carrots are softened and browned, send them to the onion. Vegetables should cool down.
  2. Finely chop the chicken into cubes (the size can be arbitrary).
    Finely chop the chicken into cubes (the size can be arbitrary).
  3. When the mixed vegetables have cooled, add the finely chopped chicken fillet. Squeeze out the garlic here and add spices (salt, coriander, pepper).
    When the mixed vegetables have cooled, add the finely chopped chicken fillet. Squeeze out the garlic here and add spices (salt, coriander, pepper).
  4. Now you need to knead the filling. You can do this both with your hands (about 10 minutes) and with a mixer (at low speed). The minced meat should be well beaten off, all the fibers should soften! This is the first secret!
    Now you need to knead the filling. You can do this both with your hands (about 10 minutes) and with a mixer (at low speed). The minced meat should be well beaten off, all the fibers should soften! This is the first secret!
  5. Add the eggs to the minced meat and knead for another 3 minutes. Now it's time for the second secret! water! Add a little cold water to the minced meat! The chicken will absorb it into itself, and the cutlets will turn out even more juicy. Look at the consistency. it doesn't have to be very dense!
    Add the eggs to the minced meat and knead for another 3 minutes. Now it's time for the second secret! water! Add a little cold water to the minced meat! The chicken will absorb it into itself, and the cutlets will turn out even more juicy. Look at the consistency. it doesn't have to be very dense!
  6. Once again, knead the minced meat well and send it to "ripen". It is possible at room temperature (then about 2 hours), it is possible in the refrigerator (about 5 hours). The filling is ready! Now you can form cutlets (directly with a spoon) and fry or bake. And you can send them to the freezer!
    Once again, knead the minced meat well and send it to "ripen". It is possible at room temperature (then about 2 hours), it is possible in the refrigerator (about 5 hours). The filling is ready! Now you can form cutlets (directly with a spoon) and fry or bake. And you can send them to the freezer!
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