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 Chicken Minced Cutlets with Mushrooms Recipe
I have a recipe for those who like mushrooms and sweet peppers if desired. It is not by chance that these cutlets have such an increased interest - they can be eaten with any side dish or taken cold to nature...
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients for the cutlets: clean the chicken fillet from films and fat, wash and dry. Cut into 0.7 - 1 cm cubes. Also, to the chicken pieces in a deep bowl, add the mushrooms, chopped very finely; hard cheese, grated on a medium grater; herbs finely chopped; onion finely chopped; garlic through a press; raw egg; salt; seasonings;semolina.
    Prepare the ingredients for the cutlets: clean the chicken fillet from films and fat, wash and dry. Cut into 0.7 - 1 cm cubes. Also, to the chicken pieces in a deep bowl, add the mushrooms, chopped very finely; hard cheese, grated on a medium grater; herbs finely chopped; onion finely chopped; garlic through a press; raw egg; salt; seasonings;semolina.
  2. Add sweet pepper finely chopped (for an Amateur, but gives an interesting flavor to the dish and juiciness) and sour cream.
    Add sweet pepper finely chopped (for an Amateur, but gives an interesting flavor to the dish and juiciness) and sour cream.
  3. Mix everything by hand. Refrigerate for 15 minutes. After the specified time, beat off the mass a little and return to the refrigerator for another 15 minutes.
    Mix everything by hand. Refrigerate for 15 minutes. After the specified time, beat off the mass a little and return to the refrigerator for another 15 minutes.
  4. Heat refined sunflower oil in a frying pan. Spread the cutlet mass with a spoon. Fry over medium heat under the lid.
    Heat refined sunflower oil in a frying pan. Spread the cutlet mass with a spoon. Fry over medium heat under the lid.
  5. Cutlets are fried from 2 sides. Turn over at medium heat-close the lid and fry the second side. Sometimes, perhaps, reduce the heat to low, then turn on the medium again-look at the situation, but do not fry for a long time, otherwise the chopped chicken cutlets will lose their juiciness.
    Cutlets are fried from 2 sides. Turn over at medium heat-close the lid and fry the second side. Sometimes, perhaps, reduce the heat to low, then turn on the medium again-look at the situation, but do not fry for a long time, otherwise the chopped chicken cutlets will lose their juiciness.
  6. Put the cutlets on a platter. Output: 12 pieces. When broken, they are juicy, satisfying, and keep their shape well.
    Put the cutlets on a platter. Output: 12 pieces. When broken, they are juicy, satisfying, and keep their shape well.
  7. Bon appetit.
    Bon appetit.
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