Chicken fillet is a naughty 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!
Rinse the chicken fillet and also peel the vegetables.
Chop the onion as finely as possible, but not into a porridge. Send the onions to a well-heated frying pan with oil for caramelization.
At this time, grate the carrots on a grater (you can on a large, you can on a small - as you like.
When the onion is caramelized, send it to a plate or bowl of a mixer to cool. Now you need to let the carrots in. When the carrots have softened and browned, send them to the onions. Vegetables must be cool.
Finely chop the chicken into cubes (the size can be arbitrary).
When the combined vegetables are cool, add the finely chopped chicken fillet. Here also push the garlic and add spices (salt, coriander, pepper).
Now you need to knead the stuffing. You can do it with your hands (about 10 minutes), and with the help of a mixer (at low speed). The minced meat should be well beaten off, all the fibers should soften! This is the first secret!
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 in itself and cutlets will turn out even more juicy. Look at the consistency. it should not be very dense!
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).
Stuffing is ready! Now it is possible to form cutlets (directly a spoon) and to fry or bake. And you can send them in the freezer!