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 Cutlets on a Chicken Bone Recipe
I offer you an unusual cutlet of chicken leg meat with potatoes and cheese. The cutlets are delicious, with a crispy crust on top and a tender chicken inside. You can serve them with vegetable salads, and with a side dish, or as an independent dish. These cutlets look very original and can decorate your holiday table.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes and boil them in salted water.
    Peel the potatoes and boil them in salted water.
  2. Wash the chicken drumstick and boil it in salted water. The finished meat is separated from the bones and finely chopped. Large bones should be set aside.
    Wash the chicken drumstick and boil it in salted water. The finished meat is separated from the bones and finely chopped. Large bones should be set aside.
  3. In a bowl, mash the potatoes.
    In a bowl, mash the potatoes.
  4. Add the chicken meat, 2 eggs, grated cheese, paprika, salt, pepper and 50 g of breadcrumbs. Mix everything well.
    Add the chicken meat, 2 eggs, grated cheese, paprika, salt, pepper and 50 g of breadcrumbs. Mix everything well.
  5. Divide the minced meat into 7 parts. Take part of the minced meat, form a flatbread, put a chicken bone in the middle.
    Divide the minced meat into 7 parts. Take part of the minced meat, form a flatbread, put a chicken bone in the middle.
  6. Form the shape of the lower leg on it.
    Form the shape of the lower leg on it.
  7. Roll each leg first in flour.
    Roll each leg first in flour.
  8. Then in eggs (2 PCs.)
    Then in eggs (2 PCs.)
  9. And at the end in breadcrumbs (50 g).
    And at the end in breadcrumbs (50 g).
  10. Fry the cutlets in a preheated cauldron (pan) in hot oil on all sides until Golden.
    Fry the cutlets in a preheated cauldron (pan) in hot oil on all sides until Golden.
  11. Ready-made "legs" to decorate as desired and serve to the table!
    Ready-made "legs" to decorate as desired and serve to the table!
  12. Bon Appetit!
    Bon Appetit!
  13. In section.
    In section.
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