In my family, these cutlets have long taken root. With this set of vegetables, the chicken breast absolutely does not dry out when frying and the cutlets are juicy, fragrant and very appetizing in appearance. These cutlets are popular with children because of the bright pieces of vegetable filler. They are prepared quickly enough. Buy chicken fillet is not a problem, and some vegetables can be found in any refrigerator. So cooking chicken cutlets with vegetables for dinner will not be difficult.
The proportions of meat and vegetables are about 50-50.
I will use carrots in my cutlets. This is a fairly hard vegetable and for cutlets I cook it almost to full readiness. You can cook on the stove, or in the microwave. Cut the carrots into small cubes, pour boiling water and put in the microwave for 4 minutes at a power of 800 watts. If the pieces are still hard, then cook.
Cut the chicken breast into small pieces.
Onion and sweet pepper cut into small cubes. I took a quarter of a medium-sized onion, since I also use green onions.
Add the cooled carrots and finely chopped green onions and parsley. Do not spare the greens, if there is Basil or coriander, then add it too.
Add sour cream, starch, salt and pepper to taste. Mix thoroughly and let stand for 15 minutes. I do not put an egg, starch well pulls together pieces of chicken and vegetables.
Look at the consistency, you may need to add a little more starch.
Heat a frying pan with vegetable oil and a spoon dipped in water to spread the cutlets.
Fry over medium heat until Golden brown.
I make small cutlets, they are well fried.
These cutlets are good for a full meal with porridge or potatoes and for a snack with a piece of bread, they are equally delicious hot and cold.