Today I propose to turn ordinary chicken breast into tender French chicken cutlets. They are prepared from fillet cut into small pieces, hence another name - chopped. Semolina as a part of minced meat will not only bind pieces of meat together, but will also make the finished dish more magnificent.
- Cooking time: 1.5 hours.
- Servings Per Container: 8.
- The complexity of the preparation: medium.
Proportions of ingredients:
- skinless chicken - 500 g;
- eggs - 2 pcs.;
- mayonnaise - 40 g;
- semolina - 40 g;
- water - 30 ml;
- green onions - 30 g;
- garlic - 1 clove;
- butter - 30 g;
- vegetable oil - for frying;
- salt - 1 tsp;
- ground black pepper to taste;
- fresh thyme - 3 branches.
The sequence of actions:
- First of all, pour semolina with a little warm water, mix and leave for 10-15 minutes so that it is saturated with moisture and swells.
- Wash the chicken fillet, pat it with paper towels and cut into small pieces, not more than 5 mm.
- Add one egg to the chopped meat, then add mayonnaise, finely chopped green onions, garlic, and swollen semolina, passed through the press.
If there is no mayonnaise in the kitchen, replace it with sour cream, and instead of swollen semolina, you can take potato starch or wheat flour. The minced meat should be like thick pancake dough.
- Carefully mix the cutlet mass, salt, pepper to taste and set aside for 10-15 minutes to insist.
- In a pan, heat the vegetable oil well and fry the patties on it, spreading the minced meat with a large spoon. As soon as the mass is covered with a golden crust on one side (this will happen in 2-3 minutes), you can turn it over to the other, which needs to be fried as much.
- Put the finished chicken cutlets in a pan or a stewpan with a thick bottom, sprinkle with chopped small pieces of cold butter and chopped thyme on top. Keep them under the lid over low heat for 5 minutes.and another 10 minutes. after turning off the fire.
- A juicy dish of minced chicken mince is ready. Serve it warm with a side dish of vegetable salad or potatoes.
Chicken cutlets in French are thinner than usual and look more like chops, so be very careful when frying so that they do not burn. If desired, you can add a little grated hard cheese or mushrooms to the minced meat, but even without this, the dish will turn out to be appetizing.
French Chicken Cutlets - A Step-by-Step Recipe for Cooking
Today I propose to turn ordinary chicken breast into tender French chicken cutlets. They are prepared from fillet cut into small pieces, hence another name - chopped. Semolina as a part of minced meat will not only bind pieces of meat together, but will also make the finished dish more magnificent.
Training30 mins
Cooking1 hr
Total time1 hr 30 mins
Persons: 8
Calories 770kcal
Ingredients
- 500 g. Skinless chicken
- 2 PC. Eggs
- 40 g. Mayonnaise
- 40 g. Semolina
- 30 ml Water
- 30 g. Chives
- 1 clove Garlic
- 30 g. Butter
- for frying Vegetable oil
- 1 tsp Salt
- taste Ground black pepper
- 3 twigs Fresh thyme
Step-by-step instruction
- First of all, pour semolina with a little warm water, mix and leave for 10-15 minutes so that it is saturated with moisture and swells.
- Wash the chicken fillet, pat it with paper towels and cut into small pieces, not more than 5 mm.
- Add one egg to the chopped meat, then add mayonnaise, finely chopped green onions, garlic, and swollen semolina, passed through the press.
- Carefully mix the cutlet mass, salt, pepper to taste and set aside for 10-15 minutes to insist.
- In a pan, heat the vegetable oil well and fry the patties on it, spreading the minced meat with a large spoon. As soon as the mass is covered with a golden crust on one side (this will happen in 2-3 minutes), you can turn it over to the other, which needs to be fried as much.
- Put the finished chicken cutlets in a pan or a stewpan with a thick bottom, sprinkle with chopped small pieces of cold butter and chopped thyme on top. Keep them under the lid over low heat for 5 minutes. and another 10 minutes. after turning off the fire.
- A juicy dish of minced chicken mince is ready. Serve it warm with a side dish of vegetable salad or potatoes.
Final word
Chicken cutlets in French are thinner than usual and look more like chops, so be very careful when frying so that they do not burn. If desired, you can add a little grated hard cheese or mushrooms to the minced meat, but even without this, the dish will turn out to be appetizing.
