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Tender chicken cutlets

Ingredients

Adjust Servings:

	2 chicken breast
	1 onion
	1 tablespoon of homemade mayonnaise
	salt
	black pepper

Nutritional information

74 g

Protein

3 g

Fat

135 g

Carbs

910

Calories

Tender chicken cutlets

with chicken breast

Features:

Cuisine:

Ukrainian

20 min
Serves 4
Medium

Ingredients

2 chicken breast
1 onion
1 tablespoon of homemade mayonnaise
salt
black pepper

Directions

A chicken breast meat recipe. Can be used as a cutlet for a burger or be served with mashed potatoes or green peas.

Steps

Done

Making cutlets

1. Grind chicken breasts and onions in a blender.
2. Add salt and pepper to the minced meat to taste, as well as 1 spoon of mayonnaise. Mix thoroughly. You can find the recipe for homemade mayonnaise in the "sauces" section.
You can experiment and add green onions or dill to the minced meat.
3. Form cutlets from minced meat, roll them in breading. As a breading, you can use breadcrumbs, then the cutlets will be crispier, or wheat flour, so the cutlets will be very soft and tender.
4. Heat the frying pan, add vegetable oil, place the cutlets in a hot frying pan and fry first on one side over medium heat until golden brown, then turn over and fry on the other side, cover with a lid and cook the cutlets over low heat until cooked (approximately 5 minutes ).

Garlic sauce goes well with this dish. Bon appetit!

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Tender chicken cutlets

with chicken breast

Ingredients

Directions

Steps

Making cutlets

Chef Hanna

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