French cutlets from chicken fillet

If you are tired of the usual minced meat cutlets, prepare these. Mayonnaise can be replaced with sour cream. In principle, I would even advise making such a replacement. French cutlets, despite their rather loud name, are distinguished by simple and quick cooking, and they turn out to be so delicious that they can be served on a festive table.

Maria

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

300

Eggs

Garlic

Starch (with slide)

Flour

Mayonnaise

Baking powder

0.5

Parsley (dried)

0.5

Thyme, thyme (dried)

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 19 g

Fats 22 % 7 g

Carbohydrates 19 % 6 g

164 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make French cutlets from chicken fillet? Prepare the ingredients. To cook the cutlets, we will need: large chicken fillet; egg; mayonnaise; garlic; flour; potato starch (if corn, then take 1.5-2 times more); baking powder; dried thyme; dried parsley; ground black pepper and salt.
Step 2:
Wash the chicken fillet, dry it, remove the films. Cut the meat into very small cubes.
Step 3:
Add mayonnaise, dried herbs, ground black pepper and salt to the chicken meat. If desired, you can also add some spices for chicken or individual spices, such as curry.
Step 4:
Mix the mixture thoroughly until smooth. Leave to marinate for 25 minutes.
Step 5:
Add garlic and egg passed through the press. Stir again.
Step 6:
Add flour, starch and baking powder. Stir the mixture until smooth. Leave to marinate for another 10 minutes at room temperature.
Step 7:
Heat the vegetable oil in a frying pan. With a tablespoon, spread the chicken mass into the hot oil and form small cutlets. Fry the cutlets on one side for about 6 minutes until golden brown.
Step 8:
Then turn the cutlets over and fry for about 6-8 more minutes under the lid until cooked. You can check the readiness with a fork, if the cutlets are white inside and transparent juice flows out of them, then they are ready. If the meat is pink and the juice is colored scarlet, the cutlets need to be fried again.
Step 9:
Serve the cutlets with any side dish. Boiled rice or mashed potatoes are perfect. Bon appetit!

Translated from French, the word c&ocirc;telette means a cooked piece of meat on a bone (thigh or rib). And in general, the word &ldquo;cutlet&rdquo; comes from the French word c&ocirc;tel&eacute; (ribbed) or c&ocirc;te (rib). Minced meat tortillas (both meat and vegetable) began to be called cutlets much later.

If we talk specifically about cutlets, then there is a variety of them in all national cuisines of the world. True, they are called differently, but their essence does not change from this.

This time we are cooking cutlets in French. These cutlets have nothing to do with France. And where such a name came from is not entirely clear. But it does not interfere with the taste at all.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.