Chopped Chicken Cutlets with Sour Cream
Chopped chicken cutlets — tasty, hearty, and simple! Made from diced chicken fillet, these cutlets come out soft and tender, yet with real bits of meat inside. Those little pieces give the dish the perfect texture, pleasing fans of both patties and a classic meat course at once. If you like, you can work chopped fresh herbs or spices into the mix.
Nata
Recipe author
Chopped Chicken Cutlets with Sour Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 %
17 g
Fats 31 %
10 g
Carbohydrates 16 %
5 g
179 kcal
GI:
100
/
0
/
0
- How do you make chopped chicken cutlets with sour cream? Remove the skin from the chicken fillet and pick out any small bones. Rinse under running water and pat dry with a towel so no extra water gets into the cutlets. Cut the fillet into small cubes. Peel and rinse the onion, then dice it small or cut it into thin strips. Combine everything in a deep bowl, then add the eggs, mayonnaise, and sour cream. Mix so every piece of chicken is evenly coated with the liquid ingredients and the onion is well distributed. Now season with salt, pepper, and any other spices you like. Stir in the starch and refrigerate the mixture for 2–3 hours. You can use flour instead of starch, but the cutlets won't turn out as tender and crisp. Once the chicken has marinated in the sour cream and mayonnaise and the spices have shared their flavor and aroma, you're ready to fry. Heat a skillet with a good amount of oil until very hot. Drop the mixture in by the spoonful — it sets quickly, giving the cutlets a neat, even shape and a crisp crust. Lower the heat to medium and fry on both sides until nicely golden. If you like, cover the pan at the end and let the cutlets steam for a few minutes; this makes them even more tender inside. Serve the cutlets hot with a side of buttered boiled potatoes, spaghetti, rice, or vegetables — really, almost any side works. They're also great with a salad and fresh herbs. Feel free to vary them by folding in chopped herbs (dill or parsley), bits of vegetable (finely grated carrot or small pieces of bell pepper, or chili for heat lovers), or even cheese. Enjoy!
- A note on cookware: the wrong skillet can ruin even the best recipe, so pick one that suits the dish you're making.
- Every oil is good only up to a certain temperature — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. It's worth learning the smoke points of your oils and choosing one suited to frying.
- Because everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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