Chicken stomach cutlets

How to make cutlets from chicken stomachs? Soak a loaf or white bread in milk. It is not necessary to trim the crust, you can use already dried bread - a great way to dispose of leftovers.

Rinse chicken stomachs well, be sure to clean out everything that cannot be eaten from the folds. Do not cut off the fat and sinewy parts, they will not be superfluous and will not be felt in the finished version of the dish. Cut the stomachs into portions and scroll through the meat grinder. For these cutlets, a prerequisite is grinding twice. In this case, the finished cutlets will be soft, tender, without coarse inclusions.

Peel the onion, wash it and cut it into pieces that will pass through the neck of the meat grinder. Scroll the onion on the meat grinder during the second wave of meat chopping. At the same stage, add bread soaked in milk. It can be crushed right there in a meat grinder or kneaded well with your hands. Add the egg and the remaining milk from the bread to the resulting minced meat. Stir with a fork until completely smooth.

Such cutlets resemble liver cutlets most of all in consistency, they are not formed by hands, but are superimposed with a spoon.

Preheat a frying pan with vegetable oil over high heat. As soon as the required temperature is reached, reduce the heat to medium and put the minced meat with a spoon so that there is free space between the cutlets. This is necessary so that the cutlets do not stick together and they can be easily turned over. Fry on one side until cooked - until the surface becomes browned. Then turn it over and bring it to readiness on the other side. If desired, you can cover with a lid, reduce the heat to a minimum and put out the cutlets for another 5-10 minutes. This will allow them to become softer and more tender.

Serve chicken stomach cutlets hot. Almost any side dish will suit them: fresh or baked vegetables, various cereals, mashed potatoes, pasta, legumes.

Bon appetit

You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

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 .