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Rabbit and Chicken Cutlets

A classic cutlet recipe — delicious with any side! These rabbit and chicken cutlets are a hearty main that pairs perfectly with whatever you serve alongside. Firm, fragrant, and tender inside with a golden crust, they look refined and downright appetizing — the kind of thing that earns a permanent spot in the family rotation.

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Rabbit and chicken cutlets
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 14 g
Fats 46 % 16 g
Carbohydrates 14 % 5 g
200 kcal
GI: 20 / 60 / 20
  • Rinse the rabbit and chicken well, trim away any tough membranes and sinew, and cut into pieces sized to fit the neck of your meat grinder. Run the prepared meat through the grinder twice — this gives the finished cutlets their maximum tenderness. Peel the onion, rinse it, and cut it into chunks if needed. Grind it together with the meat on the second pass. If you prefer, you can chop the onion by hand instead, mincing it as fine as you can. Peel the garlic and mince it however you like — through the grinder, on a grater, or with a knife. Take slightly stale white bread, ideally with the crusts off, and soak it in warm water or milk. Let it sit until it swells; it's ready once the bread is fully softened and has absorbed as much liquid as it can. Run the soaked bread through the grinder along with the meat during that second pass. In a large bowl, combine the ground meat with the bread and onion, crack in the egg, and mix thoroughly. Season with spices if you like and be sure to add salt. Knead everything well, then throw the mixture against the surface of the bowl a few times — this drives out excess air and helps the cutlets hold their shape. Pour some cold water into a dish and wet your hands with it so the mixture won't stick. Divide it into small portions for the cutlets. Keeping your palms damp, roll each portion into a ball, then shape it into the cutlet you want — round, oval with one tapered end, or a little brick. Bread the cutlets generously in breadcrumbs and fry them in a hot skillet with vegetable oil, 5–7 minutes per side, until a beautiful golden-brown crust forms. Take them off the heat and blot away any extra oil with a paper towel. Serve hot with your favorite side and sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  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
  • Rabbit meat (cut up) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • White bread - 266  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Ground chicken - 143  kcal/100g

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