Composition / ingredients
Step-by-step cooking
Step 1:
How to make cutlets with pickles? Prepare all ingredients. To prepare cutlets, it is better to use yesterday's or slightly dried loaf, pickles are better to buy at the market, also take fresh parsley and chicken fillet. For cooking, you can use ready-made chicken minced meat, but it's better to cook the minced meat yourself.
Step 2:
Put the slices of the light loaf in a bowl, pour the pickle from under the pickles and allow time for these slices to soak and soften. In the future, this crumb will make the cutlets more juicy.
Step 3:
Rinse the greens thoroughly under water and let them dry a little. At this time, cut the pickles into small pieces and put them in a blender bowl. Chop the dried greens coarsely and also put them in a blender. At high speeds, grind the contents of the blender, eventually you should get a bright green gruel.
Step 4:
Thoroughly rinse the chicken fillet under water, dry the meat and clean it: remove the films, remove the veins and other unnecessary things. Cut the prepared chicken fillet into small pieces and scroll through the meat grinder once, choosing a sieve with a medium grate.
Step 5:
In a container with minced chicken, add a green fragrant gruel from a blender. Take the crumb, squeeze it out of the brine and mash it thoroughly with your hands. The resulting crumb from the white loaf is also added to the container with minced meat.
Step 6:
Mix all the ingredients thoroughly, cover the bowl with cling film and put it in the refrigerator for 30 minutes. This procedure will allow the bread to absorb all the meat juices. After the time has elapsed, remove the bowl from the refrigerator, remove the film and mix the chicken mass thoroughly again, beating it with your hands and saturating it with oxygen.
Step 7:
After wetting your hands in cold water, take a portion of minced meat, make the first cutlet and put it on a heated frying pan. In the same way, make the following cutlets and fry them on both sides until golden brown. Since the frying pan is hot, the minced meat will quickly seize, which will not allow the cutlets to fall apart. However, in order for the meat to be fully cooked inside, fry the cutlets over medium heat. So a beautiful crust is formed, and the cutlets inside will not remain raw.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Pickles - 11 kcal/100g
- Brine - 1 kcal/100g
- Loaf - 273 kcal/100g
- Minced chicken - 143 kcal/100g
