Chopped Chicken Cutlets with Starch

Cooking method

1. Step 1:

   

   Gather the ingredients for the cutlets. The egg can be any size. You can use 1–2 onions — they'll add juiciness. Peel the onion and rinse it in cold water. It's best to use chilled chicken that has never been frozen; cutlets made from it turn out juicier. If your meat is frozen, though, thaw it at room temperature.

2. Step 2:

   

   Cut the chicken lengthwise into very thin strips, then into very small pieces. You'll need a very sharp knife for cutting it this fine. To make slicing easier, you can freeze the meat slightly first.

3. Step 3:

   

   Get out a roomy bowl for mixing the cutlet mixture — glass or plastic both work. Put the chopped chicken into the bowl.

4. Step 4:

   

   Chop the peeled onion as finely as you can and add it to the bowl with the chopped meat. Then add a little starch and the egg.

5. Step 5:

   

   Add a little salt and spices to taste. Mix everything well so the ingredients are evenly distributed.

6. Step 6:

   

   Heat a skillet until hot and add a little vegetable oil. Spoon small mounds of the meat mixture onto the hot pan. Press each cutlet down a little so it cooks through evenly. Fry for 2–3 minutes per side over medium heat.

7. Step 7:

   

   The finished cutlets will turn an appetizing golden color and smell wonderful. Transfer them to a small pot and cover with a lid — they should rest a bit and finish steaming through.

8. Step 8:

   

   Serve the cutlets hot, on their own as an appetizer or alongside a side of spaghetti or mashed potatoes. Enjoy!