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Chopped chicken cutlets

Hand-Chopped Chicken Cutlets

These cutlets come out tender and juicy — another great option for picky eaters! Hand-chopped meat always makes juicier cutlets than regular ground meat. I tried speeding up the chopping with a blender — no good, it changes the flavor! And the seasonings: I use both dried and fresh on purpose, along with both regular and green onion. Together they give an amazing balance of flavor, tenderness, and juiciness. Most of the time goes into prepping the meat; the cutlets fry up fast — and disappear just as fast.

Blue-Eyed

Recipe author

Composition / ingredients

Servings:

Chicken breast fillet

800

Egg (large)

Sour cream (heaping; any fat content)

Semolina (heaping)

Onion (large)

Garlic

Dried seasoning blend (1 tsp meat seasoning, plus dried garlic, dill, parsley, purple basil, cilantro)

1.5

Fresh herbs (green onion, dill, parsley)

Vegetable oil (for frying)

Salt

Pepper

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 16 g

Fats 29 % 9 g

Carbohydrates 19 % 6 g

169 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

Prep the ingredients.
Step 2:

Finely dice the onion and garlic.
Step 3:

Rinse the chicken fillet, pat it dry with paper towels, and finely dice it as well.
Step 4:

Add to the meat 1 tsp of a dried meat-seasoning blend (mine is a pork blend that's great on any meat), 1/2 tsp of dried garlic, and a little of whatever dried herbs you like (mine are dill, parsley, cilantro, and purple basil).
Step 5:

Then add the fresh garlic.
Step 6:

Then all the chopped onion. Season with salt and pepper to taste (2–3 pinches). Mix everything thoroughly.
Step 7:

Crack in 1 egg and add 1 heaping tablespoon of sour cream (mine is 10%, but thick). Stir.
Step 8:

Add 4 heaping tablespoons of semolina and mix everything very well.
Step 9:

Cover the mixture and refrigerate for 30–40 minutes so the semolina swells and the flavors come together.
Step 10:

After that, take the mixture out, stir in the finely chopped fresh herbs, and let it rest while the skillet heats up.
Step 11:

Pour 5 tbsp of vegetable oil into a well-heated skillet (moderate-to-medium heat), let the oil heat up, and fry a 1/2-teaspoon bit of the mixture to check the seasoning (add more salt if needed). Then shape the cutlets — you can use a spoon, but I prefer forming them with wet hands.
Step 12:

Let the cutlets brown, then flip them. They fry very quickly; add more oil as needed.
Step 13:

Stack the fried cutlets on a plate — the heat from the top ones finishes cooking the ones below. They're basically done at this point, but...
Step 14:

They'll turn out incredibly tender if you: turn off the burner, layer all the cutlets back into the skillet, and pour a little milk over them (about 50 ml / 3 tbsp, or a touch less).
Step 15:

Cover loosely, set the heat to its lowest, and let the milk cook off. It takes literally 3–5 minutes — don't walk away! (You could use hot water or cream instead, but I like the result with milk best — a gently creamy taste and light cutlets.)
Step 16:

Once the milk has evaporated, turn off the heat and let the cutlets rest under the loosely set lid for 5–10 minutes so the juices settle and meld. (Better to take the pan off the burner — its residual heat is enough.) This amount makes 22–23 wonderfully tender, fragrant cutlets. Enjoy!