Airy Chicken Cutlets
An affordable dish: delicious, filling, and easy to make. Even a beginner cook can pull off these ground-chicken cutlets. They come out really tender and juicy.
Cooking method
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Step 1:
Prep the ground chicken. I used breast meat.
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Step 2:
Separate the yolks from the whites.
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Step 3:
Cream the yolks together with the soft butter.
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Step 4:
Mix in the ground chicken, herbs, and breadcrumbs.
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Step 5:
Season with salt and pepper, add a few spoonfuls of cold water, and beat the mixture well until it's smooth and airy.
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Step 6:
Whip the egg whites into stiff peaks.
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Step 7:
Fold the whipped whites into the chicken mixture a little at a time.
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Step 8:
Shape a cutlet with a spoon and dredge it in flour.
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Step 9:
Fry in a hot, oiled skillet for 3-4 minutes per side. Don't cover with a lid, or the cutlets will start to release their juices.
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Step 10:
Your tender, light cutlets are ready!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Minced chicken - 143 kcal/100g
