Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken cutlets with semolina? Prepare the ingredients. You can take any chicken parts, not necessarily breasts. The main thing is that there are no bones and tendons. Take medium-sized potatoes. Semolina - preferably small. Vegetable oil - any, but refined. Wash the egg and dry it with napkins.
Step 2:
Wash the chicken fillet, dry it and cut into pieces.
Step 3:
Wash the potato, peel it and cut it into cubes too.
Step 4:
Peel and finely chop the garlic.
Step 5:
Put the chicken fillet in the blender bowl and whisk until minced. Instead of a blender, you can pass the fillet through a meat grinder.
Step 6:
Add potatoes and garlic to the meat. And whisk again with a blender (or scroll through a meat grinder).
Step 7:
Beat raw egg into minced meat, add ground black pepper and salt. Mix everything until smooth.
Step 8:
At the end, mix semolina into the minced meat, stir and leave for 20 minutes for the semolina to swell.
Step 9:
With wet hands, form medium-sized cutlets from minced meat. Roll the cutlets from all sides in semolina. You can replace semolina with breadcrumbs.
Step 10:
Heat the vegetable oil in a frying pan and fry the cutlets on both sides until golden brown.
Step 11:
Serve the cutlets hot with any side dish. Bon appetit!
I cook these cutlets quite often. In general, onions are usually added to minced meat, chopped together with chicken, but I replaced it with potatoes to get rid of the taste of onions.
I kneaded everything at once in a blender - it's faster and the cutlets are more homogeneous in consistency. However, if you need the usual structure of cutlets, it is better to replace the blender with a meat grinder.
Cutlets from breast fillet are more dietary, less caloric, but also not as juicy as from other parts of chicken. To reduce the calorie content of the dish even more, the cutlets can not be fried, but baked in the oven or even steamed. And replace the chicken fillet completely or partially with turkey meat.
In minced meat, you can add an additional spice mixture for minced meat dishes or for chicken. A mixture of Provencal herbs will do. You can also add mustard to the minced meat for flavor and a little chopped dill and / or parsley.
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
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Semolina - 340 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
