Ingredients
Servings: - 12 +
1 kg Fillet chicken
2 Onion
2 heads Garlic
4 tbsp. Sour cream
4 tbsp. Flour wheat
1 bunch Parsley
Salt Add to taste
Pepper black ground Add to taste
Description
If you have cooked standard chicken breast cutlets with minced meat, you probably did not have the most optimistic impressions. In this version, white chicken meat turns out to be dry, unless fatty pieces of beef, lamb or pork are added to the minced meat. Try to cook chopped chicken cutlets from chicken breast. And the “dry” fillet will be fully rehabilitated. Chopped chicken cutlets are incredibly tender, juicy and appetizing. And the workflow is simplified, because they are prepared according to the principle of pancakes. Cutlet mass is simply laid out in a pan with a spoon.
Step by step recipe 
The most important stage of work is cutting meat. The juiciness and tenderness of cutlets is achieved precisely due to the fact that the fillet is not crushed to the state of minced meat, but is cut into small pieces, where the structure of the meat is completely preserved. If you have a food processor that allows you to cut food with a knife, use it. If not, cool the fillet first - it will be easier to chop it by hand.
Cut the onion as small as possible, pass the garlic through the garlic press, chop the greens.
Add beaten eggs and sour cream to the chopped meat.
Then send the onion, garlic and herbs.
Mix thoroughly, salt, pepper and add flour.
Having achieved a homogeneous state of the cutlet blank, proceed to the frying stage. Pour vegetable oil into a heated frying pan, spread the prepared mass with a tablespoon and fry over medium heat for 5-10 minutes.
Turn the browned cutlets over and fry on the second side until cooked through.
Chopped chicken cutlets are good in any form - hot, warm and cold, and their taste is in perfect harmony with vegetables, side dishes and any sauce.
Enjoy your meal!
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