chicken recipes

Fire cutlets

chicken recipes

Traditional Recipe


Chicken meat — 800 g
Fat cream from 20% — 1 glass
Crumb of white bread — 150 g
Crusts of white bread — 200 g
Onion — 400 g
Butter for filling — 150 g
Butter for frying — 50 g
Olive oil for frying — 1 tbsp. L.
Salt, pepper — to taste

chicken recipes

Cooking method

Cut butter with small knives in small cubes, about half a centimeter, and remove into the freezer. In butter until tender and transparent, fry finely chopped onions. Completely cooled onion is added to chopped minced meat.

The crumb of white bread is soaked in fat cream and in uncombined form is added to minced meat and onions. The resulting mass for cutlets is kneaded by hands to the desired consistency. In a plastic forcemeat, put frozen oil and the mass is quickly mixed. The oil should not melt.

Cutlet mass is removed to the refrigerator for 30 minutes. After that, it will become even more plastic, due to the fact that the fat will solidify.

Breadcrumbs fall out on a flat dish, next is a form with hot water, where you will dip your hands before molding each cutlet.

Take mincemeat for the chops as much as your palm fits, without a slide and form oval cutlets.

Cut the cutlet in a breading, which will adhere due to the moisture released from the stuffing. Lay the cutlets on a cutting board or dish. It is important to do everything quickly, so that the cutlet mass does not heat up.

Fry the cutlets on a mixture of butter and olive oil left over from roasting onion. They are browned on each side for several minutes. Then bring the cutlets to the full readiness in the oven, on a baking sheet covered with foil or baking paper, at 180 degrees. Check the readiness with a wooden stick.


Fire cutlets

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