Chicken cutlets with dill recipe with photos step by step

To prepare the minced meat, you need to prepare the ingredients. To begin with, cut off all the crusts from the bread, they will not be useful, and soak the crumb in milk. Peel the onion, cut into 4 parts. Peel the garlic. Cut the chicken fillet into pieces. You can cut the flesh from the hams, but first defrost them well so that all the excess liquid flows out.

We twist chicken meat, onion, garlic through a meat grinder. We squeeze the bread well from the milk and twist it too. Add the egg. It gives the stuffing viscosity. Be sure to salt, pepper, add spices and chopped herbs. Mix well. The stuffing is ready.

We make minced cutlets, not very thick, about 1 cm thick, so that they are well fried. Pour flour into a flat plate to roll the cutlets.

We put a frying pan on the gas, pour vegetable oil. The oil needs so much that it covers half of the cutlet, no less. We put several cutlets in a frying pan. We try not to put them too thick, so that it is easy to turn them over. Fry the first side for 5 minutes, until golden brown, then turn it over and fry the second side. If there is not enough oil, you can add it in the process. You can pierce the cutlets once with a toothpick so that excess moisture flows out.

We put the finished cutlets in a saucepan, cover them with a lid so that they steam a little more. Serve hot with any side dish. Rice, mashed potatoes or vegetables are perfect. Bon Appetit!