|Minced chicken — 500 gr|
|Onion — 1 piece|
|Garlic — 2 teeth|
|White bread — 2 pieces|
|Milk — 100 g|
|Breadcrumbs — 100 gr|
|Egg — 1 piece|
|Greens — 1-2 twigs|
|Ground black pepper — to taste|
|Salt — to taste|
|Vegetable oil — 2 tbsp|
We will prepare wonderful, tender and fragrant chicken cutlets with garlic and onions. So, we are preparing minced chicken cutlets. What they will turn out depends entirely on what kind of stuffing you have.
How to cook Chicken cutlets with garlic and onion
Ruddy and appetizing chicken cutlets with a light aroma of garlic and onions are very tasty. You can cook them easily and quickly. Choose a good, proven ground chicken. This is a dietary product, it is low in calories, contains easily digestible protein, as well as vitamins. The minced meat should be pale pink, homogeneous, without foreign impurities and not spread. It is better to prepare minced meat yourself from chicken breast fillet or thigh meat. Do not use chicken skin to prepare minced meat.
Peel the onion and garlic. Two slices of white bread, preferably a little dried, are peeled from the crust and soaked in milk. Leave for 5-10 minutes until the bread has absorbed enough milk and becomes soft.
We take the minced meat out of the refrigerator, put it in a bowl. Add salt, pepper, egg. Mix it up. Grate onions on a coarse grater, grate garlic on a fine grater, or pass through a press and add to the minced meat. Mix it up.
We take the bread out of the milk, squeeze it well and rub it with our hand to a fine crumb. Add the bread crumbs to the minced meat, mix. Then you need to beat off the minced meat several times. We take a lump of minced meat in our hand and forcefully throw it back into the bowl. If the minced meat turned out to be liquid (this indicates a rather poor quality of the initial product), try to save it by adding a small amount of semolina, flour or breadcrumbs.
Let the minced meat rest for half an hour in the refrigerator. Pour the breadcrumbs into a plate. After 30 minutes, we take the minced meat out of the refrigerator and form cutlets. We roll each cutlet in breadcrumbs from all sides.
Add vegetable oil to a large frying pan and heat it well. Lay the cutlets on it and fry. Then turn down the temperature and hold for another five to seven minutes, then turn the cutlets over and do the same procedure. Chicken cutlets are cooked very quickly. There is no need to «just in case» to cook them longer. They will become dry. Place the cutlets on a platter and garnish with herbs. Bon Appetit!