Chicken cutlets according to this recipe are juicy and tender. The delicious secret is in the minced meat

Nuances and secrets

1. The blogger advised preparing cutlets from chicken thighs – then they will turn out especially juicy. If desired, the thighs can be replaced with chicken fillet, but then the cutlets will be drier.
2. The meat can either be twisted through a meat grinder or chopped, and then the structure of the cutlets becomes more interesting.
3. Cutlets can be cooked without electricity.

Ingredients

• 550 g chicken thighs (skinless and boneless);
• 2 potatoes (about 200 g);
• 1 onion (about 100 g);
• a bunch of fresh parsley;
• 2 tbsp. l. flour;
• 2 tbsp. l. mayonnaise (can be replaced with sour cream);
• 1 egg;
• 2–3 cloves of garlic;
• salt, black pepper;
• 1 tsp. chicken seasonings;
• vegetable oil and a little melted butter for frying.

Preparation

1. Cut the chicken thighs into small cubes and place in a deep bowl.
2. Grate the onion on a fine grater and add to the meat.
3. Grate the potatoes on a coarse grater and immediately place in a bowl.
4. Add egg, mayonnaise and add flour.
5. Grate the garlic on a fine grater and add to the minced meat.
6. Finely chop the parsley and place in a bowl.
7. Salt, pepper, add chicken seasoning.
8. Mix the mixture thoroughly until smooth.
9. Leave the minced meat for 30 minutes to steep.
10. Heat a frying pan with vegetable oil and add a little melted butter.
11. Spoon the minced meat into patties.
12. Fry the cutlets over medium heat on both sides until golden brown.
13. Cover the pan with a lid and cook the cutlets until done.
14. Place cooked cutlets on paper towels to remove excess fat.
15. Serve hot with your favorite side dish.