In addition to onions, you can add potatoes to chicken cutlets. The recipe was shared by the publication “One Khvilina”.
“If regular cutlets are a little boring, try this option. They are so cheap that you can cook a whole mountain at once. And even when cold, these cutlets remain very tasty,” they noted in the recipe description.
Ingredients:
- chicken thighs without skin and bones – 550 g;
- potatoes – 200 g;
- one chicken egg;
- flour – 2 tbsp. l.;
- mayonnaise or sour cream – 2 tbsp. l.;
- garlic – two or three cloves;
- a bunch of parsley;
- spices to taste.
Preparation
- Cut the meat into small cubes so that you can feel the meaty texture.
- Grate the peeled onions and potatoes on a fine grater into a bowl with the meat. There is no need to squeeze the juice out of them. Add egg, sour cream (or mayonnaise), flour and chopped parsley to the chicken and vegetables.
- Stir until smooth, add garlic and spices. Stir and leave the mixture for half an hour.
- After the mixture has “rested” and the flour has swollen a little, having absorbed some of the moisture, you need to put the frying pan on medium heat.
- When it warms up, add a little vegetable oil and a small piece of butter. Carefully spoon the mixture into small pancakes.
- Fry on each side for a few minutes until golden brown. After turning the cutlets over, cover them with a lid so that the insides are cooked and remain juicy.
- This dish can be either independent or an addition to mashed potatoes, buckwheat, rice or fresh vegetable salad. The cutlets can also be served with ketchup, cheese or sour cream sauce.
