Even experienced housewives often end up with chicken cutlets that are dense or lose their flavor when fried. But with one simple trick, they're meltingly tender and ready in just half an hour.
What you will need:
Chicken fillet (thigh or breast) – 500 g
Young zucchini – 1 medium
Onion – 1 pc.
Egg – 1 pc.
Semolina or breadcrumbs – 2 tbsp. l.
Salt, black pepper, dried garlic, paprika – to taste
Oil for frying
How to cook:
- Pass the chicken and onions through a meat grinder or chop with a blender.
- Grate the zucchini on a fine grater, squeeze through cheesecloth or a sieve to remove excess moisture.
- Add squeezed zucchini, egg, semolina and spices. Mix thoroughly and leave for 10 minutes, the semolina will swell and bind the minced meat.
- Form patties with wet hands.
- Heat a frying pan with oil.
- Fry over medium heat for 3-4 minutes on each side until golden brown.
- Place the cutlets in a frying pan, cover with a lid and cook for 3 minutes over low heat. This way they will reach the inside and remain juicy.
Serve with mashed potatoes, fresh vegetables or just bread.
Bon appetit!
