Chopped chicken breast cutlets with mayonnaise
0
1877
Kitchen
Eastern European
Calorie content
183.3 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
13.3 gr.
Fats *
20 gr.
Carbohydrates*
5.8 gr.
Not everyone loves chicken breasts: they are difficult to prepare so that they remain juicy and tender. Often, this moody meat coarsens and becomes dry when cooked. To prevent this from happening, it is important to pre-marinate the breasts, as well as strictly observe the cooking time and temperature. And, of course, the breasts should be young. We offer a recipe for breast cutlets, which does not require such a scrupulous approach, but gives a very tasty result. Even if the breasts are large and middle-aged, the cutlets will still turn out juicy and tasty.
Ingredients
Cooking process
Cut the dried breasts into small pieces with a sharp knife. Alternatively, you can skip the fillet through a meat grinder with a large grill. This will speed up the process, but the chicken will be more uniform and will give a denser texture in the finished cutlets. Chopped by hand, chicken meat will remain more structured and cutlets will consist of small juicy pieces.
Cut the onions into very small cubes with a knife. Onions will not only add juiciness to the chicken mass, but also marinate the breasts. In a bowl, mix chopped chicken, chopped onions, salt, black pepper, egg, mayonnaise and starch. We knead the mass with a spoon - the consistency is quite liquid, uncharacteristic for minced meat, but more like a thick dough for pancakes. Leave the chicken mass to marinate for at least an hour. You can cook such minced meat in advance in the evening, and continue cooking in the morning.
Bon Appetit!