The recipe for this delicious hot dish is suitable for a quick and original lunch or dinner. Roasted kohlrabi slices with dill sauce and chicken cutlet with arrows of garlic are light and healthy food that is convenient to cook in hot summer. Sweet kohlrabi slices and tender chicken cutlet are very friendly and complement each other perfectly.
You will not need any special tools other than a stove, cutting board and a conventional frying pan to fry these burgers. Minced chicken can be made on the board, just finely chopped meat with a knife. White chicken meat is fried very quickly, as well as kohlrabi slices.
If you adhere to the rules of proper nutrition, then replace sour cream with Greek yogurt in the sauce, and do not fry the kohlrabi, but cook for a couple.
- Cooking time: 25 minutes
- Servings: 2
Ingredients for minced chicken cutlets with kohlrabi and arrows of garlic:
- 300 g chicken fillet
- 2 tablespoons of semolina
- 1 egg
- 5 g ground red pepper
- 5 arrows of garlic
- 1 small kohlrabi head
For the sauce:
- 100 g fat sour cream
- one small bunch of dill
- a few feathers of green onions
Cooking chopped chicken cutlet with kohlrabi and arrows of garlic
Chicken fillet is first marinated in a mixture of ground red pepper, salt and a small amount of olive oil. Decide for yourself whether to use hot peppers for the marinade or limit to the usual ground paprika, here, as they say, the taste and color. Hot marinade will add spice and piquancy to ready cutlets.
We make chopped cutlets without a meat grinder, just with a regular sharp knife. Cut the meat into very small cubes, spread on the board, add the egg, semolina and chopped arrows of garlic. We mix the ingredients right on the board, add salt and chop with a knife all together for about 3 minutes. The result is a cutlet mass with small pieces of meat and garlic.
From the above ingredients, you get two large burgers, which before frying, you need to put in the fridge for 15 minutes, so that during this time the semolina swells a little.
Heat the oil. Since the stuffing is quite liquid, we put it in a frying pan like dough for thick fritters: first make a small hill, and then level the cutlet in a frying pan to make it large and flat. Cook for 4 minutes on each side, until golden brown.
A small kohlrabi head is enough to make a “second floor” on our meatballs. Cut kohlrabi into 1 centimeter thick slices, peel, sprinkle with salt.
Fry kohlrabi in hot oil for 3 minutes on each side. Put the finished kohlrabi slices on the chops.
Cooking the sauce. Finely chopped dill mix with salt and grind in a mortar until he gives the juice. This method allows you to give the sauce a light green color. Mix the grinded dill, sour cream and finely chopped green onions.
Pour chopped chops with kohlrabi dill sauce.
We serve the finished dish on fresh lettuce leaves and decorate it with greens from the garden bed, sprinkle with ground black pepper. Enjoy your meal!
