Ministerial-style chicken cutlets - tender, juicy, crispy! This is the most sensible recipe for making chicken breast cutlets really tasty. It is no secret that white chicken meat or products made from it is difficult to cook so that saliva flows. However, ministerial cutlets almost came close to perfection.
Traditionally, minced meat is cooked on a board - only sharp slicers, a vegetable grater and a cutting board. But time is running, technology goes forward, time is expensive, so a food processor or a blender with a large bowl is also suitable for making minced meat - quickly and simply. Just do not grind food very fine, you need to grind the meat so that small pieces remain, as if from a meat grinder with a large nozzle.
In general, I don’t know how the ministers eat there, but if the recipe came to us from the ministerial dining hall, thanks a lot to the cooks, it turns out delicious!
- Cooking time: 30 minutes
- Servings: 4-5
Ingredients for tender chicken cutlets ministerially
- 600 g chicken boneless and skinless;
- 1 large onion;
- 1 egg;
- 2 tablespoons sour cream;
- 2 tablespoons of potato starch;
- 1 teaspoon hop-suneli;
- ice water;
- salt, vegetable oil.
The way of cooking tender chicken cutlets in a ministerial way
Remove the skin from the chicken breast, then cut the fillets from the bones. Put the meat on the board, cut into cubes. Take a sharp knife with a wide blade, chop the filet until it turns into mincemeat. As I noted above, you can use a blender for cooking.
Peel the onion, rub it on a large vegetable grater. This process is usually accompanied by tears, but there is no other way out; onions need to be crushed.
Add grated onion to minced chicken.
At this stage, break into a bowl a fresh chicken egg, pour salt to taste and pour ice water. Water will need a little - 70-100 ml (about half a glass). I met recommendations like “take mincemeat”, but it can take so much that you get not chops, but thin pancakes. Mix well the meat with the egg and water, pour the potato starch and hops-suneli, mix again.
Now add the fat sour cream. Sour cream should be fresh, not sour!
Next, carefully knead the stuffing, it will take about 5 minutes.
Heat the pan, pour 1-2 tablespoons of refined vegetable oil (odorless). Tablespoon, like pancakes, lay out the stuffing in the heated oil, fry until golden brown on each side for about 3 minutes. Cutlets turn out to be quite thin, so it takes very little time to fry.
As a ministerial garnish for tender chicken cutlets, prepare mashed potatoes and vegetable salad, this combination of products is considered classic and is always popular with both adults and babies. Enjoy your meal.
If your family is not big, then it is not necessary to immediately use the whole stuffing. Cover the bowl with cling film, refrigerate and cook the remaining patties for dinner.