Juicy chicken cutlets with champignons

Juicy chicken cutlets with champignons for this recipe with step-by-step photos are very easy to prepare. There is an opinion that it is difficult to cook juicy and tender burgers out of chicken breast. This is not true! White chicken meat contains almost no fat, which is why it is rather dry. But if you add cream, white bread and mushrooms with onions to the chicken fillet, you will get awesomely delicious chicken cutlets - juicy and tender, they will like both children and adults.

Juicy chicken cutlets with champignons

In the mushroom season, try to add forest mushrooms to the stuffing (brown birch mushrooms, boletus mushrooms, boletus mushrooms). It will take more time, but the result is worth it!

  • Cooking time: 35 minutes
  • Servings: 4-5

Ingredients for chicken meatballs with champignons

  • 750 g chicken breast;
  • 250 g fresh champignons;
  • 120 g onion;
  • 60 g leeks;
  • 100 grams of white stale bread;
  • 1 egg;
  • 100 ml heavy cream;
  • 1 teaspoon ground paprika;
  • 1 teaspoon dried parsley;
  • salt, vegetable oil;
  • Toast, sauce and salad leaves for serving.

The method of cooking juicy chicken cutlets with mushrooms

Onions for chicken cutlets cut into small cubes, leek - thin ringlets. Pour 2 tablespoons of vegetable or olive oil into a frying pan, send both types of onion to the heated oil, sprinkle with a pinch of salt. Fry on low heat to a translucent state.

Wipe the champignons with a damp cloth or rinse in a colander. Drain the mushrooms, cut into thin slices. When the onions become transparent, pour mushrooms into the pan.

Fry mushrooms with onions for about 5 minutes on moderate heat, this time is enough to bring the mushrooms to semi-ready. Forest mushrooms are also suitable for this recipe, but they are cooked longer.

Mushrooms fried with onions are cooled to room temperature.

Juicy chicken cutlets with champignons Juicy chicken cutlets with champignons Juicy chicken cutlets with champignons

Cut off the crusts from white stale bread, soak the crumb in rich cream.

Soaked crumb put in the bowl of the blender.

Juicy chicken cutlets with champignons

With chicken breast we remove the skin, make a deep incision along the keel bone, cut the fillet from the bones. Bones and skin from chicken breast leave for broth, cut the fillet into large cubes.

Put the sliced ​​chicken fillet in a blender.

Juicy chicken cutlets with champignons

Then add fried and cooled mushrooms with onions and butter, in which they were prepared.

Pour ground paprika, dried parsley or seasoning for meatballs into a blender bowl, salt to taste.

Grind the ingredients until smooth, then break a fresh egg. If the mass is thick, then at this stage you can add some more cold cream or milk. The basis for juicy chicken cutlets with champignons is ready.

Juicy chicken cutlets with champignons Juicy chicken cutlets with champignons Juicy chicken cutlets with champignons

Heat the vegetable oil in the pan. In the heated oil in a tablespoon put the minced meat.

Juicy chicken cutlets with champignons

Fry chicken cutlets for 4 minutes on each side to golden-brown crust.

Juicy chicken cutlets with champignons

Fry a slice of whole grain bread in a toaster, pour the sauce over the bread, put two chicken patties on top. Decorate with greens and fried mushrooms, served with lettuce. Enjoy your meal!

Juicy chicken cutlets with champignons

Juicy chicken patties with champignons can be stored in the refrigerator for 2 days. Even when cold, they are very tasty - ideal for a quick breakfast or dinner.

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