Chicken and Veal Cutlets

Ingredients

• Onion 10 oz
• Stale Bread 1 piece
• "Petelinka Thigh Fillet" 25 oz
• Veal 20 oz
• 10% cream 10 fl oz
• Chicken Egg 1 piece
• Wheat Flour 5 oz
• Vegetable Oil to taste
• Butter 5 oz
• Ground Black Pepper to taste
• Salt 0 oz

Step-by-Step Guide

Step 1

Dice the onion and sauté it in vegetable oil over low heat until golden brown. Allow to cool.

Step 2

Cut the stale bread in half, remove the crusts, then dice half of the bread into large cubes and soak them in water.

Step 3

Grate the second half of the loaf to make breadcrumbs for the coating.

Step 4

Remove the sinews and membranes from the meat, cut it into large pieces, and pass it through a meat grinder.

Step 5

Add the drained bread crumbs, cooled onions, 250 ml of cream, salt, and pepper to the minced meat. Mix by hand until well combined and then pass through a meat grinder once more.

Step 6

Grate the frozen butter and mix it with the other butter. Beat it in a bowl or on a countertop. Place the mixture in the refrigerator for 30 minutes.

Step 7

Mix the remaining cream with the egg. Shape the patties, coat them in flour, then dip them in the egg-cream mixture, and finally roll them in the prepared breadcrumbs.

Step 8

Heat vegetable oil in a skillet and fry the patties on both sides over medium heat until golden brown.

Step 9

Cook the patties in an oven preheated to 355°F for 10 minutes. Flip the patties halfway through the baking.