Chicken Cutlets with Cranberry Sauce and Mashed Potatoes
Main Dishes • European
Description
Lunch is ready, enjoy your meal!
Ingredients
- Ground meat 20 oz
- White bread 5 oz
- Onion ½ head
- Garlic 2 cloves
- Cream 10 fl oz
- Salad Potatoes 0 lbs
- Butter 10 oz
- Dried cranberries with sugar 10 oz
- Potato protein ½ teaspoon
- Fresh Mint 1 sprig
- Breadcrumbs 5 oz
- Sugar to taste
- Ground Black Pepper to taste
- Salt to taste
- Water to taste
Step-by-Step Guide
Step 1
Cut the butter into small cubes and refrigerate overnight.
Step 2
Wash the potatoes under running water, peel them, and place them in a deep pot. Then cover with water and bring to a boil over medium heat. Add salt closer to the end of cooking.
Step 3
Place the cranberries in a saucepan, sprinkle with sugar, and add a little water to prevent burning. Optionally, add ground cloves and star anise. Cook over low heat.
Step 4
Remove the crusts from the bread and place it in a bowl, pouring the cream over it so that the bread is completely covered. Let it sit for five minutes.
Step 5
Grate half the onion and two cloves of garlic into the ground chicken, squeeze the soaked bread and add it as well. If you have a meat grinder, you can pass everything through it. Add salt and pepper, and mix thoroughly until homogeneous. Let the mixture rest for a bit. Pour some water into a bowl and wet your hands to shape the mixture into cutlets, placing them on a tray.
Step 6
Once the potatoes are cooked, drain the water and dry them slightly in the same pot. Then mash them into a smooth mixture using a potato masher or pass them through a potato ricer. Add salt if necessary and mix again. Heat a dry skillet, add the potato mixture, and toss in the cubes of frozen butter. Then, over low heat, begin to incorporate the butter into the potatoes using a silicone spatula until you achieve a smooth, pliable mixture. Place the finished mashed potatoes in a dish and serve on a plate, garnished with two mint leaves. The side dish is ready.
Step 7
Pour the breadcrumbs into a separate dish. Heat a generous amount of olive oil in a skillet. Dredge the cutlet shapes in breadcrumbs one by one and place them in the skillet, making sure to monitor the previously placed cutlets to prevent burning and turn them if necessary. Fry over medium heat until golden brown on both sides. Serve in portions alongside the mashed potatoes.
Step 8
Dissolve half a teaspoon of starch in water, adding it to the cranberries gradually until thickened. Add water or sugar to the sauce if necessary. If you have an immersion blender, submerge it in the saucepan and blend the cranberries with the liquid. Strain through a fine sieve, using a silicone spatula to press down, ensuring that seeds and skins do not end up in the sauce. Drizzle the cranberry sauce over the cutlets.
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