Chicken Cutlets with Garlic
Main Dishes • Russian
Description
I usually serve them with rice and mushroom sauce.
Ingredients
- Lard 5 oz
- Onion 3 pieces
- Garlic 2 heads
- Chicken Egg 1 piece
- Safflower Oil 0 fl oz
- White bread 10 oz
- Milk 10 fl oz
- Ground meat 0 lbs
- Salt to taste
- Cilantro 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
If you bought chicken mince, that's fine, but I prefer to make my own from chicken thighs. It doesn't take much time, and the mince made from thighs will be less dry than that made from fillets. Once the mince is thawed, bought, or prepared, cut the bread into pieces and soak it in milk for 10-15 minutes.
Step 2
Peel the onion and garlic, remove the skin from the bacon, and finely chop the cilantro. Pass the onion, bread (the bread soaked in milk must be squeezed out, otherwise the filling will be too watery), and bacon through a meat grinder, and chop the garlic into small pieces. Mix everything with the minced meat. In the resulting mixture, add salt (1.5 teaspoons of salt per 1 kg of meat), pepper (to taste), cilantro, dried garlic, and an egg, and mix well.
Step 3
Place the frying pan over a heat setting of 8 out of 9, pour in the oil, and wait for it to heat up. Form the patties by taking a handful of ground meat, roughly the size of half a fist, and shape it into a round patty, then place it in the frying pan. Reduce the heat to 6 out of 9 and cook the patties on one side for 10 minutes, then flip them and cook for another 10 minutes on the other side without covering. Next, reduce the heat to 4 out of 9 and cook for an additional 6–7 minutes under a lid. If the patties seem a bit dry, you can add a splash of water or broth while cooking them under the lid.
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