Chicken Cutlets with Zucchini and Dill

Ingredients

• Skin-On Chicken Breasts 30 oz
• Courgette 15 oz
• Semolina 3 tablespoons
• Dill 0 oz
• Sour Cream 2 tablespoons
• Paprika 1 teaspoon
• Ground Dried Garlic 1 teaspoon
• Onion 1 head
• Chicken Egg 1 piece
• Poultry 1 teaspoon
• Salt to taste
• Ground Black Pepper to taste
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Grate the zucchini on a coarse grater, salt it, and let it sit for 15 minutes.

Step 3

Peel and chop the onion coarsely.

Step 4

Make the filling from the chicken breast and onion.

Step 5

Add the well-squeezed zucchini, egg, and semolina to the filling, and mix well.

Step 6

Rinse the dill and chop it finely.

Step 7

Add the dill to the filling and mix.

Step 8

Add spices, sour cream, salt, and pepper, cover with plastic wrap, and let it sit for 30 minutes to allow the semolina to swell.

Step 9

Line a baking sheet with parchment paper or a mat, preheat the oven to 390°F, and place a skillet over medium-high heat, adding vegetable oil. With wet hands, form cutlets from the filling, fry them until golden brown on both sides, and transfer to the baking sheet.

Step 10

Place the baking sheet in the oven for 12–15 minutes.

Step 11

Fluffy, juicy cutlets are ready. Serve with a vegetable salad or a side dish of your choice.