So much in this word... - cutlet. There are different ones: lush and juicy, steamed and chopped, with onions and herbs. They can be from grandma in a huge frying pan with chips of fried potatoes, in a chic restaurant with truffles and other delicacies, in a fragrant factory canteen in a plate with a broken edge, immersed in thickening gravy. And there may be cutlets on the train, wrapped in rustling foil. Or at a picnic - between two thick slices of bread, smeared with burning mustard. They come from minced meat or fish. And, #pardon, even from bulgur or quinoa. Today I will share a recipe for wonderful and lightning-fast CHICKEN CUTLETS WITH COTTAGE COTTAGE, which makes them soft, tender and enriches with protein. Only 3 ingredients: meat + cottage cheese + eggs. #games
Ingredients: chicken thigh, cottage cheese, eggs, salt, pepper
Cooking method:
So, we pass the thigh pulp through a meat grinder (I have about 800-900 gr in a package). Add 1 pack of cottage cheese (180 gr, % any), 2 eggs, salt, pepper to the minced meat. Mix well and also beat the minced meat well.
Form cutlets. Roll lightly in breadcrumbs. Fry: in a pan or in the oven - as you like. I baked in the oven, preheated to 190 degrees for about 20 minutes, then added a grill for 5 minutes for a beautiful "golden tan".
Golden hot cutlet, juicy sweet tomato and tender mashed potatoes... The supper is ready! Bon Appetit!