Chicken cutlets
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 12 cutlets
Complexity: easily
Quantity: 12 cutlets
These cutlets are made with lean ground chicken breast, yet they turn out incredibly juicy, flavorful, and spicy. This is all thanks to the sautéed sweet and sour apples, onions, and fennel seeds mixed with the ground chicken. The cutlets are also flavored with poultry seasoning, allspice, and sweet paprika. The finished cutlets can be served as a main course with side dishes or as an appetizer with a dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg minced chicken breast
- 1 tbsp. butter
- 1 green apple, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon fennel seeds
- 1.5 tsp seasonings for poultry, half a handful
- 1 tsp allspice, 1/3 handful
- 1 tsp sweet paprika, 1/3 handful
- Extra-virgin olive oil, to drizzle
We recommend
Recipes with similar ingredients: minced chicken, poultry seasoning, paprika, fennel seeds, allspice, apples
Cooking the dish according to the recipe:
- Heat a small nonstick frying pan over medium heat. Add the butter and melt. Add the apples and onion and sprinkle with a little salt, black pepper, and fennel seeds. Gently sauté the mixture for 5 minutes until softened, then remove from the heat to cool.
- Heat a griddle or large nonstick skillet over medium-high heat.
- Place the ground chicken in a bowl and sprinkle with salt, black pepper to taste, poultry seasoning, allspice, paprika, and a generous drizzle of olive oil. Add the apple mixture and toss to coat. Divide the chicken into 4 portions and form each portion into 3 small, thin patties, 6 cm wide, for a total of 12 patties. Fry the patties for 3-4 minutes on each side and serve hot.
Categories:
recipe / Pan / Dinner / Main courses / Bird / Appetizers / Sandwiches / Rachael Ray / Meal in 30 minutes
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