Chicken and Veal Cutlets

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken and veal cutlets

Ingredients

Onion - 8.8 oz
Stale Bread - 1 piece
"Petelinka Thigh Fillet" - 24.7 oz
Veal - 17.6 oz
10% cream - 8 fl oz
Chicken Egg - 1 piece
Wheat Flour - 3.5 oz
Vegetable Oil - to taste
Butter - 2.8 oz
Ground Black Pepper - to taste
Salt - 0.5 oz

Step by Step guide

Step 1

Dice the onion and sauté it in vegetable oil over low heat until golden brown. Allow to cool.

Step 2

Cut the stale bread in half, remove the crusts, then dice half of the bread into large cubes and soak them in water.

Step 3

Grate the second half of the loaf to make breadcrumbs for the coating.

Step 4

Remove the sinews and membranes from the meat, cut it into large pieces, and pass it through a meat grinder.

Step 5

Add the drained bread crumbs, cooled onions, 250 ml of cream, salt, and pepper to the minced meat. Mix by hand until well combined and then pass through a meat grinder once more.

Step 6

Grate the frozen butter and mix it with the other butter. Beat it in a bowl or on a countertop. Place the mixture in the refrigerator for 30 minutes.

Step 7

Mix the remaining cream with the egg. Shape the patties, coat them in flour, then dip them in the egg-cream mixture, and finally roll them in the prepared breadcrumbs.