Chicken Cutlets with Fermented Milk Sauce
⏳ Time
1 hour 1 hour
🥕 Ingredients
15
🍽️ Servings
8
Description
Recipe by Mike Johnson, chef of popular American restaurants.
Ingredients
- Ground meat - 2 lbs
- Butter - 15.9 oz
- 10% cream - 1 fl oz
- Onion - 3 heads
- Potato - 14.1 oz
- Milk - 5 fl oz
- Fresh Mushrooms - 10.6 oz
- Shallot - 1.1 oz
- Olive Oil - 2 fl oz
- Chicken Broth - 10 fl oz
- Ryzhenka - 13 fl oz
- Porcini Mushrooms - 3.5 oz
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wrap the onion in foil brushed with vegetable oil. Bake in a preheated oven at 320°F for 1 hour. Remove the onion, peel it, and blend it into a smooth puree. You will need 200 grams of the roasted onion for the patties; if there's any left, you can store it in a jar, seal it, and use it later.
Step 2
Place the chicken mince in a large bowl. Add the softened butter (100 g), cream, and roasted onions (200 g). Season with salt and pepper.
Step 3
Thoroughly mix the ground meat by hand, hitting it against the sides of the bowl with force. It should become very tender and incorporate air. Cover the prepared mixture with plastic wrap and refrigerate for 1 hour.
Step 4
Mash the potatoes with a potato masher.
Step 5
Add the warmed milk to the potatoes and stir with a spatula.
Step 6
Gradually, while working the spatula vigorously, begin to incorporate the softened butter.
Step 7
You may not need all the oil from the remaining 350 grams; it depends on the starchiness of the potatoes. You can determine this by the consistency of the mashed potatoes: they should be fluffy and creamy, but not overly so.
Step 8
Take the ground meat out of the refrigerator and shape it into 12 round patties using hands moistened with water.
Step 9
In a skillet with heated vegetable oil, place the patties and fry until golden brown, about 2 minutes on each side.
Step 10
Then transfer the patties to a baking sheet and place them in the preheated oven at 356°F for 7–8 minutes.
Step 11
Chop the mushrooms (mixed variety) coarsely as needed. Season with salt and pepper, and sauté in butter in a large deep skillet until cooked through. Transfer to another container and sprinkle with chopped parsley.
Step 12
Prepare the sauce. Wipe the skillet with a paper towel after the mushrooms, add a piece of butter, and melt it.
Step 13
Add the finely chopped shallots and white mushrooms, drizzle with olive oil, and season with salt and pepper. Sauté, stirring, for about 1 minute until the mushrooms release their juices.
Step 14
Pour the broth into the skillet, bring to a boil, and simmer on high heat for 2–3 minutes.
Step 15
Reduce the heat, pour in the fermented baked milk, add about 20–30 grams of butter, and bring to a boil.
Step 16
Remove the sauce from the heat, allow it to cool slightly and steep, then blend the sauce in a blender and strain it through a sieve.
Step 17
Place 2 cutlets on each plate, along with mashed potatoes (if it has cooled down, slightly reheat it) and a side of mushrooms. Drizzle with a sauce made from fermented baked milk and serve immediately.
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