Chicken Cutlets with Zucchini and Dill

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken cutlets with zucchini and dill

Ingredients

Skin-On Chicken Breasts - 31.7 oz
Courgette - 14.1 oz
Semolina - 3 tablespoons
Dill - 2.5 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 - 1 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 392°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.