Chopped Chicken Cutlets with Mushrooms and Basil
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
To prepare the filling, you can use a meat grinder instead of a knife, but the consistency of the filling will be more uniform, and the cutlets will turn out slightly less flavorful.
Ingredients
- Chicken fillet - 21.2 oz
- Fresh Mushrooms - 10.6 oz
- Onion - 2 heads
- Cream - 5.3 oz
- White bread - 5.3 oz
- Fresh basil leaves - 0.7 oz
- Madeira - 1.8 oz
- Nutmeg - a pinch
- Chicken Egg - 1 piece
- Butter - 1.8 oz
- Unrefined Sunflower Oil - 4 spoons
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Finely chop the chicken fillet with a large sharp knife, then lightly season with salt and pepper.
Step 2
Finely chop two onions and sauté them in a mixture of vegetable and butter until softened.
Step 3
While the onion is frying, wash the mushrooms, pat them dry with a paper towel, and chop them finely. Add them to the skillet with the onion, sprinkle with a teaspoon of sugar, and sauté for another 5 minutes.
Step 4
Place the crustless white bread in a blender, add the low-fat cream and the egg, then add the basil leaves and ground nutmeg, and blend.
Step 5
In a large bowl, combine the chopped chicken fillet, sautéed mushrooms with onions, and the egg-cream-bread mixture with spices. Add 50 grams of Madeira and mix thoroughly.
Step 6
Shape small round patties and fry them in vegetable oil until golden brown.
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