Fifty-Fifty Cutlets

Description

You can substitute chicken meat with veal, a mix of beef and pork, or turkey—whatever you have at home. Instead of shallots, you can use regular green onions. You'll need bunches of herbs, about 80–100 grams each. It's best to have roughly equal amounts of herbs and meat, which is where the name of the cutlets comes from.

Ingredients

• Chicken fillet - 0 lbs
• Onion - 1 head
• French Baguette - ½ pieces
• Milk - 15 fl oz
• Scallions - 1 bunch
• Dill - 1 bunch
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Vegetable Oil - to taste
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the bread in milk and let it sit for a while.

Step 2

Grind the meat (thigh or drumstick fillet) using a meat grinder. Next, grind the bread. Chop the onion into small cubes and add it to the meat and bread mixture. Remove the thick stems from the herbs and finely chop them with a knife. Add the herbs to the mixture, season with salt and pepper, and knead everything by hand for about ten minutes. Then, beat the mixture well by throwing it onto the surface to allow the meat to 'breathe.' The longer you throw it, the fluffier the patties will be.

Step 3

Shape the patties and fry them on both sides over medium heat in vegetable oil. Then, place them in the oven for about ten minutes at 355°F.

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