Very tender and satisfying chicken minced meat patties with mushrooms, seasoned with creamy sauce. For such cutlets, you can take minced meat, but it is best to make it yourself from fresh chicken fillet.
Pick your recipe
You will need
- - 150 g butter;
- - 20 g of premium flour;
- - 800 g chicken;
- - 1 PC. onions;
- - 500 g of fresh champignon mushrooms;
- - 2 pcs. potatoes;
- - 400 ml cream;
- - salt and pepper to taste.
Instruction manual
1
Thaw chicken well before cooking, rinse it in cold running water, remove excess fat and veins. Cut the chicken into small pieces of the same size.
2
Wash the onions, peel and chop very finely. You can grate the onions or grind with a blender or vegetable cutter. Take a frying pan with a thick bottom, heat it well, melt about a hundred grams of oil on it and fry the onion on it until golden.
3
Wash the potatoes, peel them and grate on a fine grater. In a meat grinder or blender, skip the chicken several times. Add the grated potatoes and onions fried in oil to the minced meat, mix everything thoroughly. Add a little salt and ground black pepper, mix everything again.
4
Wash the mushrooms, dry and cut into thin slices. In a well-heated skillet, fry in a small amount of oil until golden brown. Remove and cool a little. Put some minced meat in your hand, mash, put mushrooms in the middle and form a patty. Fry the patties on both sides.
5
For a creamy sauce, take a frying pan, melt the remaining butter, fry the flour on it, then add the cream and, stirring, cook for five to seven minutes. Serve cutlets with cooled sauce.