Chicken cutlet with Italian influences

• Chicken – 800 g
• sun-dried tomatoes – 10 pcs.
• pitted olives – 15 pcs.
• Egg – 2 pcs.
• Sour cream – 2 tbsp. l.
• Cheese – 50g
• Dill – ½ bundle
• High-grade flour – 3 tablespoons. l.
• Salt to taste
• Black pepper – to taste
• Vegetable oil – for frying

1. Chicken fillet wash, dry with a paper towel, cut into small pieces with a knife or kitchen scissors. The cut pieces of chicken to put in a deep bowl.
2. Sun-dried tomatoes finely chopped, and olives – thin strips. Chopped sun-dried tomatoes and olives add sliced ​​chicken fillet.
3. In the bowl of chopped chicken eggs drive.
4. Add the sour cream. Fat content of cream does not matter.
5. Dill wash, chop finely. Together with grated on a coarse grater hard cheese add a cup of chicken and other ingredients.
6. Add the flour, salt and pepper to taste. Mix well with a spoon until smooth, stuffing is ready. Cover the dish with minced meat cling film and place in the cold for at least 1 hour.
7. In a frying pan over low heat to warm the vegetable oil. Bring a cup of stuffing from the cold. Use the spoon to form patties that fry in vegetable oil until golden color on low heat.
8. Ready to put cutlets on a paper towel to get rid of excess fat, and then put in the dish.

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