Chicken cutlet with Italian influences
The Chicken cutlet with Italian influences recipe celebrates the enchanting flavors and rustic charm of Italy, a discovery made during a vibrant spring trip through its picturesque landscapes. This dish marries the juicy, tender essence of chicken with the indulgent creaminess of sour cream, elevated by a medley of Mediterranean herbs that imbue it with aromatic delight. The main components—chicken and sour cream—are harmoniously balanced to create a culinary masterpiece that sings with the tangy yet savory profiles, reminiscent of Italy's rich culinary heritage. After refining this recipe at home, I am thrilled to share this delightful concoction, aiming to transport the spirit of Italian dining into your kitchen. It serves as a testament to the joy of exploring international cuisines and the magic of recreating them to share with others, inviting you to indulge in the warmth and generosity that Italian cooking embodies.
Equipment
- 1 frying pan
Ingredients
- 800 g Chicken
- 10 pcs sun-dried tomatoes
- 15 pcs pitted olives
- 2 pcs Egg
- 2 tbsp Sour cream
- 50 g Cheese
- ½ bundle Dill
- Salt to taste
- 3 tablespoons High-grade flour
- Black pepper
- Vegetable oil
Instructions
- 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.
- Sun-dried tomatoes finely chopped, and olives – thin strips. Chopped sun-dried tomatoes and olives add sliced chicken fillet.
- In the bowl of chopped chicken eggs drive.
- Add the sour cream. Fat content of cream does not matter.
- Dill wash, chop finely. Together with grated on a coarse grater hard cheese add a cup of chicken and other ingredients.
- 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.
- 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.
- Ready to put cutlets on a paper towel to get rid of excess fat, and then put in the dish.