Albanian chicken breast cutlets

Category: Meat dishes
Albanian chicken breast cutlets


Chicken fillet 500 BC
Eggs 2 pcs.
Semolina 3 tbsp. l.
Sour cream 3 tbsp. l.
Onion 1 PC.
Garlic several teeth
Fresh dill small bundle
Ground black pepper, salt taste
Favorite herbs taste
Seasoning for chicken (optional) 1 tsp
Sunflower oil for frying

Cooking method

These cutlets are not made from minced meat, but from finely chopped chicken. This is a must in this recipe.
1. Cut the chicken fillet into small cubes (0.5 - 1 cm). This is easy to do if the fillets are lightly frozen.
2. Cut the onion into small cubes. I either use a Berner vegetable cutter, but more often it is faster for me to cut one onion accurately with a knife. Chop the garlic finely or squeeze through the garlic press.
P.S. Remember that a real man evaluates the culinary abilities of the hostess by the amount of garlic in the cutlets (Joke, but there is some truth here)
3. Add onion with garlic, eggs, salt, pepper, spices and seasonings to the fillet.
4. Add semolina, sour cream and finely chopped dill. I didn't have a fresh one, but I added fresh frozen. Mix. Dry, it seems to me, does not give the desired taste, I never put it. In extreme cases, if there is no dill, then cutlets will turn out without it.))
P.S. In general, the combination of sour cream, garlic and dill is very successful, I strongly advise you to put all these components when cooking.
5. Cover the well-mixed mass with a lid and refrigerate for at least an hour. It is possible for a few hours. For example, do it in the evening and fry it in the morning. Or do it in the morning and fry it for dinner. The mass turns out to be fluid, not as dense as usual for cutlets.
6. Fry in a preheated pan with butter. Take the mass with a tablespoon and put it in a pan, that is, as we usually fry pancakes. Fry over medium heat, turn over after browning. According to the original recipe, the lid is not covered when frying, but I first covered it before turning it over, and then removed the lid. Now I have a new kitchen and try to cover the whole cycle. But it is possible without a cover at all. Cutlets are obtained anyway surprisingly juicy and tasty and goes well with any side dish.


P.S. The recipe is taken from here 🔗

I would be glad if you like the recipe.

Thanks for the detailed recipe!)
mamusi, Thank you! I have long wanted to lay it out and all my hands did not reach.))
Mona1, Thank you!
I just have scraps of chicken breast from chops according to your other recipe, so I will now cut them into smaller pieces, add onions and everything else, and in the evening I roll up cutlets.
I thought I'd have to invent something like that in an experimental mode, but now I'll go the beaten path.
Crown, oh, Galya, great, then share your impressions here, if you have time.)
And me with cutlets

Thank you!
caprice23, Natasha, wow, what ruddy shagmatics! Great!
Mona1, TANYA, awesome cutlets, I ate 5 pieces at once, horror. They are incredibly tasty, thank you very much. Here I am reporting.
Albanian chicken breast cutlets
Svetlana201, Sveta, it turned out very cool! I, too, when I fry, they are snatched out just on the go, in the heat, with the heat. The most surprising thing is that it seems like chicken fillet is rather dry meat, but here cutlets come out so juicy, aromatic that I would eat and eat). I do them often.
Mona1, Tanya, yes they are very juicy. In general, I don't eat chicken fillet, but it turned out to be very tasty in cutlets. Thanks again for such a delicious recipe.
Svetochka, to your health!
Mona1, TANYA, I'm with cutlets again. They are very delicious, thank you again.

Albanian chicken breast cutlets
Svetlana201, Svetochka, to your health! You know, in general, it does not often happen that you come across a recipe that can be said for life, fixed in the top ten most favorite recipes. And this recipe in my list of preferences comes from this cherished dozen! And to taste, and the ease of cooking. And the fact that you can cut everything in advance and throw it in the refrigerator for at least a day. And when necessary - raaz, and cutlets. So I'm very glad that you like it.
I wanted to say something else. I paint on glass with stained glass - clocks, paintings, dishes. And if a person bought everything, then this does not mean anything about how good my work is. But if a person, having bought once, comes back after a while and buys something else for himself or for a gift, then you can already be sure that I am in my place and do beautiful things. So it is here. Your today's post made me very happy. It means that the recipe is really successful and I put it here for a reason! Thank you for attention!
Mona1, TANYA, I have your recipe rewritten in the cherished notebook and lives there now. Tomorrow I will continue to fry, it is convenient that I put it in the refrigerator and at any time in 15 minutes there will be fresh fried cutlets. Dill special I brought them from the dacha.
Quote: Mona1
It means that the recipe is really successful and I put it here for a reason!
Of course not in vain, a great recipe.

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