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Boiled chicken cutlets

1717

Kitchen Eastern European

Calorie content 182.1 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 10.1 gr.

Fats * 9.2 gr.

Carbohydrates* 10.2 g

Content

Boiled chicken cutlets can be made if you have unused ready-made chicken meat left over from the broth. When frying, cutlets do not fall apart, keep their shape well and have a delicious taste.

Ingredients

Hen (boiled) 350 gr. Cereals 3 - 4 tablespoons Onion 0.5 pcs. Carrot 0.5 pcs. Egg 1 PC. Wheat flour 2 tbsp Salt taste Ground black pepper taste Sunflower oil for frying

Cooking process

Peel, wash and chop the onions and carrots. Preheat a skillet and sauté vegetables in sunflower oil.

In a bowl, combine the roast, oatmeal, egg, and finely chopped chicken. Salt and season to taste, stir and leave for a couple of minutes. Then add flour and mix well again.

Pour the sunflower oil into a preheated skillet. Form cutlets of the same size from the meat mass and place in a skillet. Fry cutlets on both sides for 2-3 minutes until golden brown.