Ingredients
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Chicken Fillet – 1 lb (500 g)
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Carrots – 1
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Greens – to taste
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Semolina – 4 tsp
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Chicken Broth – 4 cups (1 l)
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Bay Leaf – 1
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Allspice – 4 berries
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Wheat Flour – to taste
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Salt – to taste
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Ground Black Pepper – to taste
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Yellow Onions – ½
Recipe
The problem with most meat dishes is that they are hard to digest, and often quite fatty. Cutlets, that sometimes are roasted to the point that their color can compete with chocolate, lead by these two parameters. But quite often you don’t want to steam them. Diet chicken cutlets don’t have the strength of taste and aroma for which they are valued.
The recipe for chicken cutlets, which Cook It is going to talk about today, is exceptional. They are valued not for a golden crust, but for their delicate taste and amazing juiciness. Most of all, of course, they resemble classic meatballs, but they have a far more interesting composition.
Steps
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1
Done
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Cut the chicken into small pieces and grind in a blender until smooth. |
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2
Done
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Add grated (or minced) carrots, onions and chopped greens. Beat in an egg, add semolina and spices. |
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3
Done
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Form cutlets with wet hands and dredge them in flour, then put them in a preheated frying pan with broth. Add bay leaf and allspice. |
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4
Done
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Cook the cutlets for 7–10 minutes on one side under a loosely closed lid over medium heat. Then flip them and cook the same amount of time. Add some broth if the liquid has evaporated. |
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5
Done
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Serve the dish with herbs and vegetables. Bon Appetit! |
Semolina keeps moisture inside. You can substitute chicken with turkey or even pike fillet, and the greens of your choice will add some freshness to this diet dish. Such cutlets can be cooked even for one-year-olds, if salt is excluded from the recipe. You can make a sauce or prepare a simple soup with vegetables from the rest of the broth. We hope you like this simple but delicate recipe for chicken cutlets.
