Chicken Cutlets with Cheese and Cucumbers (in a Slow Cooker)

I propose to cook minced chicken cutlets in a slow cooker. Chicken cutlets stuffed with cheese and cucumbers are unusual and very tasty. Minced chicken was not chosen by chance, because the dishes from it are very light and tender. In this case, the chicken cooks quickly.

Summary

Ingredients

• Chicken fillet (or minced chicken) – 500 g
• Hard cheese – 30 g
• Garlic – 1 clove
• Pickled cucumber – 1 pc.
• White bread (no crusts) – 2 slices (70 g)
• Bulb onions – 1 pc.
• Chicken eggs – 2 pcs.
• Bread crumbs – 100 g
• Sunflower oil – for frying
• Ground black pepper – to taste
• Salt to taste

Print Recipe Pin Recipe

Instructions

1. Remove any thin membranes and veins from the chicken fillet. Cut into pieces and pass through a meat grinder on medium setting, lightly greasing the auger with oil first to prevent sticking.
2. Peel the garlic clove and onion, cut the onion in half, and pass both through the meat grinder.
3. Remove crusts from the bread slices and crumble the pieces into the ground meat mixture.
4. Add 1 egg, salt to taste, and ground black pepper to taste to the meat mixture. Knead for 2-3 minutes until well combined.
5. Form the meat mixture into flat oval cakes. Place finely chopped pickled cucumber and finely chopped cheese in the center of each cake. Cover with additional meat mixture and press the edges together to seal and enclose the filling, forming a pie-shaped cutlet.
6. Beat the remaining egg in a shallow bowl. Dip each cutlet into the beaten egg, then roll in breadcrumbs, coating on all sides.
7. Pour sunflower oil into the multicooker insert and arrange the cutlets inside. Fry on medium-high heat for 30 minutes until golden brown and cooked through (internal temperature 74°C / 165°F).
8. Remove cutlets from the multicooker and serve.