Chopped Chicken Cutlets with Tomato and Pepper
by Editorial Staff
Tender chopped chicken cutlets with finely chopped tomatoes and peppers. Due to vegetables, chicken breast cutlets come out juicy.
Cook: 1 hour
Ingredients
- Chicken fillet – 600 g
- Tomato – 50 g (1 medium-sized)
- Bulgarian pepper – 1-2 pcs.
- Eggs – 2 pcs.
- Flour – 3 tbsp
- Mayonnaise (or sour cream) – 1 tbsp
- Bulb onions – 1 pc.
- Dill – 1 bunch
- Sunflower oil – 150 ml
- Salt to taste
- Pepper to taste
Directions
- Wash the chicken fillet under cold running water, pat dry with a paper towel. Cut the fillets into small cubes.
- Rinse all vegetables and dry. Cut into small cubes.
- Chop the greens finely.
- Add eggs and 2-3 tablespoons flour. Season with salt and pepper. Stir everything until smooth.
- The dough should not be liquid and not very thick.
- Add mayonnaise. Mayonnaise will make the meat more tender.
- Use a tablespoon to spread the mixture into a preheated skillet. Fry chicken cutlets in sunflower oil on both sides for 2-3 minutes, until crisp.
- Serve the chopped chicken cutlets hot.
- Chopped chicken cutlets with tomatoes and peppers.
Enjoy your meal!
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