Non-standard Cutlets “Neither Fish nor Meat”

by Editorial Staff

To be honest, in my case it turned out just the opposite. Both fish and chicken are present here, in a one-to-one ratio. You can play with the ingredients. I wanted to cook light cutlets, and I got them.

Ingredients

  • Pangasius fillet – 360 g
  • Chicken fillet – 360 g
  • Large onions – 1 pc.
  • Dried white bread – 100 g
  • Milk – 1 glass
  • Salt – 10 g (1 teaspoon)
  • Ground black pepper – to taste
  • Parsley greens – 1 bunch (optional)
  • Breadcrumbs
  • Vegetable oil for frying

Directions

  1. Soak the bread in milk.
  2. Cut the fish, chicken, and onion into pieces under a meat grinder.
  3. Pass everything through the middle rack of the meat grinder. Chop greens (if used).
  4. Add squeezed bread, salt, and herbs to the minced meat. Minced meat should not be too liquid. Mix well and beat off the minced meat.
  5. Put the minced meat in the refrigerator for 30-40 minutes.
  6. Chicken cutlets with fish or fish cutlets with chicken can be fried in a pan, steamed, or baked in the oven. Form minced meat patties. Roll the cutlets in breadcrumbs before frying.
  7. Preheat a frying pan, add vegetable oil. Fry fish and chicken cutlets over medium heat, uncovered, on one side until golden brown.
  8. Turn the patties over, reduce heat, cover the pan, and keep the patties until tender. When the cutlets are browned on the other side, fry them in a pan without a lid for another half minute.

Enjoy your meal!

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