Potato Cutlets with Chicken Meat
by Editorial Staff
A chic lunch dish – I recommend potato cutlets with chicken. Tasty.
Cook: 1 hour 30 mins
Servings: 6
Ingredients
- Potatoes – 1 kg
- Chicken leg – 1 pc.
- Bulb onions – 1 pc.
- Salt to taste
- Pepper to taste
- Butter – 40 g
- Wheat flour – 4-5 tbsp
- Chicken eggs – 2 pcs.
- Vegetable oil – 50 ml
Directions
- Wash the chicken leg, put in a saucepan, pour cold water. Boil. Cook over low heat until tender, about 40 minutes, covered.
- Take out the leg and cool. Separate the chicken meat from the bones.
- Boil the kettle. Peel the potatoes, wash, cut into pieces, put in a saucepan, salt, pour boiling water over. Simmer over low heat until soft (about 20 minutes).
- Drain the water, crush the potatoes into a homogeneous mass, add butter. Mix. Add eggs and pepper. Add flour, 2-3 tbsp. Mix well. The potato dough is ready.
- Peel the onion, wash, cut into cubes.
- Preheat a frying pan, pour in vegetable oil (2 tablespoons). Put the onion in hot oil. Fry the onions over medium heat, stirring occasionally, until golden brown (2-3 minutes).
- Pass the chicken meat through a meat grinder. Add to the onion pan. Season with salt and pepper. Fry over medium heat, stirring occasionally, for 4-5 minutes.
- Make round flat cakes from potato “dough”, put minced meat in the middle of the flat cakes. Blind cutlets, roll in flour.
- Preheat a frying pan. Pour in vegetable oil. Put potato cutlets in hot oil. Fry potato cutlets with meat over medium heat, first on one side for 2-3 minutes, until golden brown.
- Then turn over and fry the potato cutlets with meat on the other side in the same way. So fry all the cutlets.
- Potato cutlets with chicken meat are ready.
Enjoy your meal!
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