Chicken cutlets "Grand Prix"
77 60 минут 6 порции
The chicken cutlets are very popular. Tender, flavorful, light. I suggest you make vintage creamy chicken burgers that were served for lunch at men's salons. The cutlets are usually served a special sauce of sour cream and mint, to garnish mashed potatoes or potato gratin. The season of burgers added mushrooms, but the main feature of these cutlets in cream, properly prepared bulb onions and little nuance of cooking. Very tasty burgers! Nice and hot, and cold. Try certainly!
Ingredients for Chicken cutlets "Grand Prix"
- Chicken fillet
- Black pepper
- Vegetable oil
- Dry white wine
- Sour cream
- Lemon juice
Step by step instruction of cooking Chicken cutlets "Grand Prix"
Chicken breast mince with a fine grid.
Onion cut into half rings or feathers
Spread on a pan butter and melt over medium heat
Arrange the onion on medium heat tormented him until softened.
Add the wine, cook a couple of minutes, pour in the cream, heat over for another minute and remove from heat. If you do not want to use heavy cream, add in the cream of 15% -20% fat incomplete a teaspoon of starch, so they don't curdle.
Onions in cream to the bowl along with the butter in the bowl of a blender, add the garlic and turn into a smooth puree.
Leave the mixture to cool to room temperature.
Creamy onion mixture, add in minced chicken, salt and pepper, and carefully stir the mixture, and refrigerate for 30 to 90 minutes.
From cold (!) meat, this is the little nuance, making small cakes, lightly coat them in flour, I use a mixture of rice and corn, spread on a heated pan with vegetable oil
Fry on both sides until it will turn brown
Prepare sauce: leaves fresh mint finely finely chop.
Add to sour cream, salt, black pepper freshly ground, drip lemon juice.
Add mint and stir
Serve cutlets with sauce and potatoes.
Ideal for meatballs and mashed potatoes or potato santilla.