Potato cutlets with chicken meat

Potato Escalope 527 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potato cutlets with chicken meat
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy
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A chic lunch dish - I recommend potato cutlets with chicken. Delicious.

Ingredients

Directions

  1. Wash the chicken leg, put in a saucepan, pour cold water. Boil. Cook over low heat until tender, about 40 minutes, covered.
  2. Take out the leg and cool. Separate the chicken meat from the bones.
  3. Boil the kettle. Peel the potatoes, wash, cut into pieces, put in a saucepan, salt, pour boiling water over. Cook over low heat until soft (about 20 minutes).
  4. Drain the water, crush the potatoes into a homogeneous mass, add butter. Mix. Add eggs and pepper. Add flour, 2-3 tbsp. spoons. Mix well. The potato dough is ready.
  5. Peel the onion, wash, cut into cubes.
  6. Preheat a frying pan, pour in vegetable oil (2 tablespoons). Put onion in hot oil. Fry the onions over medium heat, stirring occasionally, until golden brown (2-3 minutes).
  7. Pass the chicken meat through a meat grinder. Add to the skillet with the onion. Salt and pepper. Fry over medium heat, stirring occasionally, for 4-5 minutes.
  8. Make round cakes from potato "dough", put minced meat in the middle of the cakes. Blind cutlets, roll in flour.
  9. 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.
  10. Then turn over and fry the potato cutlets with meat on the other side in the same way. So fry all the cutlets.
  11. Potato cutlets with chicken meat are ready.
  12. Bon Appetit!

Potato cutlets with chicken meat



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy

A chic lunch dish - I recommend potato cutlets with chicken. Delicious.

Ingredients

Directions

  1. Wash the chicken leg, put in a saucepan, pour cold water. Boil. Cook over low heat until tender, about 40 minutes, covered.
  2. Take out the leg and cool. Separate the chicken meat from the bones.
  3. Boil the kettle. Peel the potatoes, wash, cut into pieces, put in a saucepan, salt, pour boiling water over. Cook over low heat until soft (about 20 minutes).
  4. Drain the water, crush the potatoes into a homogeneous mass, add butter. Mix. Add eggs and pepper. Add flour, 2-3 tbsp. spoons. Mix well. The potato dough is ready.
  5. Peel the onion, wash, cut into cubes.
  6. Preheat a frying pan, pour in vegetable oil (2 tablespoons). Put onion in hot oil. Fry the onions over medium heat, stirring occasionally, until golden brown (2-3 minutes).
  7. Pass the chicken meat through a meat grinder. Add to the skillet with the onion. Salt and pepper. Fry over medium heat, stirring occasionally, for 4-5 minutes.
  8. Make round cakes from potato "dough", put minced meat in the middle of the cakes. Blind cutlets, roll in flour.
  9. 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.
  10. Then turn over and fry the potato cutlets with meat on the other side in the same way. So fry all the cutlets.
  11. Potato cutlets with chicken meat are ready.
  12. Bon Appetit!

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