Comida de la nevera
Chicken and Mushroom Cutlets
Juicy chopped chicken cutlets with fried mushrooms, onion and a spoonful of sour cream, cooked until golden. They stay wonderfully tender inside and smell amazing. A comforting family classic that is quick to mix, budget-friendly and perfect with potatoes or a salad.
What you'll need.
- 2 chicken fillets
- 250 g (½ lb) champignons
- 1 onion
- 2 eggs
- 3 garlic cloves
- 2 tablespoons sour cream
- Fresh parsley
- 2 tablespoons flour
- Oil for frying
- Salt and pepper
How to make it.
- Finely chop the chicken fillets. Slice the champignons and chop the onion, then fry them in a little oil until golden.
- In a bowl, combine the chopped chicken with the eggs, minced garlic, sour cream and chopped parsley.
- Add the fried mushrooms and onion, season with salt and pepper, then stir in the flour until the mixture holds together.
- Heat oil in a pan and spoon in the cutlets. Fry for 5 to 7 minutes on each side until golden and cooked through.
My tips.
Chopping the chicken by hand instead of mincing keeps the cutlets extra juicy. Let the mushroom mixture cool slightly before adding it to the chicken so the eggs do not start to cook.
Good to know.
Can I make them ahead?
Yes, the raw mixture keeps overnight in the fridge, or fry the cutlets and reheat them gently.
Can I use other mushrooms?
Of course, any fresh mushrooms work, and turkey fillet can replace the chicken.
What should I serve them with?
Mashed potatoes, rice or a crisp green salad all pair beautifully.
Prep 20 min · Cook 15 min · Total 35 min · Serves 4
Nutrition.
~310 kcal · Protein 30 g · Fat 16 g · Carbs 9 g (approximate, calculated automatically)
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