My favorite godmother shared the recipe for tender cutlets “Bird’s milk”, now I cook only so

Cooking juicy chicken patties is a whole science. Many housewives use their recipes, which were passed to them from mothers and mothers-in-law. Some refine something and change to their tastes, while others carry old, time-tested recipes, unchanged. We don’t think there are many good cooking methods, so here’s another one!



Cutlets "Bird's milk" so called because of their exceptional tenderness. Chicken fillet, as we know, quickly turns into a “sole”. So we're going to have to do some tricks. But do not worry, the result will be delicious, aromatic and rich!

Juicy chicken patties Ingredients

• 900g ground chicken (file and 2 thighs without skin)
• 1 tsp salt
• egg
• bulb
• 4 slice of a loaf
• pepper
• 3 tbsp mayonnaise or sour cream
• 200ml cream

Preparation

1. Take 2 chicken thighs, skin them and separate them from the bone. We'll add fillets to the meat. We measure the mass on the kitchen scale: should show 900 g, you can take a kilogram. Grind the chicken in a meat grinder with onions. Bread pour water and leave for 20 minutes, swell. Mix the minced bread and twist it again.
   
   
   
2. To mince, add an egg, salt, pepper, mayonnaise or sour cream. We will mix the ingredients well with each other. The meatball is ready. It turned out juicy and quite dense.
   
   
   
3. We form balls and send them to a frying pan heated with oil. Without bigotry, they only have to turn up on both sides. So the fire should be strong, and it will take 1 minute on each side. Inside, the patties will remain raw.
   
   
   
4. We put half-raw cutlets in a deep wok or sodium. You need to treat them carefully: despite the external readiness to use, they still remain very tender. That should not be forgotten. We pour them with sour cream or fatty cream. Put the dishes on a small fire and cook for another 15 minutes. During this time, they are well extinguished inside, not sticking together.
   
   
   

We got very delicate and fragrant cutlets in the sauce. From above, you can still feel the fried taste of the crust, but inside the cutlets, the tenderness of tender, juicy chicken meat is stored. If a man does not like the lack of rich taste, you can add his favorite herbs and spices to the mince. Then he'll change his mind.



Cutlets go well with pasta. It can even be undercooked for a few minutes, dumped on a cord and then added to the cutlets. There, pasta is soaked in pasta, will gain the proper temperature and become the desired consistency. A great way to save time and make the garnish even tastier. Try it!