Chicken cutlets with cheese

Preparing cutlets in a new way Cooking chicken cutlets at home is a troublesome business, especially if you have at your disposal not bought in the supermarket pieces of fillets without bones, and a whole chicken carcass. But chicken cutlets turn out to be extraordinarily tender and juicy, especially if you use all parts of the chicken, including fatty skin. To ensure that it is not noticeable in cutlets, minced meat should be thoroughly crushed in a blender or scrolled through a meat grinder two or three times. And the cheese, added to the mince, will give these cutlets piquancy. For chicken cutlets with cheese, natural country chickens, especially not too young, are most suitable. They are not suitable for frying, they need to be cooked for a long time, so that they become soft, but the cutlets from them are delicious. Those who follow the figure, you can recommend not to use chicken skin, and also prepare chicken cutlets with cheese for a couple or in aerogril. But is it worth it to deprive yourself of the pleasure of eating a ruddy cutlet in an appetizing crust? If instead of a side dish you eat a salad of fresh vegetables, this quite compensates you for a few extra calories, "sticking" to the cutlets when frying. This pleasure is worth it!

Preparing cutlets in a new way Cooking chicken cutlets at home is a troublesome business, especially if you have at your disposal not bought in the supermarket pieces of fillets without bones, and a whole chicken carcass. But chicken cutlets turn out to be extraordinarily tender and juicy, especially if you use all parts of the chicken, including fatty skin. To ensure that it is not noticeable in cutlets, minced meat should be thoroughly crushed in a blender or scrolled through a meat grinder two or three times. And the cheese, added to the mince, will give these cutlets piquancy. For chicken cutlets with cheese, natural country chickens, especially not too young, are most suitable. They are not suitable for frying, they need to be cooked for a long time, so that they become soft, but the cutlets from them are delicious. Those who follow the figure, you can recommend not to use chicken skin, and also prepare chicken cutlets with cheese for a couple or in aerogril. But is it worth it to deprive yourself of the pleasure of eating a ruddy cutlet in an appetizing crust? If instead of a side dish you eat a salad of fresh vegetables, this quite compensates you for a few extra calories, "sticking" to the cutlets when frying. This pleasure is worth it!

Ingredients: Instructions