Juicy Chicken Cutlets With Champignons. Step-by-step Recipe With Photo

Juicy chicken cutlets with champignons according to this recipe with step-by-step photos are very easy to cook. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast. This is not true! Chicken white meat contains practically no fat, which is why it is dry. But if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesomely delicious chicken cutlets - juicy and tender, they will appeal to both children and adults.

In the mushroom season, try adding forest mushrooms (boletus, boletus, boletus) to the minced meat. It will take longer, but the result is worth it!

• Cooking time: 35 minutes
• Servings: 4-5

Ingredients for chicken cutlets with mushrooms

• 750 g chicken breast;
• 250 g fresh champignons;
• 120 g onions;
• 60 g leeks;
• 100 g of white stale bread;
• 1 egg;
• 100 ml heavy cream;
• 1 teaspoon ground paprika
• 1 teaspoon dried parsley
• salt, vegetable oil;
• toast, sauce and lettuce to serve.

Method for preparing juicy chicken cutlets with champignons

Cut onions for chicken cutlets into small cubes, leeks into thin rings. Pour 2 tablespoons of vegetable or olive oil into the pan, send both types of onions into the heated oil, sprinkle with a pinch of salt. Fry over low heat until translucent.

We wipe the champignons with a damp cloth or rinse in a colander. Dry the mushrooms, cut into thin slices. When the onion becomes transparent, pour the mushrooms into the pan.

Fry the mushrooms and onions for about 5 minutes over medium heat, this time is enough to bring the mushrooms to half-readiness. Wild mushrooms are also suitable for this recipe, but take longer to cook.

Cool the mushrooms fried with onions to room temperature.

Cut off the crusts from white stale bread, soak the crumb in heavy cream.

Put the soaked crumb into the blender bowl.

Remove the skin from the chicken breast, make a deep incision along the keel bone, cut the fillets from the bones. Leave the bones and skin from the chicken breast for the broth, cut the fillet into large cubes.

Place the chopped chicken cutlets in a blender.

Next, add the fried and cooled mushrooms with onions and the oil in which they were cooked.

Pour ground paprika, dried parsley or seasoning for cutlets into the blender bowl, salt to taste.

Grind the ingredients until smooth, then break a fresh chicken egg. If the mass is thick, then at this stage you can add a little more cold cream or milk. The base for juicy chicken cutlets with champignons is ready.

Heat vegetable oil in a frying pan. Put the minced meat in the heated oil with a tablespoon.

Fry chicken cutlets for 4 minutes on each side until golden brown.

Toast a slice of whole grain bread in a toaster, pour the sauce over the bread and place two chicken cutlets on top. Decorate with herbs and fried mushrooms, serve with lettuce. Bon Appetit!

Juicy chicken cutlets with champignons can be stored in the refrigerator for 2 days. They are delicious even cold, perfect for a quick breakfast or dinner.