Chicken Cutlets with Butter

I have homemade breadcrumbs, just dried and ground leftovers of a baguette. The ground meat should be dry, it's better to buy chicken breast, rinse it, pat it dry with paper towels, and then roll it up. The egg for the filling should be small, about 50 grams. But we need more for breading.

Add a small chicken egg, salt, pepper, minced garlic to the filling and mix everything thoroughly. We need a sticky filling, so we need to mix it for a few minutes and then beat it. Take the filling with your hand and throw it into the bowl. With each throw, it will become denser and more homogeneous, which is what we want to achieve. If you are not in a hurry, cover the filling and place it in the refrigerator for 30 minutes or 1 hour.

After that, divide the minced meat into 5 portions. I always weigh the first portion and then estimate the rest. Do the same with the butter, 5 portions of 15 grams each. Shape an oval patty from the minced meat on a wet (!) hand and place a piece of butter on it.

Tightly seal the butter inside, shaping an oval cutlet.

In a deep plate, beat a large egg for the breading. In another plate, pour breadcrumbs. Dip all the cutlets in the egg mixture and then coat them with breadcrumbs. Of course, for extra precaution, you can do a double breading, but then you need to use twice the amount of eggs and breadcrumbs. Important! It is better to coat with breadcrumbs using dry hands, so that they do not stick to your hands.

If you have a deep fryer, fry the cutlets in it. If not, use a pot. Heat a pot with vegetable oil. The cutlets fry quickly, so I take a small container, just enough to hold half a liter of oil, and fry 2 cutlets until they are golden brown.

Place the cutlets in a baking dish and put them in a preheated oven at 180 degrees Celsius, for about 10-15 minutes. Since the cutlets are small, this time is sufficient, chicken breast does not require lengthy heat treatment.

All, our chicken cutlets with butter are ready. Enjoy your meal!