Chicken cutlets with eggplant are very simple and relatively quick to prepare. Serve this healthy and tasty dish for lunch or dinner with any side dish. They are good with mashed potatoes, vegetables and pickles.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Chicken Fillet
Dish: Hot dishes / Cutlets
Geography of cuisine: Russian cuisine
- Chicken fillet - 500 grams
- Onion - 1 Piece
- White bread - 80 grams (loaf)
- Eggplant - 200 Grams
- Dill - 10 Grams
- Sunflower oil - 50 Milliliters
- Salt - 1 Teaspoon
How to cook "Chicken cutlets with eggplant"
Wash the chicken fillet. Pour white bread or a roll with cold water and squeeze out after 7-8 minutes. Pass the fillet and loaf through a meat grinder.
Peel, wash and finely chop the onions. Place in a skillet.
Pour in refined sunflower oil and fry the onion until translucent.
Then place the fried onions in a bowl with fillets and loaf.
Wash the eggplant, peel and cut into cubes. Place in a skillet.
Simmer the eggplants in a skillet for 10 minutes until tender.
Pass the eggplants through a meat grinder or beat with a blender, add to the minced meat.
Wash the dill, chop finely and add to a bowl of minced meat.
Salt the minced meat to taste and mix well until smooth.
The minced meat is not thick, so spread it with a tablespoon in a hot pan with sunflower oil.
Fry the patties on both sides until golden brown. Serve with any side dish or just a slice of fresh bread. Enjoy your meal!