Ingredients For the cutlets:
- 1 medium potato, peeled
- 60 g ground chicken
- 2 eggs
- 10 g flour
- salt
- red pepper (paprika)
- black pepper
- breadcrumbs
For the sauce:
- 60 g mushrooms
- 1/5 of an onion (or 1 small piece)
- 15 g sour cream
- 20 ml water
- 1 teaspoon of vegetable oil
- salt
- fresh herbs
Preparation
- To make the batter, mix together the eggs, salt, red and black pepper, gradually adding flour until you get a smooth, even consistency.
- Grate the peeled potato and let it sit for a few minutes to release excess juice.
- Add the grated potato to the ground chicken and stir well.
- Shape small, flat cutlets by hand. Dip each cutlet in the egg mixture and coat with breadcrumbs.
- Heat oil in a pan and fry the cutlets on both sides until golden and crispy.
- Meanwhile, prepare the sauce: finely chop the mushrooms and the onion. Heat some oil in a pan, add the onion, and sauté until golden.
- Add the mushrooms and cook until soft. Then add sour cream and water, and bring the mixture to a simmer.
- Pour the finished sauce over the cutlets, sprinkle with chopped herbs, and serve warm.
Enjoy your meal!