Chicken Cutlets in Breading

1. 1 Ground chickenpack 500 g ≈ $3.91 140 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Semolinapack 700 g ≈ $2.20 6 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Wheat flour 30 g
7. 7 Milk 2.5%pack 930 ml ≈ $0.91 70 ml
8. 8 Sunflower oil 14 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Run ground¹ chicken through a meat grinder

2. Finely chop an onion³, sauté lightly in oil

3. Mix into the meat: eggs², semolina⁴, onion³, chopped dill⁵; let rest 10 minutes

4. Shape meat into cutlets using wet hands

5. Bake in a preheated oven at 350–400°F (180–200°C) for 5–7 minutes

6. Sift flour, add milk⁷, remaining egg white, salt; mix into a thick batter

7. Dip cutlets in batter, return to oven for 25–30 minutes