Chicken cutlets with cucumbers
Suzdal is getting ready to celebrate Cucumber Day . The main celebrations take place every year on the third Saturday of July. The holiday dedicated to the green vegetable was invented 16 years ago by the employees of the Vladimir-Suzdal Museum-Reserve . During the holiday, local housewives put hundreds of cucumber dishes on the streets - soups, rolls, jams. Everything can be tasted and bought. In "Salting" museum staff teach those who wish to pickle cucumbers. For children, puppet shows and master classes are held on making an ancient amulet used for pickling cucumbers - Akila borage dolls. Selfie lovers will be able to take pictures in funny cucumber costumes. For those who do not get to the cucumber carnival, our gift is a branded recipe from the vice-president of the Association of Small Towns of Russia Igor Kekhter !
Ingredients
Servings 2- 1-2 pieces of wheat bread
- 2 pickles with brine
- 2 chicken legs
- 2 chicken breasts
- a small bunch of parsley
- 1 egg
- vegetable oil for frying meatballs
- salt
- 100 ml chicken broth
- juice of half a lemon
- 50 g Madeira or other sweet wine
- 30 g butter
- 1 st. l. capers
- a pinch of nutmeg
Cooking
Step 1
Soak bread in brine for 10-15 minutes. Squeeze. Remove the chicken fillet from the bones and chop finely, as for chopped cutlets. Grind cucumbers and parsley to a puree in a blender. Mix with egg. Prepare small oblong meatballs from minced meat. Fry until tender with vegetable oil.
Step 2
Pour the chicken broth into the pan where the cutlets were fried. Add lemon juice, Madeira, butter and chopped capers. Season with salt and nutmeg. Bring to a boil and turn off the heat.
Step 3
Drizzle the cutlets with the sauce and serve.