If you like to add some grits to cutlets, I advise you to take couscous. It turns out much more interesting than with rice. At least, it is more diverse, because rice has long been a classic. I fry them in breadcrumbs, but it's not necessary.
Ingredients
- Chicken fillet - 2 pieces
- Couscous - 45 g
- Chicken eggs - 1 piece
- Spices and seasonings - 1 tsp.
- Onion - 0.5 pieces
- Breadcrumbs - 3 tbsp.l.
Step-by-step cooking recipe
Chop the chicken and onion in a meat grinder.
Steam the couscous according to the instructions and mix with the minced meat.
Season, add the egg and form small patties.
Roll them in crackers and fry them in a frying pan on both sides over medium heat under a lid.
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