Chopped chicken cutlet with kohlrabi and arrows of garlic
The recipe for this delicious hot dish is perfect for a quick and original lunch or dinner. Fried slices of kohlrabi with dill sauce and chicken cutlet with arrows of garlic are light and healthy food that is convenient to cook in the hot summer. The sweet slices of kohlrabi and a tender chicken cutlet became very friendly and complemented each other perfectly.
You will not need any special equipment except a stove, cutting board and ordinary pan to fry these cutlets. Minced chicken can be made on the board, just finely chopping the meat with a knife. White chicken is fried very quickly, as are slices of kohlrabi.
If you adhere to the norms of proper nutrition, then replace the sour cream with Greek yogurt in the sauce, and do not fry the kohlrabi, but cook for a couple.
- Time for preparing: 25 minutes
- Servings Per Container: 2
Ingredients for minced chicken cutlets with kohlrabi and arrows of garlic
- 300 g chicken
- 2 tablespoons semolina
- 1 egg
- 5 g ground red pepper
- 5 shoots of garlic
- 1 small head of kohlrabi
For the sauce:
- 100 g fat sour cream
- one small bunch of dill
- a few feathers of green onions
The method of preparation of chopped chicken meatballs with kohlrabi and arrows of garlic
First we pickle the chicken fillet in a mixture of ground red pepper, salt and a small amount of olive oil. Decide for yourself whether to use hot pepper for the marinade or confine yourself to the usual ground paprika, here, as they say, the taste and color. Hot marinade will add spice and piquancy to ready-made cutlets.
We prepare chopped meatballs without a meat grinder, just with an ordinary sharp knife. Cut the meat into very small cubes, put it on the board, add the egg, semolina and chopped arrows of garlic. We mix the ingredients directly on the board, add salt and chop everything together for about 3 minutes. The result is a cutlet mass with small pieces of meat and garlic.
From these ingredients, two large meatballs are obtained, which before frying, you need to put in the refrigerator for 15 minutes, so that the semolina swells a little during this time.
Heat the oil. Since the forcemeat is quite liquid, put it on the pan as a dough for thick pancakes: first we make a small slide, and then we level the cutlet in the pan to make it large and flat. Cook for 4 minutes on each side, until golden brown.
A small head of kohlrabi is enough to make a “second floor” on our patties. Cut kohlrabi into slices 1 cm thick, peel, sprinkle with salt.
Fry kohlrabi in hot oil for 3 minutes on each side. We put ready-made slices of kohlrabi on cutlets.
Cooking the sauce. Mix finely chopped dill with salt and grind in a mortar until it gives juice. This method allows you to give the sauce a light green color. Mix the chopped dill, sour cream and finely chopped green onions.
Pour chopped meatballs with kohlrabi dill sauce.
We serve the finished dish on the leaves of a fresh salad and decorate it with greens from the garden, sprinkle with ground black pepper. Enjoy your meal!