A common complaint you might hear about chicken cutlets is that their flavor is not as strong as when made with red meat mince.
However, with the right approach, poultry cutlets can simply become a standard of quality.
It is enough to add just a couple of new ingredients that many people don’t know about.
What products are we talking about?
Surely many have heard that poultry meat goes well with dairy products. These components make the taste even more delicate and refined.
You can use different options, but experienced cooks recommend choosing cream and butter. Believe me, no one can call such cutlets "boring" or banal.
How to add products correctly
In order for the taste of the cutlets to be revealed to the maximum extent, it is worth introducing the components in a certain sequence.
Cream should be used to soak stale white bread.
It is better to freeze the butter in the freezer and grate it, sending it directly to the mince. For half a kilo of chicken, you should take about 150 ml of cream and about 80 grams of butter.
