The restaurant owner showed me these cutlets… NOW I'm Making Them Myself / Oddaszfartucha

By Tomasz Strzelczyk · 90 min

Ingredients

Instructions

1. Skin the chicken quarters, then put the skin in a cold pan without fat and render it slowly over low heat until crisp and golden. Lift out the skin and set it aside.
2. Pull off as much meat as possible from the quarters, checking for and cutting out any cartilage. Cut the meat into pieces that fit your mincer.
3. Mince the meat with the skin on a medium plate, along with the 3 garlic cloves and the 2 soaked bread rolls (squeezed out first, as the text soaks them in water).
4. Dice 1 medium onion and fry it gently in the rendered chicken fat until lightly browned, using as little fat as possible. Drain off the excess fat and transfer the onion to the bowl, then mince the crisp skin.
5. Add the fried onion, 2 small eggs, 150 g yellow cheese, salt, black pepper, 2 tsp marjoram, a handful of chopped parsley and 2 tsp sweet red paprika. Knead everything thoroughly for several minutes.
6. Refrigerate the mixture for about 1 hour. If it is still very loose, add 2 tbsp breadcrumbs or semolina.
7. Wet your hands in cold water, shape the mixture into cutlets of your chosen size, and coat them in breadcrumbs.
8. Heat clarified butter in a pan, fry the cutlets until golden on one side, flip and brown the other side. Transfer to a baking sheet lined with baking paper, adding butter between batches.
9. Bake at 180°C for about 25 minutes until cooked through.
10. Meanwhile, slice the 3 onions (the text says 2 onions were sliced for the pan; use the onions from the list), fry them in the same pan with butter, a pinch of salt and a pinch of sugar until half golden. Serve the cutlets topped with the onion and chopped parsley.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionEggCheeseChickenBread