Description
Tender cutlets with a gently sour sauce.
Ingredients
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Minced chicken
500 g
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Onion
2 piece
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Bread
2 slice
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Milk
0.5 cup
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Chicken egg
1 piece
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Sorrel
1 coup
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Garlic
1 coup
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Parsley
1 coup
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Dry white wine
200 ml
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Cream
150 ml
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Vegetable oil
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Salt
-
Black pepper
Cooking
Onion peeled, very finely chopped. In the frying pan a little vegetable oil, add half of the onion and fry until soft. Bread soak in milk, wring out slightly. In a bowl, combine minced chicken, soaked in milk bread, fried onions and egg, season with salt and pepper. Carefully knead the meat. Molded from minced round cutlets.
In the frying pan 2 tbsp vegetable oil. Fry the meatballs until Golden brown.
Sorrel, wild garlic and parsley wash, coarsely chop. In a saucepan fry in small amount of oil the second onion.
Pour in the wine. Cook 4 minutes, Add greens, cook another 3 minutes.
Pour in the cream sauce, stir and cook, stirring occasionally, 5 min. cool slightly, then transfer to a blender and grind into a puree. Again put in a saucepan, add salt and pepper to taste and heat for 1-2 minutes.
Hot meatballs spread on a dish, pour the sauce.
Bon appetit!
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