Chicken patties with mushroom filling

To prepare chicken cutlets with mushroom filling you need good minced meat. To do this, soak pieces of white bread in milk and squeeze. Mince the thigh and breast fillets, onion, garlic and bread. Add the egg, sour cream, salt and pepper to the prepared minced meat, mix with a fork. The minced meat should be loose.

For the mushroom filling, pour boiling water over dry porcini mushrooms for 15 minutes. Then squeeze and finely chop. Chop a medium onion. Fry the mushrooms and onions in a frying pan with vegetable oil for 10 minutes, stirring. At the end, add salt and pepper, sprinkle with herbs. Let cool slightly.

With your hands soaked in water, take a piece of minced meat and make a flat cake out of it. Place 1 tsp in the center of the cake. mushroom filling, bring the edges of the flatbread together and seal. Roll the cutlet in breadcrumbs on a plate. Prepare the rest of the cutlets in the same way.

Heat vegetable oil in a frying pan with a thick bottom and fry the cutlets on both sides until golden brown. Then cover the cutlets with a lid, reduce heat and fry for another 7 minutes. Serve cutlets with any side dish.