Chicken fillet cutlets with cheese, curd and vegetables – delicious, soft and tender. An excellent source of protein.
Grate the courgette, sprinkle with a little salt and stir. Set aside to allow the liquid to drain. Pour boiling water over the couscous and let it stand until it has swollen.
Grind the chicken fillet in a food processor, adding the eggs.
Grate the cheese and carrots. Finely chop the onion and crush the garlic.
Add adjika, mustard, grated cheese, carrots, parsley, swollen couscous, and spices to the chicken fillets and egg mixture. Mix everything thoroughly.
Make cutlets with wet hands and place them on a pan lightly greased with oil. Fry on very low heat for ~8-10 minutes on each side until done.
Finished product weight 1800
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
