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Albanian Style Chicken Cutlets
Instructions
I prepare the ingredients for the Albanian-style chicken cutlets. You can use any starch (corn or potato) or replace it with flour. It is better to freeze the fillet slightly — that way it is easier to cut into small pieces.
For the sauce, sour cream of any fat content will do, and part of the chopped dill is left over from preparing the filling — one batch of herbs for both components.
First I cut the chicken fillet lengthwise into slabs — slightly frozen fillet cuts evenly and easily.
Then into strips, after which I chop them into small cubes — small ones, about the size of a small hazelnut.
I put the chopped pieces into a bowl — this is the "secret" of the characteristic structure of Albanian cutlets.
I grate the cheese on a fine grater — fine shavings distribute better through the filling and bind the pieces of chicken together during frying.
I chop the dill, then divide it into two parts — one will be needed for the sauce.
To the bowl with the meat pieces I add the cheese — it will "glue" the cubes together during frying.
I crack in the egg there too and add part of the chopped herbs — they will fill the flavour with a special freshness.
I add the starch — it is the starch, not flour, that gives the cutlets their characteristic "smooth" texture without toughness.
I put the mayonnaise into the mixture — it works as "glue" and at the same time gives a tender juiciness.
I pepper and salt the mixture, but keeping in mind that the cheese and mayonnaise already have some degree of saltiness — I salt carefully.
I mix the filling with a spoon until uniform. It is advisable to let it rest for at least 10 minutes, or better still half an hour — resting makes the filling denser and easier to shape.
I heat a small amount of vegetable oil in a frying pan (it must be refined). I set the hob to medium heat. I spoon out the cutlets, giving them a round or oval shape and pressing down a little on top so they are not too thick.
After 3-4 minutes I flip the cutlets over to the other side, which I also fry for 3-4 minutes — making 7-8 minutes in total per batch.
I place the finished Albanian-style cutlets into a container, stacking them on top of one another — they do not fall apart thanks to the starch and cheese.
For the sauce, I add the remaining dill to a bowl of sour cream — the base of the sour-cream-and-mustard sauce.
Next, the mustard and the garlic put through a press — the mustard gives a piquant bite, the garlic gives aroma.
I make the mixture slightly tart with lime or lemon juice — the citrus note balances the richness of the sour cream.
I add freshly ground black pepper and salt — to taste.
I mix everything well — the sauce is ready to serve alongside the cutlets.Although Albanian-style chicken cutlets can also be eaten cold, they are especially tasty and pleasant while they are hot and releasing their juices. You can serve such cutlets with any side dish, seasoned with the aromatic sauce.
Tips
- 1
CHOPPED MEAT, NOT MINCE — the "secret" of authentic Albanian cutlets. The main difference from ordinary cutlets is precisely the hand-dicing into cubes instead of using a meat grinder. The result has "the structure of a whole piece of meat" — recognisable pieces of chicken breast in every cutlet. Ground mince gives a "uniform paste" — ordinary cutlets, not Albanian ones. The same approach works in chopped chicken cutlets with cheese.
- 2
SLIGHTLY FREEZING THE FILLET — the "secret" of neat cutting. Soft fresh chicken cuts poorly into thin cubes — the knife "rolls" over the surface. Thirty to forty minutes in the freezer make the fillet firm and springy — the knife cuts evenly and the cubes come out clean. This is a "secret" used by professional chefs for all kinds of chopped meat.
- 3
STARCH + CHEESE + EGG — the "secret" of the shape. Without this trio the chopped pieces of chicken will crumble apart in the pan into "scraps" — the cutlet will not hold together. The starch binds, the cheese melts and "holds" things inside, and the egg gives elasticity. Without any one of these ingredients the cutlets will "fall apart". A similar principle is used in chopped chicken breast cutlets.
- 4
THE SOUR-CREAM-AND-MUSTARD SAUCE — the "secret" of the serving. Albanian cutlets without the sauce are just ordinary fried cutlets. With the signature sour-cream, mustard and garlic sauce they become an "elegant Albanian presentation". The contrast of the tender cutlets and the piquant sauce with its lemony tartness and mustardy bite is the "soul" of the dish. Without the sauce, half the charm is lost.
FAQ
Why are the cutlets called "Albanian-style"? +
The name "Albanian-style" became attached to the dish in Soviet and post-Soviet cookery collections, although its exact origin is disputed. According to one version, the recipe was brought from Albania in Soviet times. According to another, the name "Albanian" is a collective term for "Balkan" cutlets with a similar technique — chopped meat instead of mince. In modern Albanian cuisine, the authentic "Albanian cutlets" — "qofte" (köfte) — are more like lyulya-kebab. The chicken "Albanian-style" cutlets with cheese and starch are already a post-Soviet adaptation to available ingredients.
Can chicken be replaced with another poultry? +
Yes, the recipe is versatile. Alternatives: turkey (a more dietary option, more tender), pork (richer and juicier cutlets, but less "Albanian"), a 1:1 mix of chicken and pork (a compromise option). Pure beef is not suitable — it requires longer heat treatment and will not give the characteristic "tender" texture. For a "premium" version — duck breast with chicken breast 1:1, which gives a luxurious, rich flavour.
How long do the finished cutlets keep? +
In the fridge in an airtight container — up to 3 days. Before serving I reheat them in a frying pan with a couple of spoonfuls of water, in the oven at 150 °C under foil for 10 minutes, or in the microwave for 1-2 minutes. The sauce keeps separately in the fridge for up to 2 days. The finished cutlets can be frozen for 2 months — after thawing I reheat them in a frying pan. Raw filling keeps in the fridge for up to 24 hours under cling film — it is convenient to make a large batch and fry it in portions.
What to serve with Albanian-style cutlets? +
A versatile main course. Side dishes: mashed potatoes, boiled rice, pasta, buckwheat, steamed vegetables. Fresh vegetables: leaf salad, tomatoes, cucumbers, bell pepper. For sauces: the signature sour-cream-and-mustard sauce from this very recipe, ketchup, adjika. With drinks: dry white wine, fruit drinks, homemade compotes, dark beer. For a family dinner — with a large portion of potatoes and herbs. For a children's dinner — with grated cheese on top and ketchup. The cutlets are tasty both hot and cold — handy for sandwiches to take to work.
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