Chicken cutlets with chutney in pita sauce – a detailed recipe cooking. 
Time: 16 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. minced chicken or lamb
- 4 pits with a cavity inside
- 1 tbsp. mango chutney (sweet and sour fruit puree)
- A handful of cilantro, mint and basil leaves
- 1 tbsp. l cumin (handful)
- 1 tbsp. l plus 1 tsp seasoning mixture for grill (1 1/3 handfuls)
- 1 tbsp. natural yogurt
- 2 tbsp. l olive oil
- 8 tender lettuce leaves
- Exotic spices chips (better taro chips)
Recipes with similar ingredients: minced chicken, minced lamb, sauce chutney, mango, cilantro, mint, basil, cumin, salad mix, chips, yogurt
Recipe preparation:
- Put a handful of cilantro, mint and basil in a food processor and grind them well in pulse mode. In a bowl, mix chopped herbs, yogurt, cumin and grilling seasoning. Add mince and mix. Form 4 large, very thin cutlets. Wash and heat over medium heat over a large frying pan with non-stick coating by adding a couple of olive olive canteens oils. Fry the patties for 3-4 minutes. from each side. Preheat a second small frying pan over high heat and fry pitas with each side until bubbles appear. Cut the tops of the cakes and put in pita cutlets, lettuce and mango chutney.
