Chicken cutlets with crab sticks

Mince the chicken fillet, onion and garlic.

Add semolina.

And also salt, ground black pepper, and spices. I added dried basil.

Mix the minced meat thoroughly and let it sit for 20-25 minutes.

Meanwhile, prepare the filling. Place the softened butter in a bowl.

Finely chop or grate the crab sticks.

Add grated cheese. Any cheese that melts well will do.

Mix cheese, crab sticks and softened butter.

Form balls from the prepared mixture.

Divide the minced chicken into balls weighing approximately 60-65 grams.

Prepare the liaison. Crack the eggs into a bowl and add the mayonnaise.

Add a little salt and beat until smooth.

Flatten a ball of minced chicken into a flatbread and place a ball of crab sticks, cheese and butter in the middle.

Roll the minced meat around the inner ball to form a round patty.

Sprinkle it with flour on all sides and dip it in a liaison of eggs and mayonnaise.

Then roll in breadcrumbs. Then roll again in the egg-mayonnaise mixture and then in breadcrumbs. This creates a double coating.

I got 7 fairly large cutlets.

Heat vegetable oil thoroughly in a non-stick pan and add the cutlets.

Fry over medium-low heat, turning the patties occasionally, until golden brown. When done, drain on a paper towel.

Crispy on the outside and tender, juicy chicken cutlets with crab sticks are ready!