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FETA AND OLIVE CHICKEN CUTLETS…
1 kg chicken mince
2 teaspoon salt
1 teaspoon black pepper
2 slices bread soaked in water and crumbled
2 tabs dry dhana
½ teaspoon ground jeeroo
Lemon and herb seasoning
Fresh green dhana chopped
Spring onions chopped
Feta cheese cubed small
Green olives pitted and chopped.
Combine all ingredients except feta and olives Work with oiled palms as mixture is very moist.
Pat on 1 hand ,place some feta and olive in the center and mold into an elongated kebab ,with filling in the center.
No need to dip in egg as mixture is moist ,so dip directly into crumbs and freeze.
When needed ,place in a flat pyrex,drizzle with olive oil and bake on a very
hot oven 220 for 20 to 30 minutes or until done and nicely browned
Serve with lemon and chutneys of your choice…
Just before serving I drizzled a lemon butter sauce.
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