Chicken strips, onions, bold spices, and a lightly crispy crust create delicious gypsy cutlets that stay juicy inside. Served with buttery new potatoes, chives, and fresh vegetables, they make a hearty family lunch.
The mixture just needs to be mixed thoroughly, shaped into small cutlets on the pan with a spoon, and fried until golden on both sides. Potato starch and eggs bind the ingredients together, while onion, paprika, curry, and soy sauce give the meat a distinctive flavor.
What You’ll Need
For the gypsy cutlets:
- 400 g chicken meat, cut into strips,
- 4 eggs,
- 3–4 medium onions, sliced into half-moons,
- 4 tablespoons potato starch,
- 1 teaspoon salt,
- 1 teaspoon pepper,
- 1 teaspoon ground paprika,
- 0.5 teaspoon curry powder,
- 1 tablespoon soy sauce,
- oil for frying.
For the side dish:
- new potatoes,
- butter,
- chives,
- fresh vegetables.
The original recipe does not specify exact amounts for the side dish, so adjust according to the number of servings and taste.
Step-by-Step Preparation:
1. Preparing the meat and onions: Cut the chicken into strips. Peel the onions, slice into half-moons, and place them together with the meat in a large enough bowl so the mixture can be mixed comfortably.
2. Mixing the ingredients: Add eggs, potato starch, salt, pepper, ground paprika, curry powder, and soy sauce to the meat and onions. Mix everything thoroughly so the spices are evenly distributed and the ingredients are well combined.
3. Cooking the potatoes: Place the new potatoes in salted water and cook until tender. The exact time depends on their size, so check them during cooking.
4. Finishing the side dish: Drain the cooked potatoes and lightly mash them with butter. Add fresh chives and gently mix so the butter coats all the potatoes.
5. Heating the pan: Heat oil in a non-stick pan. The pan must be hot enough so that the mixture starts frying immediately and the cutlets get a golden crust.
6. Shaping the cutlets: Use a spoon to place small mounds of the prepared chicken mixture on the pan. Gently spread each mound into a small cutlet shape so the meat cooks evenly.
7. Frying: Fry the gypsy cutlets on both sides until golden. Turn them carefully so they keep their shape and the juicy mixture with onions stays together.
8. Serving: Serve the finished cutlets with new potatoes flavored with butter and chives. Add fresh vegetables to the plate and, if you like, sprinkle everything with a bit more fresh chives.
How to Shape Even-Sized Cutlets
Each time, scoop about the same amount of mixture with a spoon and spread it on the pan into a smaller, evenly thick cutlet. This way, each portion cooks at a similar speed and the edges become nicely golden.
How to Tell When the Cutlets Are Done
The surface should be golden brown on both sides and the chicken inside fully cooked. Since the original recipe doesn’t specify an exact frying time, go by the size of the cutlets and how hot your pan is.
Final Tip
Add fresh chives not only to the buttery potatoes, but also sprinkle them lightly over the finished cutlets. Fresh vegetables balance the flavor of the fried meat and round out the whole meal.
