Tender and Delicious Chopped Chicken Breast Cutlets

Dice the chicken breast into small cubes.

Finely chop the fresh herbs and add them to the chicken.

Core the bell pepper, remove the seeds, and dice it finely.

Coarsely grate the cheese.

Add the eggs and sour cream. Season with spices and salt to taste. Mix everything well.

Add 3 to 4 tablespoons of semolina and mix thoroughly again.

Use the semolina to adjust the consistency of the mixture—it should be neither too runny nor too thick.

Let it rest for 15–20 minutes so the semolina can swell.

Heat vegetable oil in a skillet and spoon the mixture in, just like making pancakes.

Don't make them too thick—the cutlets should be relatively flat so they cook through properly.

Pan-fry the chopped chicken cutlets over slightly below medium heat on both sides until golden brown.