Chicken Cutlets

• 1 58 lbs ground dark chicken meat
• 2 eggs
• 1 teaspoon salt
• 1 medium onion
• 2 slices rye bread
• 2 ounces water (optional)

1. Let bread soak in some water while you prepare other things.
2. In a pyramid style grater use the smallest holes and grate the onion turning it into mush.
3. Add it to the ground meat.
4. Take the eggs and separate yolks from whites.
5. Whisk the whites and then add both yolks and the whisked whites to the meat.
6. By now the bread will be very soft.
7. Squeeze the water out of it and add it to the meat.
8. OPTIONAL - if you like the patties to be nice and juicy add 2 oz of water into the mixture.
9. If you have a meat grinder / mincer , run the resulting meat/egg/onion/bread mixture through it.
10. If you don't have one - just mix everything thoroughly in a bowl.
11. Put some oil into a frying pan, make medium sized patties (about 3x2x1 in size) and on a small to medium heat fry them about 7-10 minutes on each side (depending on the size of the patty).

ground dark chicken meat, eggs, salt, onion, rye bread, water

Taken from www.food.com/recipe/chicken-cutlets-367534 (may not work)