An Armenian friend treated me to cutlets made from chicken hearts. I haven’t eaten such delicious cutlets for a long time

I was visiting a friend, they had cutlets for dinner. For the first time, I couldn’t determine what meat they were made from. As it turned out, from chicken hearts.

Many pass by by-products considering them second-class food. Although in cooking this is a special direction. The nutritional properties of offal are in no way inferior to meat. And among some peoples, animal entrails are both common food and a delicacy.

Today I decided to surprise my family with some not-so-ordinary cutlets.

Wash the chicken hearts thoroughly and pat dry with paper towels. I passed the hearts through a meat grinder, with onions, garlic and Borodino bread (I did not pre-soak the bread, as for ordinary meat cutlets).

Beat in an egg, add salt and season with ground black pepper.