Chicken Brioche with Garlic Sauce
Savor the rich taste of chicken brioche paired with a savory garlic sauce, offering a delightful blend of soft texture and bold flavor. Ideal for a hearty snack or light meal that feels indulgent yet wholesome.
- Time
- 30 min active · 30 min total
- Yield
- 2 servings
- Steps
- 13
Ingredients
- Chicken thigh 150 g
- Chicken egg 2 pcs
- Milk 2.5% 1 tbsp
- Olive oil 1 tbsp
- Pickled cucumbers 60 g
- Mayonnaise 1 tbsp
- Garlic 1 clove
- Salt 2 g
- Ground black pepper 0.5 g
Directions
Step 1
Wash the chicken and eggs. Wash and peel the garlic. Prepare a meat grinder, plastic wrap, a whisk, a rolling pin, a grater, and a skillet.
Step 2
Separate the meat from the skin and bones, cut it into pieces, and pass it through a meat grinder.
Step 3
Add half of the salt and pepper to the mince, and knead well until smooth.
Step 4
Crack the eggs into a bowl, add the remaining pepper and salt, and pour in the milk. Whisk everything together with a whisk.
Step 5
Divide the mince into 2 parts, place each part on plastic wrap, cover with another piece of wrap, and roll the mince into patties 4-5 mm thick.
Step 6
Pour half of the egg mixture onto a flat plate, and place one mince patty on top of it.
Step 7
Heat the skillet with oil over medium heat. Carefully but quickly tilt the plate and place the mince with the egg mixture onto the skillet, so the egg mixture is on the bottom.
Step 8
Fry the brioche on one side for 2-3 minutes until the egg mixture sets. Flip the omelet and fry for another 2-3 minutes. Transfer the brioche to a plate and fry the second portion in the same way.
Step 9
Grate the pickled cucumber on a medium grater. Mince the garlic on a fine grater.
Step 10
Mix the mayonnaise with the minced cucumber and garlic in a bowl.
Step 11
Evenly spread the resulting filling on one side of the brioche.
Step 12
Fold the brioche in half and transfer to serving plates.
Step 13
Serve the chicken brioche for breakfast.
