Baked chicken cutlets with cream cheese
4 servings
35 minutes
Chicken soufflé cutlets with cottage cheese are a delicate and airy dish of Russian cuisine, captivating with their simplicity and sophistication. The idea of baking cutlets instead of traditional frying came with the popularization of healthy eating, allowing for juiciness without excess oil. The taste of the cutlets surprises with harmony – soft cottage cheese adds a creamy texture, while fresh herbs provide lightness and aroma. They pair perfectly with young potatoes or a light salad, making the meal balanced. This dish is suitable for both everyday family dinners and more festive occasions. The convenience of preparation makes it an indispensable option for those who appreciate tasty and healthy food without extra hassle.
1
Finely chop the onion, dill, parsley, and chives.
- Onion: 1 piece
- Dill: 2 stems
- Parsley: 2 stems
- Chives: 5 stem
2
In a bowl, mix chopped vegetables and herbs, cottage cheese, and chicken mince well. Add salt and pepper to taste and mix again.
- Cottage cheese: 150 g
- Minced chicken: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Line the baking trays with parchment paper. With hands moistened in cold water, first form balls and then turn them into patties. Try not to make the patties too thick (no more than 1–1.5 cm high) to avoid increasing their cooking time.
4
Bake the cutlets in a preheated oven at 180 degrees until cooked (usually no more than 15-20 minutes, depending on the oven).
5
Serve with young boiled potatoes with dill or a simple salad.