Chicken cutlets with Chinese cabbage and leek

2 servings

80 minutes

Chicken cutlets with Beijing cabbage and leek are a tender dish that combines the lightness of minced chicken meat with the natural sweetness of Beijing cabbage and the savory aroma of leek. Although cutlets are associated with traditional home cooking, this version is inspired by French gastronomic principles: lightness, balance of flavors, and the use of fresh ingredients. The cutlets are exceptionally juicy thanks to the cabbage, while spices like paprika and curry add depth of flavor. They pair wonderfully with light sides—salads or roasted vegetables. They can be served in both everyday menus and exquisite dinners as they combine ease of preparation with refined taste.

Energy value per serving

• Calories: 383.6
• Proteins: 44.2g
• Fats: 21.6g
• Carbohydrates: 3.4g

Ingredients

• Minced chicken: 450 g
• Chinese cabbage: 100 g
• Leek: 50 g
• Chicken egg: 1 pc
• Ground black pepper: to taste
• Ground paprika: to taste
• Curry: to taste

Cooking steps

1. Add salt to taste and one raw egg to the minced chicken fillet. You can make the minced meat yourself from the fillet, as the ready-made usually contains significantly more fat than the manufacturer claims.

   Required ingredients:

   • Chicken egg: 1 piece
   • Ground black pepper:  to taste

2. To make the cutlets juicy, you need to add fresh vegetables to the meat. First, add finely chopped leek. Only cut the light part of the onion, leave the green leaves for the broth.

   Required ingredients:

   • Leek: 50 g

3. Finely chop the Beijing cabbage and add it to the minced meat. Beijing cabbage is juicy and sweet, making the patties tender; add the green leaves and save the white and thick parts for the salad.

   Required ingredients:

   • Chinese cabbage: 100 g

4. Place the minced meat on a cutting board and chop it with a wide sharp knife for 2-3 minutes, then transfer it to a bowl and knead the patty mixture.

5. We season the minced meat with ground paprika, meat curry mix, and ground black pepper, then mix the ingredients again.

   Required ingredients:

   • Ground paprika:  to taste
   • Curry:  to taste
   • Ground black pepper:  to taste

6. With wet hands, we form four large cutlets; kitchen scales will help you divide the minced meat into equal portions.

7. Fry the patties for 4 minutes on each side in a skillet lightly sprayed with olive oil. Then cover the skillet with a lid and simmer the patties for another 2-3 minutes.