Chicken mince cutlets with mushrooms in the oven
3 servings
30 minutes
Chicken mince cutlets with mushrooms in the oven are a harmony of tenderness and rich flavor. This dish, deeply rooted in Russian cuisine, combines airy chicken mince with aromatic mushrooms and the freshness of basil. Baking in the oven makes the cutlets juicy inside and golden brown outside, preserving maximum benefits. Their subtle mushroom note and spicy zest make them ideal not only for everyday lunches but also for festive tables. They pair wonderfully with vegetable side dishes, creamy mashed potatoes, or light sour cream sauce. The simplicity of preparation and refined taste make these cutlets a family favorite.
1
Place the minced meat in a deep bowl.
- Minced chicken: 600 g
2
Wash the mushrooms, grate them, and add to the minced meat.
- Fresh champignons: 100 g
3
Wash the basil, chop it finely, and add it to the minced meat and mushrooms.
- Basil: 10 g
4
Add salt, pepper, and then mix until a homogeneous mass is obtained.
- Salt: pinch
- Ground black pepper: pinch
5
Moisten your hands and form patties from the mixture (I moistened my hands after every two patties, made them small, and ended up with exactly 7, but this is individual).
6
Preheat the grill pan well, fry the patties without any oil until a light golden crust forms on one side, then on the other side as well. After that, place them in a preheated oven at 180 degrees and cook for another 10-15 minutes.