Chicken breast cutlets with vegetables
10 servings
40 minutes
Chicken breast cutlets with vegetables are a bright and aromatic dish inspired by Indian cuisine. Its taste combines the tenderness of chicken meat with rich notes of spices and the freshness of vegetables. The sour cream sauce with garlic adds zest, while corn and green peas provide a light sweetness. Fried to a golden color, they acquire an appetizing crust, and baking in the oven makes them especially juicy. This dish is perfect for both family dinners and festive tables. They can be served with fragrant rice, fresh vegetables, or spicy sauces. Historically, chicken cutlets with vegetables are popular in Indian home cooking, where traditional spices and fresh ingredients play a key role in creating rich flavor and texture.
1
Dice the chicken breast and tomatoes into small cubes.
- Chicken breast: 800 g
- Tomatoes: 1 piece
2
Add finely chopped green onions to them and grate cheese into it.
- Green onions: 1 bunch
- Hard cheese: 100 g
3
Add the remaining ingredients (2 tablespoons of sour cream and 2 cloves of garlic, use the rest for the sauce), egg.
- Sour cream 15%: 250 g
- Garlic: 4 cloves
- Chicken egg: 2 pieces
4
Slightly mash the green peas and leave the corn whole.
- Canned green peas: 3 tablespoons
- Canned corn: 3 tablespoons
5
Add flour. It results in chicken mince.
- Wheat flour: 1 glass
6
Shape the patties with a spoon and fry on both sides in vegetable oil in a pan until golden brown.
- Vegetable oil: 100 ml
7
Place the patties on a baking sheet and cook in a preheated oven at 180 degrees for 15 minutes.
8
For the sauce: add garlic and finely chopped herbs to the remaining sour cream. Mix everything.
- Sour cream 15%: 250 g
- Garlic: 4 cloves
- Green: 1 bunch