Zucchini cutlets with minced chicken
6 servings
70 minutes
Zucchini cutlets with chicken mince are a light and exquisite dish that evokes Mediterranean traditions of healthy eating. Italian cuisine is renowned for its ability to combine simple ingredients into harmonious flavors, and this recipe is no exception. The tender cutlets made from juicy zucchinis and chicken fillet have a soft texture and a subtle aroma of spices like paprika and garlic. Baked in the oven with olive oil, they develop a golden crust while retaining their juiciness inside. They can be served with fluffy mashed potatoes or a fresh salad and complemented with sour cream sauce. These cutlets are perfect for both a light dinner and a festive table, delighting with their delicate taste and health benefits.
1
Peel the zucchini and pass it through a meat grinder. Squeeze out the excess liquid.
- Zucchini: 600 g
2
Pass the chicken fillet through a meat grinder and mix it with zucchini, adding eggs, flour, salt, paprika, garlic, and mix everything thoroughly.
- Chicken fillet: 400 g
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Salt: to taste
- Paprika: to taste
- Ground dried garlic: to taste
3
Preheat the oven. Grease the baking tray with olive oil and place the patties using a tablespoon (I did it in three batches).
- Olive oil: 4 tablespoons
4
Bake the cutlets at 220 degrees for 15 minutes, turning occasionally.
5
Serve with any garnish or as a main dish with sour cream.