Baked cutlets with cauliflower and broccoli
6 servings
50 minutes
Baked cutlets with cauliflower and broccoli are a refined dish of French cuisine that embodies the harmony of tender chicken mince and refreshing notes of cabbage. Its history is rooted in the French pursuit of sophisticated flavors and healthy eating. The cutlets have a soft, juicy texture enriched by a light crispy crust from the breading. Cauliflower and broccoli add a subtle nutty note that complements the rich flavor of the meat. Baked in the oven, they retain all the natural juiciness of the ingredients while remaining light and nutritious. These cutlets are perfect for an elegant dinner or a healthy lunch. They can be served with herbs, sour cream sauce, or a light side of fresh vegetables, enjoying French gastronomic elegance.
1
Place the minced meat in a deep dish. Add an egg. Mix well.
- Ground chicken: 500 g
- Chicken egg: 1 piece
2
Chop the cauliflower and broccoli (boil if fresh, thaw if frozen) in a blender. Add to the minced meat.
- Cauliflower: 200 g
- Broccoli: 200 g
3
Add salt, pepper, spices to taste, and a couple of tablespoons of breadcrumbs. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Condiments and seasonings: to taste
- Breadcrumbs: 0.8 glass
4
Pour breadcrumbs into a separate plate and start creating. Shape into a patty, coat in breadcrumbs, and place on a baking sheet lined with parchment.
- Breadcrumbs: 0.8 glass
5
Place in a preheated oven at 200 degrees for 30 minutes. In the last 5 minutes, you can turn on the 'grill' for a crispy crust.
6
That's it!! Let it cool a bit and we eat.
