Chicken cutlets with basil
10 servings
120 minutes
Chicken cutlets with basil are a tender and aromatic dish that combines the juiciness of chicken meat with the freshness of basil. The recipe has its roots in European cuisine, where simplicity and natural flavors are valued. Adding cream makes the cutlets soft and juicy, while breadcrumbs give them a delicate texture. Fried onions add a sweet note, and basil adds a light spicy touch. These cutlets are perfect for a family dinner or festive table. They can be served with mashed potatoes, fresh vegetables, or a light sauce that highlights their rich flavor. They are baked in the oven, making them less fatty while retaining their juiciness and rich aroma. The simplicity of preparation makes this dish accessible even for beginner cooks.
1
Make minced meat in a meat grinder. Finely chop the onion and sauté until golden in a small amount of oil. Finely chop the basil.
- Onion: 1 head
- Basil leaves: 1 bunch
2
Add fried onion, cream, egg, finely chopped basil, salt (I add 5 grams), and pepper (I take half a teaspoon) to the minced meat.
- Onion: 1 head
- Cream 20% fat: 100 ml
- Chicken egg: 1 piece
- Basil leaves: 1 bunch
- Salt: to taste
3
Mix the minced meat, add breadcrumbs and knead well (about 10 minutes). Let it rest for at least half an hour, then knead for another 5 minutes.
- Breadcrumbs: 200 g
4
Shape flat patties (they will rise in height while frying). Fry for 15 minutes in a preheated oven.
