Chicken cutlets with carrots
4 servings
50 minutes
Chicken cutlets with carrots are a cozy dish of Russian cuisine, combining the tenderness of chicken mince with the natural sweetness of carrots. Historically, such cutlets emerged as part of home cooking, where simplicity and ingredient accessibility are important. Baking with egg gives the dish lightness and juiciness, while the aroma of spices enriches the flavor. The cutlets pair wonderfully with potato garnish or fresh vegetables and are suitable for family dinners. They can be served as a main dish or as part of a festive table. Due to their ease of preparation and nutritious composition, they are an excellent option for everyday menus, delighting with their aroma and taste.
1
Grate the carrot on a fine grater.
- Carrot: 1 piece
2
Chop the onion finely.
- Onion: 1 piece
3
Take chicken mince, add carrot, onion, salt, spices, mix thoroughly, add one egg, mix again.
- Ground chicken: 500 g
- Carrot: 1 piece
- Onion: 1 piece
- Salt: to taste
- Spices: to taste
- Chicken egg: 5 piece
4
Grease the mold with vegetable oil. Shape the patties with indentations.
- Vegetable oil: 1 tablespoon
5
Break one egg into each patty. Place in the oven at 180 degrees, cooking time - it took me 40 minutes.
- Chicken egg: 5 piece
6
After 40 minutes, take it out, sprinkle with chopped green onions, and serve with any side dish or without.
