Chicken fillet cutlets with zucchini and onions
10 servings
60 minutes
Chicken fillet cutlets with zucchini and onion are a light and juicy dish of Russian cuisine, perfect for those seeking a healthy and tasty dinner option. The roots of such recipes trace back to the traditions of making cutlets when housewives aimed to make meat tender by adding vegetables. Here, tender chicken fillet combines with juicy young zucchini and aromatic onion, creating a harmonious flavor with a hint of freshness. Frying without oil makes the dish lower in calories, while stewing in soy sauce gives the cutlets a rich taste and softness. They pair wonderfully with vegetable sides, grains or light sauces. An excellent option for healthy eating, they are suitable for both children and adults, providing pleasure in every bite.
1
Thoroughly rinse the fillet, remove fat (if any), and grind into minced meat (I used a blender; it can also be done with a meat grinder or food processor — whichever is more convenient).
- Chicken breast fillet: 1.7 kg
2
Grate the zucchini on a coarse grater and finely chop the onion.
- Baby zucchini (courgette): 300 g
- Onion: 1 head
3
Mix minced chicken, egg, zucchini, onion, salt, and pepper. Knead the filling well.
- Chicken breast fillet: 1.7 kg
- Chicken egg: 1 piece
- Baby zucchini (courgette): 300 g
- Onion: 1 head
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 1 teaspoon
4
Heat the non-stick pan strongly.
5
Form small patties and fry them in a dry pan (without oil!) for 1 minute on each side.
6
Transfer all the patties to another pan, fill halfway with a mixture of water and soy sauce, and simmer for about 15 minutes covered on medium heat.
- Soy sauce: to taste
