Chicken cutlets with Chinese cabbage
4 servings
60 minutes
Chicken patties with Beijing cabbage are a tender and aromatic dish of Russian cuisine, combining the traditional taste of homemade cutlets with the lightness of fresh vegetables. Historically, patties were popular due to their simplicity in preparation and the availability of ingredients. In this version, Beijing cabbage adds juiciness while turmeric gives a warm golden hue and a spicy note. The dish turns out airy with a crispy crust and rich flavor thanks to the tomato-sour cream sauce. It can be served with any side dish—mashed potatoes, buckwheat, or rice—to highlight the softness of the patties. This recipe is perfect for a family dinner, creating coziness and offering the taste of true home cooking.
1
Cabbage should be washed well.
- Napa cabbage (pak choi type): 300 g
2
Cut into small pieces, place in a blender, and blend.
- Napa cabbage (pak choi type): 300 g
3
Place the chopped Beijing cabbage in a deep bowl.
- Napa cabbage (pak choi type): 300 g
4
Add the minced meat and break an egg.
- Ground chicken: 500 g
- Chicken egg: 1 piece
5
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Add 1 teaspoon of turmeric and mix well.
- Turmeric: 1 teaspoon
7
Add the flour and mix again.
- Wheat flour: 3 tablespoons
8
Shape the patties and fry in a hot oiled pan for 1 minute on each side. Transfer to a heatproof dish.
9
Chop the onion.
- Onion: 1 head
10
Grate the carrot on a coarse grater.
- Carrot: 1 piece
11
Fry the vegetables in the same pan.
- Onion: 1 head
- Carrot: 1 piece
12
Add tomato paste.
- Tomato paste: 50 g
13
Pour in water, add sour cream, and mix until smooth. Season with salt and pepper to taste.
- Water: 150 ml
- Sour cream: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
14
Pour the sauté over the patties and place in a preheated oven at 200 degrees for 40 minutes.
15
Serve with any side dish.