Homemade cutlets with onions and tomatoes
6 servings
45 minutes
Homemade cutlets with onions and tomatoes are a classic of Russian cuisine that impresses with its simplicity and flavor. Historically, cutlets appeared in Russia as an adaptation of Western European recipes but gained their unique identity. In this version, chicken mince is combined with juicy tomatoes and aromatic onions, creating a tender texture and rich taste. Carefully processed onions lose their bitterness, while peeled tomatoes give the cutlet special softness. When fried over medium heat, a golden crust forms that retains the juices inside, while dill and parsley add fresh herbal notes. These cutlets are perfect for a family dinner or a cozy gathering, pairing wonderfully with mashed potatoes, fresh vegetables, or delicate sauces.
1
Wash the greens and tomatoes, peel the onion, prepare the minced meat.
- Tomatoes: 100 g
- Onion: 1 head
- Dill: 3 sprigs
- Parsley: 3 sprigs
- Ground chicken: 1 kg
2
Chop the greens finely.
- Dill: 3 sprigs
- Parsley: 3 sprigs
3
Make a cross-shaped cut on the bottom side of the tomato.
- Tomatoes: 100 g
4
Put the tomato in hot water for a couple of minutes.
- Tomatoes: 100 g
5
Then remove and peel it (to make the tomato texture in the patty softer).
- Tomatoes: 100 g
6
Chop the onion quite finely.
- Onion: 1 head
7
Pour boiling water over the onion for 5 minutes; it will soften and release its bitterness.
- Onion: 1 head
8
Combine all ingredients in one bowl and mix thoroughly, season with salt to taste, add spices.
- Ground chicken: 1 kg
- Tomatoes: 100 g
- Onion: 1 head
- Dill: 3 sprigs
- Parsley: 3 sprigs
- Salt: to taste
- Freshly ground black pepper: to taste
9
It should be a tender minced meat with vegetables.
10
Form the patties with a spoon (or, if convenient, with wet hands) and fry on medium heat on both sides until golden brown (about 5 minutes on each side). You can choose either butter or vegetable oil.
- Ground chicken: 1 kg
11
You should get tender chicken cutlets with vegetables, with onion and tomato being al dente.
