Chicken cutlets in the oven
8 servings
60 minutes
Baked chicken cutlets are a classic dish of Russian cuisine that combines simplicity and exquisite taste. The origins of this recipe trace back to home cooking traditions where every housewife aimed to create tender and juicy cutlets for the whole family. The secret to tenderness lies in adding bread soaked in milk, which gives the cutlets an airy texture. Baking them in the oven makes them less greasy while preserving the juiciness and richness of chicken meat flavor. The aroma of freshly ground pepper and the tenderness of melted onion create an appetizing composition, perfectly complemented by a side of vegetables or mashed potatoes. This versatile dish is suitable for both everyday dinners and festive gatherings, bringing warmth and homely comfort.
1
Grind the meat into minced meat.
- Boneless chicken legs (thigh fillet): 300 g
2
Add chopped onion.
- Onion: 1 head
3
Cut the crust off the bread.
- Bread: 7 pieces
4
Pour milk over the pieces of bread.
- Milk: 100 ml
5
Soak the bread, mash it, and apply it to the minced meat.
- Bread: 7 pieces
6
Break the egg.
- Chicken egg: 1 piece
7
Sprinkle with pepper.
- Freshly ground black pepper: to taste
8
To salt.
- Salt: to taste
9
Shape the patties and place them on a greased baking sheet.
- Sunflower oil: 1 tablespoon
10
Bake for 10 minutes in a preheated oven at 200 degrees. Then pour 50-100 ml of water onto the baking sheet and bake for another 15-20 minutes.
