Chicken cutlets in the oven
8 servings
120 minutes
Oven-baked chicken patties are tender, juicy cutlets baked to a golden crust. This European cuisine recipe embodies home comfort and simplicity of preparation. The history of patties goes back to the traditions of meat dish preparation, where minced meat was mixed with vegetables and spices for a rich flavor. Adding carrots and potatoes makes them especially soft, while cream adds tenderness. Breadcrumbs create an appetizing crispy crust. The dish is suitable for family lunches and dinners and pairs well with sides like mashed potatoes or fresh vegetables. Patties can be served with herbs to enhance their flavor and add freshness. Baking in the oven helps retain juiciness and makes them less fatty than fried counterparts.
1
Prepare all products (if the carrot is large, take 1 piece).
2
Add eggs to the minced meat.
- Chicken egg: 2 pieces
3
Add seasoning for the chicken.
- Chicken seasoning: 1 tablespoon
4
Add breadcrumbs (leave some for sprinkling).
- Breadcrumbs: 200 g
5
Grate the carrot and potato on a fine grater.
- Carrot: 2 pieces
- Potato: 1 piece
6
Add the grated vegetables to the bowl with the minced meat.
- Ground chicken: 1 kg
- Carrot: 2 pieces
- Potato: 1 piece
7
Add salt.
- Salt: 1 teaspoon
8
How to properly mix the mass.
9
Form small balls with wet hands and place them in a baking dish.
10
Sprinkle breadcrumbs on top (for the crust).
- Breadcrumbs: 200 g
11
Pour 1 cup of water into the mold (to prevent the patties from burning).
12
Put in the oven for 40 minutes at 180 degrees.
13
Take the almost ready patties out of the oven and pour in cream (if it seems too little liquid, you can add water), return to the oven until done (about another 10 minutes).
- Cream: 200 ml
14
Take the ready patties out of the oven, sprinkle with herbs if desired, portion them out, and serve at the table.
- Fresh herbs: to taste
