Chicken cutlets without bread in the oven

Minced meat for cutlets can be bought at the store - this will save time. But in the purchased minced meat there is no certainty about the quality of raw materials. Therefore, if possible, it is better to cook it at home. Any part of the chicken is suitable for minced meat. The meat must be freed from bones, cartilage and skin. We pass the fillet through a meat grinder with a fine grid.

Following the chicken fillet, we pass through a meat grinder and peeled and washed onions.

Add the egg, salt and black pepper to taste to the minced chicken.

Peel the potatoes, rinse and dry. Next, rub it on a grater. The choice of grater holes depends on which cutlet texture you like best. If you use the finest grater, the flesh of the cutlets will turn out to be dense, homogeneous, without noticeable traces of potatoes. In the case of a coarse grater, the potato pieces will turn out to be larger and make the cutlets a little looser. The potatoes will be felt when chewed and tasted. Add the prepared grated potatoes to the minced meat and mix everything thoroughly with your hands. The mass turns out to be quite thick, it is convenient to sculpt cutlets from it.

Form cutlets of the desired size with wet hands and roll them in bread crumbs. Grease a baking sheet with a small amount of vegetable oil and put prepared cutlets on it.

Preheat the oven to a temperature of 200 degrees, place the baking sheet with cutlets on the middle level. We bake for about thirty minutes. When the cutlets are golden brown, they can be taken out and served immediately.