Chicken cutlets with cabbage in the oven
0
1050
Kitchen
Eastern European
Calorie content
99.2 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
6 gr.
Fats *
5.6 g
Carbohydrates*
14.7 g
Those who like to eat deliciously, but do not want to fiddle around at the stove for a long time, should like this recipe. In addition, such cutlets will appeal to those who follow the principles of proper nutrition. Thanks to the cabbage added to the minced meat, the cutlets become less fatty, contain more fiber, which has a positive effect on digestion. This dish can also be included in the children's menu, because it is a product prepared in a gentle way from lean meat and vegetables. Children will love such "koloboks", while mothers only need to cook minced meat for them. The oven will do the rest.
Ingredients
Cooking process
Remove the top contaminated leaves from the cabbage. Shred the head of cabbage into thin strips. Additionally, after shredding, we rub the cabbage with our hands in order to soften the fibers well and reduce the volume - this will make it easier to stew it later. Peel the carrots, wash them, dry them and rub them on a coarse grater. Peel the onions, wash, dry and cut into small cubes.
Heat a small amount of vegetable oil in a large frying pan. Pour chopped onions into it and fry with constant stirring until translucent. Then add grated carrots and chopped cabbage to the pan. Mix everything together and simmer with the lid closed until the cabbage is fully cooked. It will take approximately twenty minutes. When the cabbage is soft, remove the pan from the stove and let the vegetable mass cool to room temperature.
Minced chicken, of course, is best done by hand. This way you can control the quality and composition of the product. It is better to choose a shallow grill for a meat grinder so that the minced meat has an appropriate structure. Place the minced meat in a bowl, add the egg, cooled cabbage mass, milk, salt and black pepper to taste to it. Pour the semolina on top and mix everything together so that the components are evenly distributed throughout the mass. Let the finished minced meat stand for ten minutes at room temperature, so that the cereal softens a little.
Cover the baking sheet with oiled parchment or foil. If the latter is used, lightly grease it with vegetable oil. We spread the prepared cutlets on a baking sheet. Preheat the oven to a temperature of 190 degrees and set the baking sheet to a medium level. Bake for thirty-five to forty minutes, until a light crust appears on the surface.
Bon Appetit!