Chicken cutlets with oatmeal in the oven
0
1730
Kitchen
Eastern European
Calorie content
135.9 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
9.9 gr.
Fats *
10 gr.
Carbohydrates*
12.5 g
As you know, fried food is not recommended to be consumed frequently. Including your favorite cutlets. Unfortunately, carcinogens are formed in an appetizing golden brown crust, and, in general, dishes cooked in a pan with an abundance of oil are difficult for digestion. In this case, there is a great alternative - baking in the oven. In this case, oil can not be used at all, and a fried harmful crust will not work. It is important not to overdry the products: as soon as the pulp is baked and the surface is slightly browned, it is time to take the cutlets out of the oven.
Ingredients
Cooking process
For the preparation of cutlets, oatmeal is better to use those that are quick cooking. They are thinner and more tender, they do not need much time to be fully cooked, and ten to fifteen minutes are enough for them to soak. If, nevertheless, dense flakes of long-term cooking are used, then they must be soaked in milk two to three hours before cooking the cutlets. In this case, they will have time to soften enough and absorb a lot of liquid, and the finished cutlets will not turn out dry.
Place the minced chicken in a bowl, add the prepared oatmeal and the egg to it. Peel the onions and chives, rinse and dry. Cut the onion into small cubes and add them to the minced meat. Pass the garlic through a press and also put in a bowl to the bulk. Next, add hard cheese, previously grated on a fine grater. Season the minced meat with salt and black pepper to taste. Do not forget that the added hard cheese also contains salt. Knead the cutlet mass thoroughly with your hands or with a spoon. Minced meat turns out to be thick, keeps its shape well when sculpting.
We moisten our hands with cold water to avoid sticking the minced meat. We form small cutlets by rolling them in the palms to obtain a smooth surface. Cover the baking sheet with oiled parchment. We place prepared raw cutlets on it. Preheat the oven to a temperature of 200 degrees and set the baking sheet to the middle level of an already hot oven. We bake the cutlets for fifteen minutes. Then add some hot water to the baking sheet. The amount of liquid should be enough to cover the bottom with a layer of one centimeter. Reduce the oven temperature to 170 degrees and continue to cook the cutlets for another fifteen minutes: some of the water must be absorbed and evaporated. We take the finished cutlets out of the oven, transfer them to a dish and immediately serve them to the table while they are hot.In addition to these cutlets, you can serve tomato sauce and fresh vegetable salad.
Bon Appetit!