Thanks to the person who invented the oven :) How many delicious and simple dishes you can cook in it without much difficulty! Today is just such a recipe, chicken fillet cutlets in the oven. Such cutlets can be safely considered dietary food, since they are cooked without frying and from the most defatted part of the chicken. And in order for the chicken fillet cutlets in the oven to turn out juicy and tender, I use small culinary tricks, which I will talk about in the course of the recipe.
I can’t keep silent about this fact: out of 600 g of minced meat made from chicken fillet, I got 13 fairly large cutlets. This is enough to feed a large family for dinner, and even twice (if not three times). In my opinion, the recipe for chicken fillet cutlets in the oven is very economical in terms of costs. And chicken fillet is most convenient to use for cooking cutlets. Unlike other parts of chicken, the fillet does not have to fiddle with, separating the meat from the bones. Yes, and you should not compare minced chicken with prefabricated minced chicken, which is sold in the store.
And I also want to say a few words about cooking cutlets in the oven. When we cook cutlets in a pan, we waste time, because we have to keep an eye on the cutlets to avoid burning them. And oil splashes fly in all directions and the cutlets in the end turn out, although insanely tasty, but not at all dietary (an abundance of fat from frying). And with the oven, things are much easier. They stuck cutlets - and into the oven, where they are baked until cooked and get a nice ruddy. And it takes less time to cook dinner, and the energy is saved for more enjoyable activities :)
Cooking time: 60 minutes
The number of servings - 13 pcs.Ingredients:
- 600 g minced chicken fillet
- 1 large onion
- 50 g unsweetened white bread
- 0.5 cup milk
- 3 tbsp sour cream
- 0.5 tbsp salt
- 0.3 tsp ground black pepper
- 0.5 st. breadcrumbs
Chicken fillet cutlets, recipe in the oven
In order for the chicken fillet cutlets in the oven to turn out to be more tender in structure, a little unsweetened bun or loaf soaked in milk should be added to the minced meat. I measured my amount of loaf on a kitchen scale and I got about 50 g. And it took exactly half a glass of milk. Pour the pieces of loaf or rolls with milk and leave for 2-3 minutes. During this time, the loaf will absorb all the milk.
Since my chicken fillet has already been ground into minced meat, I will grind the rest of the ingredients separately. I put a loaf (without squeezing milk) and a peeled onion into a blender bowl and grind. Or you can skip these ingredients through a meat grinder (if you are grinding minced chicken fillet just at that time).
30 seconds of blender operation and a loaf with onions turned into mush.
Combine in a bowl 600 g of minced chicken fillet, gruel from a long loaf and onions, 3 tablespoons of sour cream, salt and pepper. Thanks to the addition of sour cream to the minced meat, the cutlets will turn out to be very juicy and become even more tender.
First, with a spoon, and then with your hand, knead the minced meat for cooking chicken fillet cutlets in the oven. The stuffing should become absolutely homogeneous.
We proceed to the stage of formation of cutlets from chicken fillet. To do this, pour half a glass of breadcrumbs into a deep plate. We collect the same portions of minced meat (this should be done with hands moistened in water) and roll these portions into a ball. Then we roll this meat ball in breadcrumbs and with our hands we give the chicken fillet cutlets a beautiful oblong shape.
Transfer the cutlets to a baking sheet. The last three cutlets did not fit on my small baking sheet, I had to resort to using the lid from the baking dish.
The oven at this point has already warmed up to 200 degrees and is ready to take in a baking sheet with minced chicken cutlets. Bake cutlets for 45 minutes. In principle, the cutlets will be ready much earlier, but they will brown at the finish line for about 45 minutes.
