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Baked Chicken-Potato Cutlets Recipe

I remember when I was a child, my grandmother cooked potato patties. I still love them very much. Today I will cook potato patties and add boiled chicken meat and cheese to them. Cutlets are served with garlic-sour cream sauce with herbs. The cutlets are dietary, I baked them in the oven.

CourseChildren’s Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
CuisineAzerbaijani Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

For cutlets:

3pieces Potatoes
200gram Chickenthe flesh is boiled, unprincipled from which part of the chicken carcass
1piece Onion
2tablespoons Olive oil1 tbsp for onions, 1 tbsp anoint the baking sheet and anoint the top of the cutlets before baking, any oil
1piece Chicken egg
50gram Cheese hard
1tablespoon Semolina
Saltto taste
Black pepperto taste

For the sauce:

100gram Sour cream (20-30%)
3twigs Greensonion, dill and parsley
1clove Garlicto taste
Saltto taste

Instructions

Potatoes are boiled for cutlets to make mashed potatoes. Chop the onion very finely. Boiled chicken meat is separated from the bones (if any), cut into very small pieces or it is easier to use a chopper, as I did. The flesh of the chicken needs to be broken so that fibers remain in it.
Pour oil into a frying pan, heat it up and put the finely chopped onion. Gild it. I don’t fry. You do not need to fry the onion until it darkens.
Potatoes are boiled, it is necessary to completely drain the water and mash it in mashed potatoes.
Add the golden onion to the mashed potatoes. Spread the chicken.
Grate the cheese on a medium grater.
Send the cheese and the broken egg into a saucepan with potatoes and chicken. Pepper as desired and add salt to taste. Smooth the resulting meat to taste. For bundles, I will also add 1 tbsp of semolina. If the puree turns out to be thick, you can not put it. It seemed to me that I had some liquid left. Connect gently and evenly.
I’ll bake the cutlets. My form is non-stick, D-24 cm, but I still lubricate it with oil, quite a bit, so that the cutlets are browned from below. Spread the cutlets with a large tablespoon at a distance of 1 cm from each other.
Out of this amount of minced meat I got 6? o rather large cutlets. So that the meatballs are browned on top, too, beautifully, I gently brush with oil and also quite a bit. Cutlets can be greased with yolk. Put in the oven preheated to t-200c for 20-30 minutes. Focus on your oven. In cutlets, egg, cheese and semolina, they are well grasped and do not fall apart.
While the meatballs are in the oven, prepare the sauce for them. Sour cream is combined with chopped herbs and squeezed garlic. Add salt if desired.
In order for the cutlets to bake beautifully and retain their shape, it took me 25 minutes. Here are such beautiful turned out, very fragrant.
Serve the cutlets with the sauce. I added more fresh tomatoes – just a great combination.

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