Chicken Cutlets with Corn and Pea Puree Recipe
Tender instant cutlets will appeal to both adults and children. They are good on their own with any side dish, but if you like peas, then a gentle puree in a duet with cutlets will not leave you indifferent.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Chicken meat is passed through a meat grinder with garlic, add corn without liquid, eggs, 2 types of cheese. The hard one can be grated on a fine grater or cut into cubes. Stir, add freshly ground pepper and knead the minced meat again until smooth. Salt was not specified in the recipe, but I added a little.
  2. From the resulting mass, form small cutlets (large ones fall apart) and fry in a frying pan until ready on both sides.
  3. If you don’t want to use extra fat, they can be baked in the oven. Cover the baking sheet with baking paper and lay out small cutlets.
  4. Bake in a preheated oven for 20-25 minutes at 180 °C, and then brown for 10 minutes at 200 ° C. Focus on your oven.
  5. Now let’s make mashed potatoes. Defrost (if necessary) the peas, peel the onion and garlic. I took more garlic because the cloves are very small.
  6. Chop the onion and garlic, fry in a small amount of olive oil, add the peas and fry them very minimally so as not to lose their bright color. Pour over the lemon juice and remove the pan from the stove. Pepper and add fresh mint. Unfortunately, I wasn’t there. I didn’t season it, so I added dried.
  7. As a green, I added a little parsley. Chop the peas in a blender or mash them in a mortar.
  8. Don’t forget to add the remaining olive oil. Our mashed potatoes are ready.
  9. When serving, add the greens and tomatoes. These are baked cutlets with pea puree and tomatoes.
  10. And you can add another side dish for a change. Fried cutlets, and on the second side dish – mashed potatoes.
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