Chicken Cutlets with Cucumber Recipe
From the series “Healthy eating”. I often cook chicken cutlets and add zucchini or zucchini pate to minced meat. Today I added a fresh cucumber. Now come the little pickles, so juicy and crispy! Cutlets are baked in the oven on both sides. Delicious, fragrant and juicy cutlets turned out for dinner.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Breast for making minced meat or ready to eat. Onions are very finely chopped in any of the cutlets, I like it so much. I used white onions in my meatballs. It’s not as sharp as a turnip. I put the minced meat in a bowl, added onion, pepper and salt, and broke an egg. Mix everything thoroughly, add 2 tablespoons of semolina. Carefully knead with a silicone spatula and cover with a lid. We send the meat to infuse in the refrigerator for 30 minutes. Then I took out the minced meat, grated a fresh young cucumber on a medium grater.
  2. Grated cucumber is sent to minced meat and thoroughly mixed. I’ll bake them in the oven using a silicone mat. Of course, it is not necessary to lubricate it with oil, but I will lubricate it with olive oil. It is fragrant and will give the cutlets a little more flavor and taste.
  3. The minced meat was not thick. Form the cutlets with wet hands, roll them in semolina and immediately put them on the mat. If there is no mat, you can use a greased baking sheet. If you do without butter at all, then you can put the cutlets on baking paper. From this amount of minced meat, 6 pieces of cutlets of standard size turned out. Preheat the oven to t-180 and put the meatballs in it for 15-20 minutes. After 10 minutes, both cutlets were sent to the oven, I turned them over to the other side. You can’t roll over. Focus on your oven.
  4. The cutlets are ready.
  5. To serve.
  6. Here are meatballs with cucumber in batter.
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