Description
Chicken cutlets with pumpkin baked in the oven. Juicy, soft, delicious, beautiful Sunny colors. Velvety, delicate pumpkin sauce is the perfect complement to these burgers. Help yourself!
Ingredients
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Minced chicken
500 g
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Pumpkin
250 g
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Onion
2 piece
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Garlic
2 tooth
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Sour cream
2 Tbsp
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Mustard
1 tsp
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Oil pumpkin
2 Tbsp
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Bread crumbs
-
Salt
-
Black pepper
-
Butter
50 g
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Pumpkin
150 g
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Sour cream
5 Tbsp
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Oil pumpkin
2 Tbsp
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Mustard
1 tsp
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Tabasco
0.5 tsp
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Salt
-
Black pepper
-
Dill
0.5 coup
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Vegetable oil
Cooking
Onions finely chop and fry the pumpkin in butter until transparent. (3-4 minutes)
Pumpkin RUB on a small grater.
In minced chicken add the pumpkin, fried onions, mustard, sour cream, chopped garlic. Season with salt and pepper to taste. Thoroughly mix the stuffing.
The breadcrumbs I always sift through a strainer that large pieces don't hit the breadcrumbs. (this step is optional)
From stuffing to form patties and roll them in breadcrumbs.
Put patties on a baking sheet, covered with baking paper. Paper is necessary to grease with vegetable oil. Bake in preheated to 200* oven for 15 minutes.
Then on each cutlet put a slice of butter and cook for another 15 minutes.
Meanwhile to make the sauce. Pumpkin grate on a coarse grater and put the pumpkin in the oil for 5 minutes. (if the pumpkin is not very juicy, add a couple tablespoons of water)
Grind the pumpkin in a blender.
Add sour cream, salt, pepper, hot sauce, mustard and whipping.
Dill finely chop and mix with the sauce.
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