Description
A simple everyday dish, but no less delicious. Juicy chicken cutlet, baked with cheese and cabbage, blend very well with mashed potatoes and fresh vegetables.
Ingredients
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800 g
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150 g
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2 piece
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4 Tbsp
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2 piece
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-
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500 g
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4 Tbsp
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2 Tbsp
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5 tooth
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1 piece
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400 ml
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300 g
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Cooking
1 onion finely crumble.
Chopped onion fry in vegetable oil.
Fat grind in a blender until creamy, or skip twice through a meat grinder.
In minced chicken add: bacon, sauteed onions, eggs, semolina and seasoning (if the seasoning has no salt then salt to taste). Mix well, cover the meat with a lid and put into the refrigerator for 30-40min.
With hands moistened in water, to form patties and roll in breadcrumbs. The meat will be watery, but making it thicker using flour is not necessary, otherwise the burgers will turn out dry.
Fry patties in vegetable oil over medium heat until Golden brown.
Onion cut into half rings
Shred cabbage into strips.
Sauté cabbage with onions until tender.
Sauce: 300 ml of water to dissolve the tomato paste and pour it into the pan to warm, then dissolve in 100 ml of water flour and pour it in a thin stream in the tomato paste, stirring constantly, add the squeezed garlic and Bay leaf. To do everything on a slow fire.
Assemble the dish: in a pan place the cabbage on top of chops and pour all the sauce.
Sprinkle with all the dill and cheese. Send a baking sheet in the preheated oven for 10 minutes so cheese is melted and dish is warmed.
I served the cutlets with mashed potatoes, garnishing the dish with cucumbers and dill.
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