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Chicken cutlets with cabbage

Chicken and Cabbage Cutlets

Tasty, juicy, tender chicken-and-cabbage cutlets! Cutlets made from ground chicken alone tend to come out dry, dense, and tough. Working a little chopped cabbage into the mix gives you cutlets that are wonderfully tasty, tender, and juicy — and you won't taste the cabbage at all. Serve them for lunch or dinner for the whole family, with or without a side.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

Green cabbage

200

Onion

Egg

Salt

0.5

Ground black pepper

Vegetable oil

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 11 g

Fats 24 % 6 g

Carbohydrates 32 % 8 g

123 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients from the list. Adjust the ratio to taste — use equal amounts of cabbage and chicken, or more of one and less of the other.
Step 2:

Young, juicy cabbage works best. Peel off the dirty outer leaves and finely chop the cabbage in a food processor, blender, or with a knife. Cut out the core, which can turn the mixture bitter. Put the chopped cabbage in a bowl, add a pinch of salt, and knead it well with your hands so it releases its juices. Don't squeeze the juice out — the ground chicken is dry and needs the moisture.
Step 3:

Rinse the chicken well and grind it in a meat grinder or blender. Peel the onion and chop it finely with a knife.
Step 4:

Add the chopped cabbage to the bowl with the ground chicken, along with the onion. Season with salt and ground black pepper, then crack in the egg.
Step 5:

Mix everything thoroughly so the ingredients come together and the seasoning is evenly distributed.
Step 6:

Pour the wheat flour onto a plate. With wet hands, shape the mixture into small cutlets and dredge them in the flour. Pour vegetable oil into a skillet and set it over the heat.
Step 7:

Once the oil is hot, add the cutlets. Fry them over medium heat until browned on the first side.
Step 8:

Flip the cutlets and brown the other side — about 5 minutes per side. Then pour a little water into the pan, cover it, and cook the cutlets for about 25 minutes. Remove the lid; if any liquid remains in the bottom, let it cook off, holding the cutlets on one side and then the other so the crust dries out on both.
Step 9:

Take the cutlets out of the pan and serve, with sour cream or another sauce. Enjoy!