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Chicken cutlets with sour cream

Chicken Patties in Sour Cream

Delicious and easy to make, tender and juicy! Chicken patties baked in sour cream come out wonderfully tasty, with a pleasant creamy finish. They're no trouble to make — an hour at most — and they're right at home on a holiday table too!

Julia M.

Recipe author

Composition / ingredients

Servings:

Ground chicken

500

Onion

Sour cream

150

Carrots

Garlic

Breadcrumbs

Water

Vegetable oil

Paprika

Salt

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 40 % 10 g

Carbohydrates 16 % 4 g

149 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make chicken patties in sour cream? Gather everything you need. You can buy ground chicken or make your own by running chicken fillet through a meat grinder — breast fillet or meat from any part of the bird both work.
Step 2:

Peel the onion, garlic, and carrot and rinse them clean. Finely chop the onion and grate the carrot, then add both to the bowl with the ground chicken. Press the garlic in.
Step 3:

Next, add 100 grams of the sour cream, the breadcrumbs, paprika, and a little salt to the meat. Mix everything together well until smooth.
Step 4:

Heat a skillet until hot and add a little vegetable oil. Shape small patties and fry them on both sides over high heat until lightly browned.
Step 5:

Transfer the browned patties to a baking dish and brush them with the remaining sour cream. Pour a little water into the dish. Bake in an oven preheated to 400°F (200°C) for 20–25 minutes, going by your own oven.
Step 6:

The finished patties will soak up the sour cream and turn an appetizing golden color. Transfer them to a plate and serve. Mashed potatoes make a perfect side. Enjoy!

The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth knowing each oil's smoke point so you can pick the best one for frying.
To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water. And rub the cutting board with a piece of lemon before slicing so it won't hold the oniony smell.