Zucchini and chicken cutlets This is a healthy and lighter version of classic chopped medallions. Thanks to baking in the oven, they are less greasy, and at the same time retain its juiciness and aroma. Zucchini gives them humidity, the cheese pulls great, and corn adds light sweetness. It’s a great idea for a quick and nutritious dinner or a warm snack.
To prepare this recipe, you will need:
- 500 g of chicken breast,
- 250 g of zucchini,
- 80 g of cheese,
- half a can of canned corn,
- 1 egg,
- 20 g of wheat flour,
- a bit of granulated garlic,
- a bit of ground sweet pepper,
- half a bunch of chopped parsley,
- Salt and pepper.
Serve the finished cutlets with potato purée or fries, and salad of Chinese cabbage and carrots.
Cut the chicken breast into very small cubes. Grate the washed zucchini on a thick grater, salt and set aside for 10 minutes. Then squeeze the excess of juice. Grate the cheese on a grater and drain the corn.
Transfer chicken, zucchini, corn, grated cheese, egg, flour, granulated garlic, sweet pepper and parsley into the bowl. Season with salt and pepper. Mix the whole thoroughly so that the ingredients combine well.
On a baking tray lined with baking paper, form small pies with a spoon, flattening them slightly.
Put in the oven preheated to 190 ° C and bake for about 30 minutes until the pies are golden and slightly crunchy from the top.
Sources: Terazpoczy.pl
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