Detailed step-by-step recipe with photos: Step 1
-
Prepare the ingredients. The weight of the zucchini is indicated in peeled form. If using frozen chicken, it should be thawed in advance. You can add some thigh fillet to the breast fillet or replace the chicken with turkey. I use mature zucchini, with aromatic, dry pulp. Young zucchini will also work, but they should be minced or grated before mixing with the minced meat and the excess water should be squeezed out.
Tip: instead of zucchini, pumpkin is also great, as long as it is not too sweet.
For cooking chicken cutlets in sauce in the oven, it is better to take cream with a fat content of 20%, it thickens better and there is less risk of it separating. But the choice of tomato sauce should be approached with special attention. I use homemade tomato ketchup with sweet and hot peppers, cloves and garlic. It gives an amazing aroma and spicy taste. If there is no sauce with a similar composition, use neutral, not sour ketchup, and add the garlic separately. Other sauces are also suitable, for example, “Italian” with basil, like Barilla.
Breadcrumbs can be replaced with toasted white bread. Instead of cheddar, use any other hard cheese of your choice.
-
Step 2
Peel the zucchini and remove seeds, cut into large pieces that will fit into the neck of the meat grinder.
-
Step 3
Cut the chicken into pieces, which will then go into a meat grinder.
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 4
Pass the chicken and zucchini through a meat grinder.
-
Step 5
Add breadcrumbs, salt and pepper to taste.
-
Step 6
Mix until combined, and then knead the minced meat, beating it a little to compact it. Place in the refrigerator for 10-15 minutes.
📌 For other CHICKEN FILLET recipes, SEE 👉🏻 HERE
-
Step 7
Cut the cheese into pieces approximately 2 x 2 cm. You can cut it smaller, then you will get more cutlets.
-
Step 8
Turn on the oven at 200-210 degrees. Separate 140-150 g of minced meat, lightly beat it in your hand, flatten it and place a cube of cheese in the center.
Important: if the cubes are smaller, then you can take 100-110 g of minced meat, forming small cutlets.
-
Step 9
Form all the cutlets and immediately place in a baking dish. I got 9 pieces. Place the pan in the oven without covering with foil. Bake for 25-30 minutes at 200-210 degrees.
-
Step 10
While the chicken cutlets are cooking in the oven, make the filling: mix the tomato sauce with cream until smooth.
-
Step 11
After 30 minutes, remove the cutlets. They should have already “set” and become barely golden.
-
Step 12
Pour over the prepared sauce and place in the oven for another 20-25 minutes. The sauce should evaporate a little and thicken.
Tip: if the “tops” of the cutlets begin to brown quickly, cover the dish with a sheet of foil, but not tightly.
-
Step 13
Remove the finished chicken cutlets in sauce from the oven. They were fried and the sauce became a rich pink color.
You might be interested in:
10 chicken and mushroom recipes for a delicious dinner
-
Step 14
Chicken cutlets in the oven in sauce are ready. Serve hot with or without a side dish, complementing the dish with fresh vegetables. Bon appetit!
📌 If you liked this recipe, be sure to check out our selection chicken cutlets with step-by-step photos and videos — find even more delicious ideas for yourself!
