Chicken fillet cutlets with spinach and oat bran

A very simple recipe for those who want to cook something new from ordinary products - chicken fillet cutlets with spinach and oat bran in a frying pan. The secret ingredients are young spinach and oat bran, with which chicken fillet cutlets are very juicy, tasty and healthy.

For frying, I advise you to use melted goose or chicken fat, but if you do not have this, then ordinary vegetable oil is suitable for frying.

Chicken fillet cutlets with spinach and oat bran

Chicken fat is unfairly pushed aside from cooking, replacing it with ready-made vegetable oils, but, believe me or ask your grandmothers, the food fried in it is tastier, and the smell in the kitchen spreads incredibly delicious.

By the way, I advise those who decide to cook the right food to blanch the spinach and green onions in boiling water for 3-4 minutes, and then follow the recipe recommendations, but do not fry the cutlets, but cook for a couple. It turns out quite dietary dish without excess fat and even without gluten, since oat bran does not contain it.

  • Cooking time: 30 minutes
  • Servings: 2

Ingredients for chicken fillet cutlets with spinach and oat bran:

  • 350 g chicken breast fillet;
  • 70 g fresh spinach;
  • 50 g green onions;
  • egg;
  • 45 g of oat bran;
  • 20 g of melted chicken fat;
  • salt.

A method of cooking chicken fillet patties with spinach and oat bran.

Heat up in a frying pan with a thick bottom half of the norm of fat or oil, chop green onions, add it to the preheated frying pan, fry for 2 minutes.

Chicken fillet cutlets with spinach and oat bran

We cut off the leaves of young spinach from the stems, rinse thoroughly, first in a bowl with water, then under the tap, cut into thin strips, put to the bow, simmer on medium heat for about 4 minutes.

Chicken fillet cutlets with spinach and oat bran

When the spinach becomes soft and bright green, remove it from the heat, spread it on a plate, cool it.

Chicken fillet cutlets with spinach and oat bran

Bone fillets from bones, grind in a meat grinder with a large nozzle. If there is no time and desire to mess with the meat grinder, then we take a sharply honed knife and cut the fillet into 0.5 cm slices on a cutting board.

Chicken fillet cutlets with spinach and oat bran

Mix minced meat and cooled roasted spinach.

Chicken fillet cutlets with spinach and oat bran

Smash a raw egg in a bowl.

Chicken fillet cutlets with spinach and oat bran

Add about 3/4 teaspoons of coarse salt and oat bran, slightly mix the cutlet mass, leave for a few minutes to make the bran swollen.

Chicken fillet cutlets with spinach and oat bran

Spread the contents of the bowl on a chopping board, chop with a knife for about 5 minutes so that all the ingredients are joined and the minced meat cut is uniform. We divide the resulting mass into 4 parts; you can make two very large burgers or a few small meat balls, do as you like.

Chicken fillet cutlets with spinach and oat bran

Again, take the pan, heat, melt the remaining fat. Put the cutlets so that they “do not crowd” and do not press each other, fry for 3-4 minutes on each side until golden. Then reduce the heat to minimum, cover with a lid and simmer another 6-7 minutes.

Chicken fillet cutlets with spinach and oat bran

Eat hot. And since such cutlets with garden greens are usually fried in the summer, we certainly boil the young potatoes for them, sprinkle them with dill and serve with lightly salted cucumbers. Chicken fillet cutlets with spinach and oat bran are ready. Enjoy your meal!

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