Pakistani
Baked oats chicken cutlets
Cutlets with oats instead of breadcrumbs, baked not fried.
- 42minutes
- 4servings
- 320kcal each
- 27gprotein
Ingredients
For 4 servings.
- Chicken mince 500 g
- Oats 80 g
- Eggs 1
- Onions 1
- Green chilies 2
- Fresh coriander ¼ bunch
- Garam masala 1 tsp
- Olive oil 1 tbsp
What you will need
Blender or rolling pin, Large bowl, Baking tray with baking paper, Pastry brush
Method
-
1
Grind the oats 4 min
Blitz the oats to a coarse powder, or crush them with a rolling pin in a bag.
Ready when: Coarse, breadcrumb-like texture.
-
2
Mix everything 8 min
Mix the mince, oats, egg, finely chopped onion, chilli, coriander, garam masala and salt.
Ready when: A mixture that holds its shape when squeezed.
-
3
Shape and chill 15 min
Shape into flat cutlets with wet hands and rest them in the fridge.
Ready when: Firm cutlets that do not sag.
-
4
Bake 22 min
Heat the oven to 200°C, brush the cutlets with oil and bake, turning once halfway.
Ready when: Golden and firm; no pink inside when broken.
-
5
Serve or store 5 min
Serve hot with chutney, or cool fully and keep for three days in the fridge.
Ready when: Crisp outside, moist inside.
Cook Baked oats chicken cutlets from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
