Pakistani
Baked oats chicken cutlets
Cutlets with oats instead of breadcrumbs, baked not fried.
- 42minutes
- 4servings
- 320kcal each
- 27gprotein
Ingredients
The amounts here and inside every step follow this number.
- 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
From the cupboard
- Salt, about 1 teaspoon
- Chill the shaped cutlets 15 minutes so they keep their shape
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.
In this step
- Oats80 g
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.
In this step
- Chicken mince500 g
- Eggs1
- Onions1
- Green chilies2
- Fresh coriander¼ bunch
- Garam masala1 tsp
- Olive oil1 tbsp
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.
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