Chicken meat cutlets are considered the most useful among other meat cutlets. The fact is that chicken meat is hypoallergenic, it contains a lot of protein. Also in chicken there are vitamins B, A and E. Chicken cutlets perfectly satiate, remove the feeling of hunger for a long time.
However, there are people who do not cook chicken cutlets. They justify this by the fact that chicken meat cutlets turn out bland and very dry. To make a dish of chicken more juicy and unusual help sauces. They soak the fibers of chicken meat, impregnating the cutlets with their aroma and taste.
If you want to make the cutlets more tender, then as a sauce is suitable béchamel
.
It is prepared from a minimum of products, while giving special flavor notes to cutlets.
An important component of the sauce is nutmeg. It should definitely be included in the recipe of the dish.
Let’s tell you how to cook chicken cutlets with béchamel sauce and cheese
Ingredients:
- chicken fillet / thighs – 800 g;
- potatoes – 800 g;
- sour cream – 3 tbsp;
- salt;
- dried garlic;
- oregano;
- semolina – 2 tbsp;
- onion – 2 pcs;
- butter – 40 g;
- flour – 2 tbsp;
- milk – 500 ml;
- nutmeg – pinch;
- cheese – 80 g.
Preparation of cutlets:
Chop the chicken fillet to the state of minced meat, Grate the peeled potatoes finely, mix with minced meat, salt, sprinkle with dried garlic and oregano.
Pour semolina into the mixture, stir the homogeneous mass. Grease a baking tray with butter, put the cutlets on it.
Bake the cutlets at 180 degrees Celsius for 25 minutes.
Cut onions into quarter rings and fry in a frying pan in butter until golden. Pour flour to the onions, pour in milk, add nutmeg, bring the sauce to thickening. Pour
the sauce over the cutlets, sprinkle the top with cheese.
Bake chicken cutlets for another 10 minutes.
Tender, flavorful chicken cutlets are obtained.
Due to the sauce cutlets turn out unusual, with a creamy flavor.
