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Baked Chicken & Rice Cutlets
- Boneless Chicken - 250 gms
- Raw Rice - 80 gms
- Egg - 1 no.
- Cabbage - 100 gms
- Carrots - 100 gms
- Butter - 20 gms
- Ginger-Garlic Paste - 1 tsp
- Powdered Spices - as per taste
- Salt & Pepper - to taste
Cook the rice and keep aside to cool
Grind and mince the chicken
Mix together chicken mince, cooked rice, ginger-garlic paste, powdered spices, salt and pepper.
Add 1 whole egg. Mix well and shape into cutlets.
In a pan, heat 10 gms of butter and toss around shredded cabbage and carrots till they're slightly soft.
In another pan, heat 10 gms of butter and lightly toast the cutlets for 5 minutes each side.
Lay out the vegetables in a baking tray with the cutlets on top.
Preheat the oven at 180 degrees celsius and bake for 40 minutes.