
Jaideep Bhide
| 1 minute to read
Baked Chicken & Rice Cutlets
Protein
74gmFat
30gmCarbs
23gmIngredients
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
Direction
Step-1
Cook the rice and keep aside to cool
Step-2
Grind and mince the chicken
Step-3
Mix together chicken mince, cooked rice, ginger-garlic paste, powdered spices, salt and pepper.
Step-4
Add 1 whole egg. Mix well and shape into cutlets.
Step-5
In a pan, heat 10 gms of butter and toss around shredded cabbage and carrots till they're slightly soft.
Step-6
In another pan, heat 10 gms of butter and lightly toast the cutlets for 5 minutes each side.
Step-7
Lay out the vegetables in a baking tray with the cutlets on top.
Step-8
Preheat the oven at 180 degrees celsius and bake for 40 minutes.
Step-9
Serve hot!
Sreeparna Mukherjee
Nice recipe!!! Will try this tomorrow. Going to add little cheese while baking