Minced meat cutlets in the oven are a frequent and popular treat in my kitchen. There are a great many recipes for cutlets: with various fillings, from various types of minced meat, with the addition of little tricks, etc.
Many housewives like to fry cutlets, but I adhere to a slightly different cooking technology - namely, I cook chicken cutlets in the oven. This of course makes them less fatty, and as a result, more beneficial for your health. I’ll explain why: the fact is that dishes cooked in the oven contain an order of magnitude fewer calories than when fried, for example. Also, such dishes retain more beneficial properties during heat treatment.
Chicken cutlets in the oven
Cutlets in the oven, the recipe for which I want to offer today is one of the easiest recipes. Of course, different types of meat are suitable for minced meat. Of course, it is better to make any minced meat at home with your own hands, this way you will know exactly what you are putting in the dish, and this will give you some guarantee of quality, as a result, in the prepared final result. You can make these cutlets with mixed minced meat, using pork, beef and chicken breast. On our website there is a recipe for preparing various types of cutlets, for example, fried minced pork cutlets. If you decide to make minced meat purely from chicken, it is better to remove the skin from the meat and not add it to the minced meat. There is an opinion that the addition of this skin to the minced meat gives the chicken cutlets the necessary juiciness, because the minced meat is still prepared from the lean part of the chicken - the breast. But, nevertheless, it is the skin of the chicken that contains harmful substances and excess fats, which automatically make them completely the opposite from a dietary dish. And the problem of juiciness of chicken cutlets can be solved by adding finely chopped onions or minced onions, you can also add a small piece of butter to the cutlet. But this is not applicable in this recipe. Here the juiciness of the cutlets will be given by the sour cream and garlic sauce, which we will use on top of the cutlets. Thanks to the sauce of sour cream, garlic and herbs, they turn out so fragrant that it is impossible to resist. But if you don’t cover the cutlets with this sauce (more precisely, don’t add garlic to it), then baked chicken cutlets can be given to children. I hope you will like the recipe for chicken cutlets in the oven. So, let's find out how to cook cutlets in the oven.
Step-by-step instructions for the dish “Chicken cutlets in the oven”:
Prepare minced chicken fillet in a meat grinder; you can also skip onions and carrots with it. If the minced meat is store-bought, then cut the onion into small cubes. Wash the carrots, peel and grate on a medium grater.
Mix meat and prepared vegetables. Add semolina, salt, pepper, and favorite spices to the minced meat. Leave in the bowl and let stand for 20 minutes.
Wet your hands in water and form into patties. Place in a heat-resistant form. Pour some purified water into the bottom of the mold.
To prepare the sauce, we need sour cream (you can replace it with mayonnaise), garlic (pass through a press), dill (finely chopped). Mix all ingredients. Top each cutlet with sour cream and garlic sauce.
Bake in an oven preheated to 180 degrees for half an hour.
Serve ready-made chicken cutlets with sour cream and garlic sauce with a side dish of vegetables or your favorite cereals.
The cutlets baked in the oven are ready.
Bon appetit!
Recipe for chicken-beef cutlets in the oven. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “chicken-beef cutlets in the oven.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 138.8 kcal | 1684 kcal | 8.2% | 5.9% | 1213 g |
| Squirrels | 21.6 g | 76 g | 28.4% | 20.5% | 352 g |
| Fats | 3.6 g | 56 g | 6.4% | 4.6% | 1556 g |
| Carbohydrates | 5.1 g | 219 g | 2.3% | 1.7% | 4294 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 2.5% | 2857 g |
| Water | 65.6 g | 2273 g | 2.9% | 2.1% | 3465 g |
| Ash | 2.3632 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 48.1 mcg | 900 mcg | 5.3% | 3.8% | 1871 |
| beta carotene | 0.005 mg | 5 mg | 0.1% | 0.1% | 100000 g |
| beta Cryptoxanthin | 0.155 mcg | ~ | |||
| Lycopene | 0.0194 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.662 mcg | ~ | |||
| Vitamin B1, thiamine | 0.092 mg | 1.5 mg | 6.1% | 4.4% | 1630 g |
| Vitamin B2, riboflavin | 0.125 mg | 1.8 mg | 6.9% | 5% | 1440 g |
| Vitamin B4, choline | 21.71 mg | 500 mg | 4.3% | 3.1% | 2303 g |
| Vitamin B5, pantothenic | 0.221 mg | 5 mg | 4.4% | 3.2% | 2262 g |
| Vitamin B6, pyridoxine | 0.189 mg | 2 mg | 9.5% | 6.8% | 1058 g |
| Vitamin B9, folates | 7.475 mcg | 400 mcg | 1.9% | 1.4% | 5351 g |
| Vitamin B12, cobalamin | 0.8 mcg | 3 mcg | 26.7% | 19.2% | 375 g |
| Vitamin C, ascorbic acid | 2.29 mg | 90 mg | 2.5% | 1.8% | 3930 g |
| Vitamin E, alpha tocopherol, TE | 0.571 mg | 15 mg | 3.8% | 2.7% | 2627 g |
| beta tocopherol | 0.0007 mg | ~ | |||
| gamma tocopherol | 0.0262 mg | ~ | |||
| delta tocopherol | 0.0037 mg | ~ | |||
| Vitamin H, biotin | 1.03 mcg | 50 mcg | 2.1% | 1.5% | 4854 g |
| Vitamin K, phylloquinone | 1.2 mcg | 120 mcg | 1% | 0.7% | 10000 g |
| Vitamin RR, NE | 10.1391 mg | 20 mg | 50.7% | 36.5% | 197 g |
| Niacin | 8.474 mg | ~ | |||
| Betaine | 0.0287 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 363.3 mg | 2500 mg | 14.5% | 10.4% | 688 g |
| Calcium, Ca | 23.32 mg | 1000 mg | 2.3% | 1.7% | 4288 g |
| Silicon, Si | 0.048 mg | 30 mg | 0.2% | 0.1% | 62500 g |
| Magnesium, Mg | 66.66 mg | 400 mg | 16.7% | 12% | 600 g |
| Sodium, Na | 490.16 mg | 1300 mg | 37.7% | 27.2% | 265 g |
| Sera, S | 84.85 mg | 1000 mg | 8.5% | 6.1% | 1179 g |
| Phosphorus, P | 141.3 mg | 800 mg | 17.7% | 12.8% | 566 g |
| Chlorine, Cl | 672.57 mg | 2300 mg | 29.2% | 21% | 342 g |
| Microelements | |||||
| Aluminium, Al | 181.9 mcg | ~ | |||
| Bor, B | 40 mcg | ~ | |||
| Vanadium, V | 24.09 mcg | ~ | |||
| Iron, Fe | 2.06 mg | 18 mg | 11.4% | 8.2% | 874 g |
| Yod, I | 3.33 mcg | 150 mcg | 2.2% | 1.6% | 4505 g |
| Cobalt, Co | 9.916 mcg | 10 mcg | 99.2% | 71.5% | 101 g |
| Lithium, Li | 12.018 mcg | ~ | |||
| Manganese, Mn | 0.1157 mg | 2 mg | 5.8% | 4.2% | 1729 g |
| Copper, Cu | 151.91 mcg | 1000 mcg | 15.2% | 11% | 658 g |
| Molybdenum, Mo | 13.482 mcg | 70 mcg | 19.3% | 13.9% | 519 g |
| Nickel, Ni | 3.825 mcg | ~ | |||
| Tin, Sn | 23.17 mcg | ~ | |||
| Rubidium, Rb | 129.3 mcg | ~ | |||
| Selenium, Se | 0.435 mcg | 55 mcg | 0.8% | 0.6% | 12644 g |
| Titanium, Ti | 0.07 mcg | ~ | |||
| Fluorine, F | 27.55 mcg | 4000 mcg | 0.7% | 0.5% | 14519 g |
| Chromium, Cr | 21.14 mcg | 50 mcg | 42.3% | 30.5% | 237 g |
| Zinc, Zn | 2.0525 mg | 12 mg | 17.1% | 12.3% | 585 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.578 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 g | |||
| Glucose (dextrose) | 0.2571 g | ~ | |||
| Maltose | 0.028 g | ~ | |||
| Sucrose | 0.7933 g | ~ | |||
| Fructose | 0.172 g | ~ | |||
| Essential amino acids | 0.1432 g | ~ | |||
| Arginine* | 1.2711 g | ~ | |||
| Valin | 0.9114 g | ~ | |||
| Histidine* | 0.9016 g | ~ | |||
| Isoleucine | 0.7907 g | ~ | |||
| Leucine | 1.3797 g | ~ | |||
| Lysine | 1.8146 g | ~ | |||
| Methionine | 0.3128 g | ~ | |||
| Methionine + Cysteine | 0.5993 g | ~ | |||
| Threonine | 0.7757 g | ~ | |||
| Tryptophan | 0.2658 g | ~ | |||
| Phenylalanine | 0.7478 g | ~ | |||
| Phenylalanine+Tyrosine | 1.3645 g | ~ | |||
| Nonessential amino acids | 0.2543 g | ~ | |||
| Alanin | 0.9068 g | ~ | |||
| Aspartic acid | 1.3672 g | ~ | |||
| Hydroxyproline | 0.1415 g | ~ | |||
| Glycine | 0.6502 g | ~ | |||
| Glutamic acid | 2.0551 g | ~ | |||
| Proline | 0.7267 g | ~ | |||
| Serin | 0.7174 g | ~ | |||
| Tyrosine | 0.6308 g | ~ | |||
| Cysteine | 0.2997 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 6.91 mg | max 300 mg | |||
| Phytosterols | 0.2971 mg | ~ | |||
| beta sitosterol | 1.507 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.5 g | max 18.7 g | |||
| 12:0 Lauric | 0.0001 g | ~ | |||
| 14:0 Miristinovaya | 0.0072 g | ~ | |||
| 16:0 Palmitinaya | 0.3408 g | ~ | |||
| 18:0 Stearic | 0.1021 g | ~ | |||
| 20:0 Arakhinovaya | 0.009 g | ~ | |||
| 22:0 Begenovaya | 0.0053 g | ~ | |||
| Monounsaturated fatty acids | 0.7026 g | min 16.8 g | 4.2% | 3% | |
| 16:1 Palmitoleic | 0.0816 g | ~ | |||
| 17:1 Heptadecene | 0.0067 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.6134 g | ~ | |||
| Polyunsaturated fatty acids | 0.6462 g | from 11.2 to 20.6 g | 5.8% | 4.2% | |
| 18:2 Linolevaya | 0.6223 g | ~ | |||
| 18:3 Linolenic | 0.023 g | ~ | |||
| 20:4 Arachidonic | 0.0135 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 3.1% |
The energy value of a chicken-beef cutlet in the oven is 138.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Oven cutlets made from minced beef
Minced meat dishes are very easy to prepare. I put the minced meat in the freezer and there is always a new dish on your table. Today we have a very tasty recipe for cutlets in the oven made from ground beef, namely beef cutlets. Ground beef patties can be fried in a frying pan, but for those who don't want to stand at the stove flipping patties, there is a great option. We will cook the cutlets in the oven. This way the dish will be healthier and not so troublesome. The beef cutlets recipe we offer is sure to please you. From this quantity of products I got 21 cutlets.
From ground beef
Cutlets with gravy, just like in kindergarten, can be prepared according to this recipe:
- minced beef – six hundred grams;
- two slices of bread;
- 120 ml milk;
- one onion;
- one egg;
- 60 grams of breadcrumbs;
- salt.
The ingredients for the gravy are presented separately:
- onion - one;
- carrots - two pieces;
- liter of boiling water or meat broth;
- if desired, spices, namely bay leaf, black pepper, salt.
- First of all, soak the bread in the specified volume of milk.
- Pour the minced meat into a separate container and break the egg into it.
- Take an onion, peel it, and chop it finely.
- Add chopped onion to the minced meat.
- Squeeze the bread from the milk. Add it to the container with the meat, add salt, and mix everything well.
- Take a baking dish, grease the bottom with oil, lay out chopped onions and carrots, grated on a coarse grater.
- With wet hands, form the cutlets, giving them an oblong shape. After this, coat it in breadcrumbs.
- Place the formed cutlets on a baking sheet with vegetables. The oven is heated to 180 degrees. Place a baking sheet into it. Bake the cutlets for at least 10 minutes.
- After this time, remove the baking sheet, add bay leaf, and fill with broth or hot water. Place the pan back in the oven, where the cutlets are baked until done. This may take 30 to 45 minutes.
Step-by-step instructions for the dish “Beef cutlets in the oven”:
If your minced meat is frozen, defrost it first. For this recipe I used pure ground beef. You can also mix several types of minced meat in different versions.
Peel the potatoes. Grate on a fine grater and add to the bowl with minced meat. Finely chop the onion. If you cut it larger, the cutlets will be more juicy. Add to the minced meat.
Pass the garlic through a press and into the minced meat. Soak two pieces of bread in water or milk, squeeze and into mince.
Next, add sour cream or (if you want fattier cutlets) mayonnaise. Pepper, salt, add curry. Mix everything thoroughly.
Wet your hands with water and form small cutlets, roll them on both sides in breadcrumbs and place in a baking dish.
I have a glass form. Lubricate it with sunflower oil. Preheat the oven to 200 degrees. Place the pan there and let it bake for 15 minutes. Take out a mold or baking sheet and place a thin piece of butter on each cutlet. Thanks to the oil, they will become more juicy.
Next we put the cutlets in the oven. Bake for 15 minutes.
Ready cutlets in the oven according to the recipe with the photo can be served with any porridge, potatoes, vegetables or as an independent dish.
The cutlets in the oven, the recipe for which we told you, are ready. Bon appetit!
The dish “Beef cutlets in the oven” was prepared by Nadezhda.
