International kitchen

Chicken cutlets with Beijing cabbage

Name: Chicken cutlets with Beijing cabbage
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: International
Ingredients: 600-700 grams of Beijing cabbage; 1kg Farsh chicken; 1 pc Egg; 1 onion; parsley; salt to taste, pepper to taste

How to prepare "Chicken patties with Beijing cabbage": Peking sprouts, chicken garlic, egg and onion. Step-by-step recipe with a photo, 13 stages, total time - 1 hour.

Chicken cutlets with Beijing cabbage recipe

PrepNot statedCook60 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 7 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
I love to experiment with meatballs, often adding different vegetables to the minced meat. Today I want to offer chicken patties with Beijing cabbage. Cutlets are very tender, juicy, airy.
02
Everything we need for Peking kale chicken patties.
03
The onions were peeled, finely chopped and roasted in vegetable oil to a ruddy color.
04
She washed the Peking cabbage, she did it.
05
Slapped cabbage, sent to the onion and extinguished-fried to a golden color, about 15 minutes.
06
Roasted vegetables sent to the mince, there is also a raw egg, finely chopped parsley greens, salted, peppered.
07
She made minced meatballs, put them in a fireproof dish, covered them with foil, put them in the oven for 40-50 minutes at 180-200 grams.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Галюша; view original image record .