Chicken cutlets in tomato sauce
Origin of the recipe
Cutlets in tomato sauce are an adaptation of European meatballs, popular in post-Soviet cuisine. Thanks to tomato paste and ground chicken, the dish is light yet rich. These chicken cutlets are a classic in home cooking.
What do you need for cooking?
Ingredients
For the minced meat:
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Chicken fillet
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Onions
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Salt
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Black pepper
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White bread
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Milk
For the sauce:
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Tomato paste
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Water
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Salt
For the salad (optional):
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Tomatoes
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Fresh cucumbers
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Greens (parsley/cilantro)
Kitchen utensils
- Bowl
- Spoon
- deep bowl
- Meat grinder
- Frying pan with non-stick coating
- Frying pan lid
Step-by-step recipe
Step 1:
Prepare the ground meat. Grind the chicken fillet and onion through a meat grinder. This is the basis for juicy chicken cutlets.
Step 2:
Season the minced meat. Add salt and black pepper. Knead well with your hands until smooth – this will help the patties hold their shape.
Step 3:
Add the bread base. Soak pieces of white bread in milk or water, squeeze them out, and mix them into the minced meat. This will make the patties especially juicy.
Step 4:
Form the patties. Roll the minced meat into small balls and flatten them slightly. Place them on a tray.
Step 5:
Heat a frying pan with oil and fry the patties on both sides until golden brown. Don't turn them too often—this is important to maintain their shape.
Step 6:
Prepare the sauce. In a separate bowl, mix the tomato paste with water. Add a pinch of salt. This will form the base of the tomato sauce.
Step 7:
Pour the sauce into the pan with the cutlets, cover, and simmer for 10–12 minutes over medium heat. Cook until fully cooked—the cutlets in the tomato sauce should be soft and flavorful.
Step 8:
Prepare the salad. Chop the tomatoes, cucumbers, and herbs, and season lightly with salt. This is a fresh addition to the main dish.
Step 9:
Place the chicken cutlets in tomato sauce on a plate with a salad or side dish. Serve hot.
Cooking tips:
For maximum juiciness, add a little milk to the minced meat - this is a tried and true technique.
Don't make the cutlets too big - they need to be fried evenly.
Use white bread without crusts - it absorbs moisture better and makes the minced meat more tender.
To prevent the cutlets in tomato sauce from falling apart, do not stir them in the pan with a spatula; it is better to gently shake the pan.
