Kotlety, or savory meat patties, are a beloved comfort food in many Eastern European homes, traditionally pan-fried to golden perfection. But what if you could get that same juicy, flavorful result in a fraction of the time and with less oil? This recipe introduces a modern, healthy twist on the classic, using the microwave to steam the chicken cutlets. It's a game-changer for busy weeknights! The clever use of leek leaves as a wrap not only adds a subtle, delicious flavor but also keeps the patties incredibly moist. Get ready to be amazed by this simple, quick, and surprisingly delicious cooking method!
Chicken cutlets in the microwave
Ingredients for Chicken Cutlets
- 300 g ground chicken
- 110 g onion
- 30 g leek
- 3 g ground red pepper
- 1/3 nutmeg
- 3 g sea salt
- 1 chili pepper
- vegetable oil for frying, butter
How to Cook Chicken Cutlets in the Microwave
Of course, the easiest way is to use store-bought ground chicken for the cutlets. However, keep in mind that on an industrial scale, it often includes things that home cooks usually discard—chicken skin, fat, and tendons.
You can grind chicken meat in a meat grinder or food processor in just a couple of minutes, and chicken fillet can simply be chopped with a sharp knife on a cutting board.
In any case, measure out the required amount of ground meat and place it in a bowl.
Grinding chicken meat for the mince
Finely chop a large onion. In a non-stick skillet, heat refined vegetable oil and add a piece of butter. Add the chopped onion to the melted butter, sprinkle with a pinch of salt, and sauté for 5 minutes until translucent.
Once the onion has cooled slightly, add it to the bowl.
Adding sautéed onion to the meat
Remove two wide green leaves from the leek stalk. Slice the light green part of the leek into thin rings and add them to the ground meat and sautéed onion.
Slicing the leek
Cut a small red chili pepper in half, and remove the seeds and membranes. Finely chop half of the chili.
Grate 1/3 of a nutmeg on a fine grater. Season the ground meat with ground red pepper, chopped chili, nutmeg, and sea salt.
Slicing hot chili pepper, adding spices, nutmeg, and salt
Thoroughly mix the ingredients. You can also place them on a cutting board and chop them together with a knife.
Then, form two large oblong kotlety (minced meat patties) and place them in the refrigerator for a few minutes.
Mixing the ground chicken and forming the cutlets
Dip the green leek leaves into boiling water for half a minute. As soon as they become soft and pliable, transfer them to a bowl of cold water.
Take the kotlety out of the refrigerator and wrap them in the leek leaves.
You can then use a special microwave steaming rack or simply pour a little water into a microwave-safe dish and cover it with a microwave-safe lid.
Place the dish in the microwave, set the power to 750-800 W, and cook for 11 minutes.
Wrapping the cutlets in softened leek leaves and placing them in the microwave to cook
Sprinkle the finished chicken cutlets with leek rings and red chili, and serve with a fresh vegetable salad.
Chicken cutlets in the microwave
And there you have it—perfectly cooked, tender, and juicy chicken cutlets made effortlessly in the microwave! This recipe proves that modern kitchen tools can beautifully prepare traditional dishes in a healthier way. Serve these kotlety warm with a side of fresh green salad, steamed vegetables, or a dollop of Greek yogurt for a complete and satisfying meal. They are also fantastic for meal prep! We hope you enjoy this innovative take on a classic. Happy cooking, and don't be afraid to experiment in your kitchen!
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