Looking for a meal that's both delicious for kids and easy for you to make? These Children's Chicken Cutlets in Milk Sauce are the perfect answer! Incredibly tender and juicy, these patties are designed with little ones in mind. Instead of frying, we bake them and then gently simmer them in a creamy, delicate milk sauce, making them soft, easy to chew, and gentle on tiny tummies. This recipe is a wonderful way to introduce children to the comforting flavors of home-cooked meals, turning simple chicken breast into a dish they'll ask for again and again. It's a wholesome, satisfying meal that the whole family will love.
Children's chicken cutlets in milk sauce
Ingredients for Children's Chicken Cutlets
- 560 g chicken breast fillet
- 50 g chicken broth
- 20 g butter
- 2 tablespoons finely chopped parsley
- 2 tablespoons rolled oats
- salt to taste
- vegetable oil
Ingredients for the Milk Sauce
- 30 g butter
- 1 tablespoon all-purpose flour
- 350 ml milk
- 1 tablespoon parsley or dill
- salt, nutmeg
How to Make Children's Chicken Cutlets in Milk Sauce
Remove the skin from the chicken breast. Make an incision along the breastbone and cut the fillet off first one side, then the other. Dice the chicken fillet into small cubes.
Dicing the chicken fillet into small cubes.
Grinding the chicken fillet in a meat grinder with a fine plate.
Pouring cold chicken broth.
Grind the chicken fillet in a meat grinder using a fine plate. Add the room-temperature softened butter and two tablespoons of chopped parsley to the chicken. You can substitute dill or celery for parsley if you wish.
Pour in the cold chicken broth. Salt to taste. You can replace the chicken broth with water or milk.
Adding quick-cooking oats.
Mixing the minced meat thoroughly and chilling it in the refrigerator for 30 minutes.
Placing the cutlets on a prepared baking sheet.
Add the quick-cooking rolled oats. You can grind the oats in a blender or coffee grinder to make oat flour and add that to the mixture instead.
Mix the ground meat mixture thoroughly and chill in the refrigerator for 30 minutes. Divide the chilled mixture into 8 equal parts. Each kotleta (a type of meat patty or cutlet) will weigh approximately 80 g.
Line a baking sheet with parchment paper and lightly spray it with vegetable oil. Also, grease your palms with vegetable oil. Form round, flat patties about 2 centimeters thick. Place them on the prepared baking sheet. Put the baking sheet in an oven preheated to 170 degrees Celsius (340 degrees Fahrenheit).
Melting butter in a skillet and adding all-purpose flour.
Heating the sauce until it boils.
Baking the cutlets in the oven for 20 minutes.
While the cutlets are baking, prepare the milk sauce. In a skillet, melt the butter and sprinkle in the all-purpose flour. Sauté for 2 minutes.
Gradually pour in the milk. Use a spatula to break up the flour mixture to avoid lumps in the sauce. Salt to taste and add finely chopped herbs. Finely grate a small pinch of nutmeg and add it to the sauce. Nutmeg will give the milk sauce a subtle spicy note. Heat the sauce to a boil, then cook on low heat for 3 minutes.
Bake the cutlets in the oven for 20 minutes. This is enough time for the chicken fillet to cook through.
Simmering the cutlets in the sauce for about 10 more minutes.
Transfer the cutlets from the baking sheet directly into the simmering sauce. Return the skillet with the cutlets and sauce to the hot oven. Simmer the cutlets in the sauce for about another 10 minutes.
And there you have it—perfectly tender chicken cutlets bathed in a luscious milk sauce, ready to delight your little food critics! These cutlets are wonderful served with creamy mashed potatoes, fluffy rice, or simple steamed vegetables to create a balanced and comforting meal. Leftovers can be stored in an airtight container in the refrigerator for a couple of days and gently reheated. We hope this recipe brings warmth and happy smiles to your dinner table. Enjoy the simple pleasure of a home-cooked meal made with love!
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