Welcome to a fresh and healthy take on a classic comfort food! Kotlety (pan-fried meat patties) are a beloved staple in many Eastern European homes, cherished for their satisfying flavor and simplicity. This recipe elevates the traditional chicken kotlety by incorporating vibrant spinach and nutritious oat bran. The result is a batch of exceptionally juicy, tender, and flavorful cutlets that are perfect for a wholesome family dinner. They are easy to make, look beautiful on the plate, and are a fantastic way to sneak some extra greens into your meal!
Chicken Fillet Cutlets with Spinach and Oat Bran
Ingredients for Chicken Fillet Cutlets with Spinach and Oat Bran
- 350 g chicken breast fillet
- 70 g fresh spinach
- 50 g green onions (scallions)
- 1 egg
- 45 g oat bran
- 20 g rendered chicken fat (or vegetable oil for frying)
- salt
How to Make Chicken Fillet Cutlets with Spinach and Oat Bran
Heat half of the fat or oil in a heavy-bottomed skillet. Finely chop the green onions, add them to the hot skillet, and sauté for 2 minutes.
Sautéing green onions
Remove the leaves of young spinach from the stems, wash them thoroughly first in a bowl of water and then under running water. Slice them into thin strips, add to the onions, and cook over medium heat for about 4 minutes.
Simmering spinach with sautéed green onions
When the spinach becomes soft and bright green, remove it from the heat, transfer to a plate, and let it cool.
Grinding chicken fillet into mince
Remove the fillet from the chicken breast bones and grind it using a meat grinder with a coarse plate. If you don’t have the time or desire to use a meat grinder, take a sharp knife and chop the fillet into 0.5 cm (about 1/4 inch) pieces on a cutting board.
Mixing the ground meat and sautéed spinach
Combine the ground chicken with the cooled sautéed spinach.
Adding a chicken egg
Crack a raw egg into the bowl.
Adding salt and oat bran
Add about 3/4 teaspoon of coarse salt and the oat bran. Gently mix the cutlet mixture and let it rest for a few minutes to allow the bran to swell.
Kneading the mince and dividing it into equal parts
Turn the mixture out onto a cutting board and chop with a knife for about 5 minutes until all ingredients are well combined and the mixture is uniform. Divide the mixture into 4 parts; you can make two very large cutlets or several small meatballs—whichever you prefer.
Frying the chicken fillet cutlets with spinach and oat bran
Take the skillet again, heat it, and melt the remaining fat. Place the cutlets in the skillet, ensuring they are not crowded or touching each other. Fry for 3-4 minutes on each side until golden brown. Then, reduce the heat to low, cover with a lid, and let them cook for another 6-7 minutes.
Chicken Fillet Cutlets with Spinach and Oat Bran
And there you have it—perfectly golden and succulent chicken and spinach cutlets, ready to be enjoyed! These versatile patties are wonderful served hot with a side of creamy mashed potatoes, a light quinoa salad, or your favorite steamed vegetables. They also make for a delicious cold sandwich filling the next day. Feel free to experiment by adding other herbs like dill or parsley to the mixture. We hope this recipe brings a touch of wholesome comfort to your table. Enjoy your meal, or as they say in Russian, Priyatnogo appetita!
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