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Cutlets with Oatflakes
Instructions
Prepare all the ingredients needed to make cutlets with oat flakes. You can use not only chicken mince, but also beef or a pork-and-beef mix.
First of all, pour warm milk over the quick-cooking oat flakes and leave them for 20–30 minutes, so the flakes swell well.
Meanwhile, chop the onion as finely as you can. You can chop it in a blender, put it through a meat grinder or grate it.
Then, in one bowl, combine the mince, onion, egg and oat flakes (lightly squeezing the remaining milk from them). Also add your favourite spices – I use a chicken seasoning mix – and the salt. Mix everything well until smooth.
Line a baking sheet with foil and grease it with vegetable oil. Using a spoon dipped in water, shape the prepared mince into cutlets and place them on the sheet. Put the cutlets into an oven preheated to 190 degrees for 25–35 minutes.
The cutlets with oat flakes are ready. They turned out very tasty and juicy. You can serve them with any side dish, but they go best with a light vegetable salad. Be sure to give them a try!Bon appétit!
Tips
- 1
Soak the oats in milk – this is the "secret" of juiciness. Twenty to thirty minutes and the flakes will swell. Without soaking, they stay tough in the cutlet.
- 2
Quick-cooking flakes matter. Long-cooking rolled oats won't swell in 30 minutes. "Extra" or "tender" flakes are the best choice.
- 3
A spoon dipped in water keeps the mince from sticking. A wet spoon lets you shape the cutlets easily. Without water, the mince clings to it.
- 4
190°C for 25–35 minutes is ideal. Less and they are raw inside; more and they dry out. The same principle works for other kinds of diet cutlets.
Video
FAQ
Which mince should I choose? +
Chicken is ideal (as in our recipe, diet-friendly). Alternatives: turkey (more tender), pork-and-beef (the classic, more filling), beef (lean), rabbit (diet-friendly), lamb (an Eastern note). Brands such as Petelinka, Miratorg and Ostankino are tried and tested. With fresh shop-bought mince, check the composition (no soy or starch). Freshly ground at home is tastier (you control the quality). A fat content of 15–20% is best for diet cutlets. Defrost frozen mince in the refrigerator for 6–8 hours. For a "children's" version, use chicken or turkey. For a "premium" one, use pork with streaks of fat. Don't use the "brick" mince from cheap aisles – it often has additives.
Can I replace the oats? +
Alternatives: semolina, 2 tbsp + 100 ml milk for 30 minutes (the classic); white bread, 50 g + 100 ml milk (the standard); a stale loaf; mashed potato, 100 g (more tender); grated courgette, 100 g (juicier); kefir, 100 ml + bread. For a gluten-free version, use boiled rice or corn flour. For a healthy-eating version, use oat bran. Brands such as Gerkules, Mistral and Uvelka are good quality. The ratio of oats to mince – 3 tbsp per 500 g – is best. More and they turn out "porridgey"; less and they won't hold together. For a "budget" version, use wholegrain bread instead of oats.
How long do the cutlets keep? +
In the refrigerator, in a container with a lid – 3 days. Reheat in the microwave for 1–2 minutes, covered. On the hob with 1 tbsp of water and under a lid for 3–4 minutes. In the freezer, cooked cutlets keep up to 2 months (in portions, in foil). Defrost them in the refrigerator for 8–12 hours or reheat them straight away in the oven for 10 minutes at 150°C. Raw shaped cutlets keep in the freezer for up to 3 months. Don't leave raw mince with egg at room temperature for longer than 30 minutes. On the second day the dish "settles" and the flavour becomes richer. For a "packed lunch", let them cool in a container with a side dish. They are ideal as a "family batch" – make a double portion.
What should I serve the cutlets with? +
Side dishes: a light vegetable salad (as the author suggests), mashed potato, fluffy buckwheat, boiled rice, pearl barley. Steamed vegetables: broccoli, cauliflower, carrots. Fresh salads: cucumber + tomato + herbs, Greek salad, vinaigrette. Sauces: sour cream with herbs, tomato, garlic. With black or wholegrain bread. With a cup of herbal tea or fruit drink – a "diet" lunch. With a glass of dry red wine or light beer – a "man's" serving. For a "family lunch", serve with sauerkraut salad. For a "children's" version, serve with mashed potato and stewed carrots. A versatile dish for weekdays and healthy eating.
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