Russian

Chicken Cutlets with Rice

Print or share this recipe

Chicken Cutlets with Rice is Russian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium

Ingredients

Serves
5

The quantities follow this count.

How to cook it

  1. Cook the rice in salted water according to the package and keep warm.

  2. Mix the ground chicken with the grated onion, egg, half the salt, and pepper.

  3. Shape into oval patties and coat lightly in breadcrumbs.

  4. Heat the oil in a skillet and fry the patties 4 minutes per side until golden and cooked through.

  5. Serve hot beside the rice.

Watch how to cook Chicken Cutlets with Rice

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Russian dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Cutlets with Rice, read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Cutlets with Rice carries gluten and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Chicken Cutlets with Rice
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy No
Gluten Yes Boiled Potatoes with Dill and Butter
Shellfish No
Eggs Yes Baked Chicken with Potatoes
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
550 kcal
Protein
33 g
Carbs
53 g
Fat
23 g
Fiber
1 g
Sugar
1 g
Sodium
690 mg
Saturated fat
4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Chicken Cutlets with Rice takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.

Cooked this? Show everyone.

Comments

Sign in to leave a note for the next cook.

No comments yet. Be the first to share your thoughts.

Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.

Keep this in your kitchen

Sign in and the dishes you save are kept with your account, so tonight's recipe is already there on your phone when you are standing at the hob.

By continuing you agree to our Terms of Service and Privacy Policy.