Baked Chicken Cutlets in Milk Batter

1. 1 Ground chickenpack 500 g ≈ $3.84 140 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Semolinapack 700 g ≈ $2.20 6 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Wheat flour 30 g
7. 7 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
8. 8 Sunflower oil 14 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion³ and sauté lightly in 4 ml oil for 3 minutes. Preheat oven to 375°F (190°C).

2. Mix the ground¹ chicken with half a beaten egg, cornstarch, cooled onion³, dill⁵, and 1 g salt. Let rest 10 minutes.

3. Grease mini muffin tins with oil, then spoon in the filling using damp hands.

4. Bake 6 minutes at 375°F (190°C).

5. Whisk together flour, milk⁷, the remaining egg, 1 g salt, and 5 ml oil until smooth like thick sour cream.

6. Pour batter over the cutlets and bake 25–30 minutes until golden and fully cooked (no pink inside).

7. Serve hot.