Chicken Cutlets with Potatoes Baked in the Sleeve

by Editorial Staff

A recipe for those who love cutlets, but do not like to fry them and wash the pan and stove.) Today we will cook cutlets in the sleeve. The basis of the mince is chicken fillet, so the cutlets will turn out to be dietary. Although fillet, but juicy – thanks to the potatoes and baking in the sleeve. And the best part – no frying in oil!

Servings: 10


  • Chicken fillet – 1 kg
  • Potatoes – 150 g (1 large)
  • Egg – 1 pc.
  • Onions – 130 g (1 pc.)
  • Semolina – 3 tbsp
  • Salt to taste
  • Ground black pepper – to taste


  1. Rinse the chicken fillet, pat dry with a paper towel, and cut into large pieces.
  2. Peel the onions and potatoes, wash and chop coarsely.
  3. Pass the chicken through a meat grinder.
  4. Next, pass the onions and potatoes into the bowl of minced chicken.
  5. Pour the semolina there.
  6. Beat in an egg.
  7. Add salt and black pepper.
  8. Mix the minced meat well and leave for 15 minutes to swell the semolina.
  9. Then, with your hands soaked in water, shape the minced meat into round or oval cutlets. I ended up with 10 rather large cutlets.
  10. Transfer the patties to a roasting sleeve (I have distributed the patties in two smaller sleeves for convenience).
  11. Place the sleeves on a baking sheet and bake the patties in an oven preheated to 180 degrees for 35 minutes. Then take out, carefully cut the sleeves from above and open them. Return to the oven and let the cutlets lightly brown for 10 minutes at the same temperature.
  12. Chicken cutlets with potatoes baked in the sleeve are ready. A baking sleeve is a very useful and convenient thing, baking products in it allows you not only to get excellent dishes but also to protect the form or baking sheet from contamination!

Enjoy your meal!

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