The longtime judge of the "MasterChef" show, Hector Jimenez-Bravo, has shared a recipe for juicy minced chicken cutlets topped with mushrooms and cheese.

These cutlets are not only incredibly tasty but also healthy and dietary, as they are baked in the oven rather than fried in vegetable oil.

To prepare the minced chicken cutlets, "MasterChef" Hector Jimenez-Bravo used:

  • 1 chicken fillet
  • 1 egg yolk
  • 1 small red onion
  • 1 tablespoon of breadcrumbs
  • parsley – optional
  • salt and ground black pepper – to taste

Additionally, we will need 150 g of champignon mushrooms, 2 tablespoons of cream, and 100 g of hard mozzarella.

Эктор Хименес-Браво

Hector Jimenez-Bravo finely chops the chicken fillet, sweet onion, and parsley, mixing them together. He adds the egg yolk, breadcrumbs, seasons with salt and pepper, and mixes until smooth.

From the meat mixture, "MasterChef" Hector Jimenez-Bravo forms three round, flattened cutlets, places them on a baking sheet lined with parchment paper, and bakes them in a preheated oven at 180 degrees.

Хименес-Браво

Meanwhile, we prepare the mushrooms: chop the champignons into small pieces and sauté them in a heated pan until golden brown. At the end, add the cream, salt, and pepper to taste, and mix.

On top of the cutlets, "MasterChef" Hector Jimenez-Bravo places the sautéed mushrooms, sprinkles grated mozzarella, and sends them to the preheated oven for about 10 more minutes until they are golden brown and the cheese is melted.