Chicken cutlets with gravy in the oven

Before cooking the cutlets directly, let's take care of the gravy. To do this, peel the onions (1 pc.), Rinse and cut into thin half rings. Wash the carrots, peel and rub on a coarse grater.

Grease the baking sheet or form in which we will bake the cutlets with vegetable oil. Pour chopped onions with carrots and distribute them around the entire perimeter. We put a form with a vegetable preparation in an oven preheated to 150 degrees at an average level. We bake for ten to fifteen minutes. The vegetables should be warmed up and softened well.

While the vegetables for the gravy are baking, let's get to the cutlets. Grind white bread into small pieces and pour milk into a small bowl. Peel the remaining onion and garlic cloves, rinse, cut into pieces and put in a bowl of bread. Using an immersion blender, punch through all the ingredients until a thick, homogeneous mass is obtained. Mix the resulting mixture with minced chicken, adding salt and black pepper to taste. With hands dipped in cool water, form cutlets and immediately roll them in breadcrumbs. We take out the form with vegetables from the oven and place the prepared cutlets on top. Put the mold in the oven again. We increase the temperature to 200 degrees. Bake for ten to fifteen minutes, until the patties are lightly browned.

After the specified time, we take out the form, pour the broth into it (it is important to fill the form with liquid up to two-thirds of the height of the cutlets). We return the cutlets to the oven and continue to bake them for another thirty to thirty-five minutes. During this time, some of the broth will evaporate and a liquid gravy will form. We take out the hot dish from the oven and immediately serve it on the table. Mashed potatoes are ideal as a side dish.