Everyone is good at chicken. But this meat, whatever you say, is still somewhat dry. That's why many people turn their nose away from him. However, it is not so difficult to deal with the problem: cutlets from zucchini and chicken will not be called dry. You can’t imagine a more juicy product! In addition, cutlets become even more useful, without losing their taste and appearance.
Preparatory work
Any housewife knows how to make delicious minced meat. But vegetables and zucchini and chicken cutlets also go to them, and they need to pay some attention. Special investments are not required, but still ...
If the zucchini is already ripe, you need to peel the peel from it - they are too rough and will spoil the taste. Young specimens will be enough to wash and trim the tails and “buttocks”.
Whichever recipe for chicken and zucchini you choose from the following, everywhere they do the same thing with the vegetable: tinder on a grater. Small or larger - choose for yourself. But the main thing - squash chips must be rid of excess fluid. And the juice is not just drained, but squeezed. Otherwise, chicken and zucchini cutlets will fall apart. Even if you bake them, and the dish does not need to be turned over.
The ratio of vegetable to meat is left to the discretion of the cook. The standard is one to one. But if you want a more satisfying meal, increase the proportion of chicken. And if you need "figure-saving" meatballs, let the zucchini be twice as much as meat.
Pancakes with meat
The most familiar way for us to cook cutlets is to fry them. The main approaches are standard. 400 grams of chicken are passed through a meat grinder. Grated and squeezed vegetable is added to it, two eggs are driven in. The mass is poured, peppered and flavored with a quarter glass of flour. Stuffing is well kneaded; it turns out to be thick, but not dense. Therefore, cutlets from zucchini and chicken are not molded, but are laid out in a hot pan with an oil spoon. They are fried for four minutes at the top and bottom, and with a covered lid.
By the way, if you like a more pronounced taste, you can not process the fillet with a meat grinder, but chop it as finely as possible. Then the zucchini rubs coarsely, and the patties are chopped - a completely different taste!
Cheese will not hurt
Chicken fillet and zucchini cutlets will become even more tempting and tasty, if you add some more ingredients to them. A pound of meat is finely chopped, bell pepper is also prepared (a quarter kilogram). Zucchini rubs; it must be taken in equal amounts with pepper. A 200 gram piece of hard cheese also rubs. All components are combined and complemented by egg and flour. Depending on the sputum, the minced meat will go from half a glass to full. Salt and pepper, as always, to taste. Stuffing mixes almost like dough, cutlets are molded from it and fried for three minutes on each side. Then the frying pan is covered, the gas is screwed on, and cutlets from zucchini and chicken are brought to mind for another five minutes. If you wish, you can add to them your favorite sauce - tomato or sour cream.
Oven Chicken and Zucchini Cutlets
Stuffing is done as already described in the selected ratio of meat and vegetables. You can add cheese. In the process of its creation, the furnace is heated to a temperature of 180 Celsius. The baking sheet is smeared with vegetable oil. Blinded cutlets are laid out on it at noticeable intervals - they can "grow" when baked. Half an hour in the oven - and cutlets are ready to eat.
By the way, at the same time you can bake potato slices, eggplant mugs, mushrooms or bell peppers. It will turn out a full and very tasty dinner.
Little secret
Sometimes, novice housewives have a small problem: cutlets from zucchini and chicken do not want to stick from the pan and lose their presentable appearance, upsetting the cook, although they remain tasty. To prevent this from happening, give up brute force. Just cover the container for a few minutes with a towel - and the cutlets will be removed whole and beautiful.
And another recipe
Here we will also cook cutlets with zucchini and minced chicken in the oven. This recipe will appeal to those who love a denser final product - flour still does not give such an effect. And it is recommended to take less vegetables, about a third by weight relative to the meat component. And as a "connected" advised to use oatmeal from those that are called instant. A kilogram of chicken, a third of a kilogram of zucchini (a unique case: not three, but with chalk!) And a large onion are laid in a meat grinder or blender. A glass of cereal is steamed for a quarter of an hour with boiling water, and then added to the minced meat. A pair of eggs is driven into it and seasonings are introduced, of which salt with pepper is mandatory. The baking sheet is smeared, and minced meat is laid out on it in heaps. The baked patties from zucchini and chicken will be about the same as the previous recipe.
Cooking in a slow cooker
Not everyone has a stove (sometimes it happens). And those who are not deprived of its presence are not always satisfied with the quality of functioning. And some people want to make their cooking easier. All these categories of humanity as a result acquire a multicooker. There is only one problem: to find recipes for which you can cook in it.
We can comfort the inexperienced: meatballs with zucchini and minced chicken in a miracle machine are cooked even easier than with traditional appliances. Well, or at least with the same effort. The initial mass is prepared by choice. For beginners, the ratio is suitable: a quarter kilo of chicken, as much grated and squeezed squash, an egg and spices. Cutlets are molded with wet hands, crumble in breadcrumbs and roasted (with turning) in the baking mode. If your slow cooker is too powerful, you have to close the lid. With a temperature controller, set it to 120 degrees. On each side will need to take ten minutes; oil in a very small amount is poured into the bowl in advance and warmed up. Result: extremely juicy, aromatic and delicious cutlets with zucchini and minced chicken, for which gourmets will give anything. Although the soul does not promise ....
Steam option
Everyone knows that steaming gives the most useful result. And most of the people shove off steam dishes almost with their feet: they say, the appearance is pale, but there is no taste. However, steamed chicken and zucchini steaks will surely subdue even the most picky. Firstly, they are extremely easy to cook. Secondly, the cherished appetizing crust is easy to obtain with extremely fast frying at the very end (half, or even less, a minute on each side is enough). Thirdly, all utilities are saved. And fourthly, it’s just delicious!
If you have a slow cooker, chicken and zucchini steaks are cooked in the mode indicated accordingly. It turns on autonomously, that is, you don’t even need to set a timer - the all-inclusive package. An increase in appetite is required - we switch the device to frying, only without oil and fat (if possible), and we have ruddy cutlets. In extreme cases, if the bowl is somewhat developed, you can drip a few drops of sunflower oil. We decorate, not cook!
If neither the slow cooker nor the double boiler was found on the farm, we pour a little water into the pan, place a metal colander on it, cover the structure with a lid of a larger diameter - and we have a home-made double boiler. Half an hour - and on the table is a dietary, tasty, albeit paleish product.
Finally, we note that cutlets from zucchini and chicken are quite tolerant and allow the presence of a variety of "neighbors". For example, a dish acquires a certain piquancy when adding ordinary carrots, “looks good” when introduced into minced rice, caresses taste buds with additions of exotic vegetables ... In short, do not be afraid to experiment - and you have a great chance to become a pioneer in cooking!