Delicious chicken cutlets: recipes

Chicken is the most popular type of poultry. Basically it is bred for eggs and tender dietary meat. Both of these products are important in their own way to ensure a healthy human diet. For example, many interesting and healthy dishes can be made from chicken meat. Each of them is worthy of special attention. But the most popular still is the chicken cutlet. You can cook it in many ways. It all depends on the type of the initial semi-finished product and the selected recipe.

Chopped meatballs

In Russian cuisine, a patty is considered to be a product in the form of a cake made from minced meat. But it is not necessary to grind the main product strongly. After all, this leads to the loss of precious moisture. And for poultry meat, which is already considered to be quite dry, this is especially important in detail. That is why chopped chicken cutlet is considered more juicy and tasty. To prepare it, you will need the following ingredients:

• 500 grams of white chicken meat;
• 3 tablespoons of potato starch and mayonnaise;
• salt;
• 2 eggs;
• pepper;
• 2 cloves of garlic;
• fresh greens.

Making such patties is easy. The technology for their preparation consists of several stages:

1. The first step is to prepare the minced meat. For this, the fillet washed and dried with a napkin should not be passed through a meat grinder. It should be cut with a sharp knife into small cubes and put in a deep bowl.
2. Add eggs, mayonnaise, chopped herbs and garlic to the meat, after passing it through a press. Mix well.
3. Fall asleep starch. Repeat stirring.
4. The second stage is pickling. The bowl should be refrigerated for about a couple of hours. So that the products do not get windy, it is better to cover it with a film. If the minced meat is left at room temperature, then it will be enough 35-40 minutes.
5. The third stage is frying. First you need to heat the oil well in a pan.
6. Spread the minced meat with a tablespoon and fry the products until golden brown.
7. After this, the workpiece must be turned over and the fire made smaller. Fry on the other side under the lid until cooked.

Such cutlets from minced meat are tender, juicy and look very appetizing.

Breaded cutlets

More often than not, regular minced meat is used to make cutlets. And so that the meat inside is better fried and does not lose juice, use breading from grated crackers. Chicken cutlet prepared in this way is more familiar to the mass consumer. To prepare it in the conditions of home cooking you will need:

• 1 kilogram of chicken breasts;
• 50 milliliters of milk;
• 10 grams of salt;
• 1 onion;
• 2 eggs;
• 35 grams of any vegetable oil;
• 80 grams of rye bread;
• 50 grams of breadcrumbs.

The method of preparing cutlets in this case is extremely simple:

1. Wash the washed meat with peeled onions through a meat grinder.
2. First, soak the bread in milk, and then squeeze it well. This mass can be immediately added to the minced meat or previously also grind it in a meat grinder.
3. Add the remaining components according to the recipe and mix everything thoroughly.
4. From the prepared minced meat, form oval (or round) billets.
5. Bread them in breadcrumbs.
6. Fry in oil on both sides.

Breading during the heat treatment creates a dense crust on the surface of the cutlets, which prevents the precious juice from escaping.

Pancakes cutlets

Poultry cutlets can not only be fried, but also baked in the oven. And as the original "breading" sometimes use ordinary pancakes. The chicken cutlet is very tasty and looks quite impressive. For work you will need:

For minced meat:

• 0.5 kilograms of chicken;
• pepper;
• 1 onion;
• salt;
• 1 carrot.

For pancakes (for each cutlet):

• 10 grams of sour cream;
• 1 egg
• pepper;
• salt.

Cooking Technique:

1. First you need to make stuffing. To do this, grind the fillet with onions and carrots in a meat grinder.
2. Wet cutlets with wet hands.
3. To prepare egg pancakes, you need to beat all the ingredients well. Fry in vegetable oil until bright golden crust.
4. Each cutlet is carefully wrapped in pancake with an envelope.
5. Place the blanks on a baking sheet and bake in the oven for 6-7 minutes. If desired, they can be sprinkled with grated cheese.

Such cutlets due to carrots and onions are very juicy and fragrant. They are well served for dinner with a salad of fresh vegetables.

Cutlets with semolina

Usually poultry meatballs do not have a special volume. To eliminate this drawback, you can add a little semolina to the minced meat. After swelling, it will be able to give the workpieces the desired volume. In addition, such cutlets will be more delicate in taste. To prepare them, you need the following set of products:

• 1 kilogram of prepared chicken meat;
• 200 grams of semolina;
• 1 egg
• 2 onions;
• salt;
• 10 grams of sour cream;
• pepper.

How to cook such chicken cutlets? The recipe for this dish is not particularly difficult:

1. Grind peeled onions thoroughly. This can be done using a blender, a meat grinder or a regular sharp knife.
2. Add chopped onion with egg, pepper and salt to the minced meat. Mix it all thoroughly.
3. Pour semolina into the resulting mass and put sour cream. Mix again and leave for 20 minutes (for cereal swelling).
4. Blind cutlets with wet hands.
5. Fry on both sides until a characteristic golden crust is formed.

Cutlets prepared according to this recipe are soft and simply “airy”.

Cottage cheese cutlets

Very unusual tastes are obtained from chicken minced meat with the addition of cottage cheese. Making them, in principle, is not difficult. And the result will exceed all expectations. To work, you will need:

• 500 grams of chicken;
• 1 egg
• 250 grams of cottage cheese;
• 1 pinch of ground pepper and salt;
• 50 grams of vegetable oil;
• 1 sprig of fresh dill.

Such cutlets need to be prepared in stages:

1. First, the fillet must be cut into pieces, and then chop them in a meat grinder or food processor.
2. Add chopped herbs and all other ingredients according to the recipe (except for oil).
3. Knead the minced meat well. The mass should be almost uniform. In addition, it can be repulsed a little.
4. Form small cutlets from the resulting mixture. Large blanks do not need to be done.
5. Fry them in oil until a characteristic crust is formed. Do not cover the pan with a lid.

Cutlets from such an unusual forcemeat are soft, very tasty and not at all dry.

Lush cutlets with sour cream

To make chicken breast cutlets softer and lush, you can use another original method. It combines the not-so-ordinary cooking option for minced meat and double breading. For such a recipe you will need:

• 600 grams of chicken breasts;
• 80 grams of onion;
• salt;
• 2 eggs;
• 100 grams of sour cream;
• 70 milliliters of sunflower oil;
• ground black pepper;
• 90 grams of breadcrumbs.

To prepare these cutlets, you must:

1. Cut the meat off the bone. Moreover, the skin does not need to be separated. With it, the stuffing will be much juicier.
2. Cut the resulting fillet arbitrarily into pieces and pass it twice through a meat grinder.
3. Finely chop the onion. Passer in oil over medium heat.
4. Add sour cream, salt, crackers and a little pepper to the minced meat.
5. Beat in a thick foam one and a half egg whites.
6. Chilled onions also grind in a meat grinder.
7. Add both of these components to the minced meat and mix well. The cooked mass can be whipped in addition.
8. Combine the yolk with the rest of the protein.
9. Pour crackers on a plate.
10. From the prepared mincemeat, cutlets.
11. First, pan them in the egg and then in the breadcrumbs.
12. Fry in hot oil over medium heat until golden brown on one side.
13. Turn over the workpiece. Bring the cutlets to readiness under the lid over low heat.

During heat treatment, the product can be turned several times so that they do not burn.

Cutlets with cheese and herbs

To somehow diversify the daily diet, you can try cooking chicken cutlets with cheese and fresh herbs. The result will not leave anyone indifferent. For this option you will need:

• 300 grams of chicken breast;
• 1 onion;
• 15 grams of salt;
• 1 cream cheese (100 grams);
• 2 grams of ground pepper;
• 1 egg
• a third of a bunch of dill;
• 65-70 grams of vegetable oil.

The cooking method partly resembles the previous options:

1. Peel the onion, cut into small cubes, sauté in the oil, and then cool.
2. Twist the breast in a meat grinder.
3. Add the egg and grated cream cheese. Mix well.
4. Introduce chopped dill, pepper, onion and salt. Knead the minced meat well.
5. Blind cutlets with wet hands. This must be done very carefully.
6. Fry them in a pan on both sides. The end of the process is controlled by the formation of a golden crust.

It is best to serve such patties with potatoes (fried or mashed potatoes).

French cutlets

Many housewives are familiar with the fairly popular meat in French. But it turns out that this dish can be prepared not only from a whole piece of meat, but also from minced meat. Moreover, both options taste good. Having a photo in front of you, it’s easy to cook chicken cutlets “in French”. To do this, you need the following main ingredients:

• 500 grams of minced chicken;
• 2 slices of loaf;
• 50 grams of sour cream;
• salt;
• 80 grams of cheese (hard);
• 5 fresh champignons;
• pepper;
• favorite seasonings and spices;
• 50 milliliters of milk;
• some vegetable oil.

For this recipe you need to use the following technology:

1. Put the sliced ​​loaf into pieces in a bowl and pour milk. It should soften well.
2. Stuffing is placed in a deep container. Add salt, spices and crushed crumb to it. Stir well.
3. Finely chop one onion. Add it to the minced meat and repeat stirring. The mass can even be beaten off slightly by throwing individual pieces into a container.
4. Line the mold with foil and grease it with oil.
5. Put the formed patties into it. There should be a small distance between the products.
6. First put mushrooms cut into thin slices on each patty.
7. Chop the second onion in circles. Lay them on top of the mushrooms.
8. Pour sour cream on each billet and sprinkle with grated cheese.
9. Bake in the oven for 45 minutes at 180 degrees.

Delicate and juicy cutlets with ruddy “hats” will be a real decoration of even a festive table.

The Kiev's cutlets"

There are very tasty chicken fillet cutlets that are familiar to almost everyone. They are often cooked in many cafes and restaurants. In the menu, such products are called "Kiev cutlets." Cooking them at home is not difficult. This will require:

• 400-450 grams of chicken;
• 2 eggs;
• some wheat flour;
• 60 grams of butter;
• salt;
• 1 bunch of dill;
• half a liter of vegetable oil;
• pepper;
• breadcrumbs.

To prepare these cutlets, a special technique is used:

1. Finely chop the greens.
2. Cut the butter into cubes. Roll it in chopped dill.
3. Each filet of them is divided into two parts (large and small). Remove excess films on the sides.
4. In a large fillet, make a deep longitudinal incision.
5. Expand it, cover with a film and beat off a little.
6. Sprinkle meat with pepper and lightly salt.
7. On a small fillet, put a bar of butter with herbs and wrap.
8. Place it in the center of a large piece.
9. Wrap the meat in an envelope, bending the edges.
10. Bread each workpiece in flour and send them for half an hour to the freezer.
11. Beat eggs with a whisk.
12. Remove the semi-finished products from the freezer. First, dip them in an egg, and then breaded in breadcrumbs.
13. Heat oil in a deep saucepan.
14. Deep-fry workpieces for about 5 minutes.
15. Put them in the form and send for 10 minutes in the oven.

Such a fragrant, juicy, crunchy and unusually tasty cutlet will be good with any side dish or without it.