How to cook minced chicken cutlets: recipes and ingredients

The main ingredient in minced chicken cutlets is chopped poultry. It is considered an indispensable source of proteins, vitamins, amino acids and must be included in the menu during the diet. Chicken breast in any form is recommended for athletes to build muscle, and for people who adhere to the principles of proper nutrition. The calorie content of this part of the bird is only 101 kcal. In finished cutlets, the calorie content will be much higher. In this case, it all depends on the method of heat treatment.

If we talk about cutlets in general, then the most useful for the body will be a dish cooked in the oven or steamed. The caloric content of such products per 100 g will be 115 and 120 kcal, respectively. In our article we will tell you how to cook cutlets from minced meat in a pan, in the oven or in steam. On a choice of housewives, interesting recipes for dishes with the addition of zucchini, cheese, oatmeal and semolina are presented below. Detailed step-by-step descriptions will help you avoid difficulties in the cooking process. As a result, the patties will be juicy, lush and mouth-watering in appearance.

Features of preparation and recommendations

Many housewives complain that the minced chicken cutlets from them are too dry and flat, like pancakes. That is why, instead of healthy dietary meat, they still use fatty pork in the preparation of this dish. The following recommendations will help correct the situation. Using them, you can easily learn how to choose the ingredients and learn how to cook minced chicken cutlets correctly so that they turn out juicy and lush.

Recommendations from professional chefs are as follows.

1. When preparing minced chicken for cutlets, it is important to observe certain proportions. For example, for 1 kg of minced meat, you should not take more than two eggs. Otherwise, the formed products will begin to disintegrate in the pan and turn out tough. The ideal amount of bread crumb in cutlets is 250 g per 1 kg of minced meat.
2. To make the dish juicy, certain ingredients are added to the chopped poultry meat. These include: bread crumb, preferably soaked in milk, raw or fried onions, zucchini or carrots, cheese, crushed ice and even butter.
3. To prepare minced meat at home, chicken skinless chicken is ideal, since it is the skin that contains a significant amount of fat. While frying the cutlets in a pan, it begins to harden. As a result, the finished dish is too fat.
4. Cutlets will be more tender and will definitely not fall apart in a frying pan when frying, if you first beat the mince. To do this, put a small amount of chopped meat in a palm raised to a height of 40-50 cm from the table, and throw it again into the bowl with force. Similar actions should be repeated 5-10 times.
5. It is recommended to keep the prepared meat before sculpting the cutlets in the refrigerator for half an hour.
6. To keep juiciness of cutlets during frying, breading will help. To do this, the formed products are crushed in ground breadcrumbs and only after that they are laid out in a pan with sunflower or corn oil.
7. First, cutlets are quickly fried over high heat from two sides, which allows you to seal all the juice inside the products. And they are brought to readiness on low heat and under the lid.
8. You can add fresh and dried herbs, aromatic herbs, spices to the minced meat. The main thing is not to overdo it with spices so as not to hammer the taste of chicken meat in the finished products.

The recipes below will help you find the very recipe for the perfect cutlets. Step-by-step descriptions allow you to prepare them quickly and effortlessly.

Traditional chicken cutlets in a pan

All stores sell ready-made chopped meat. It can be used not only for cutlets, but also for stuffed cabbage, meatballs, casseroles and other minced meat dishes. But the quality of such a semi-finished product is often not credible. For example, not only fillet is added to minced chicken, but also cartilage, fat, veins and skin. Accordingly, and products from it just do not work out gentle and dietary.

The most delicious homemade minced chicken cutlets in a pan are prepared only from fillet. It is recommended to grind it through a meat grinder or using a blender. And at the same time other ingredients for cutlets are twisted along with meat. The traditional step-by-step recipe for minced chicken cutlets consists in the following steps:

1. Cut a crust from a slice of stale white bread (150 g), and soak the crumb in 50 ml of milk.
2. Peel the onion and garlic (2 cloves). Cut them into several parts.
3. To pass through an electric meat grinder 500 g of fillet, onion, garlic and crumb squeezed from milk.
4. Add 1 egg, salt and black pepper to the minced meat. Stir it thoroughly with your hands. If you wish, you can take advantage of the recommendations of professionals presented above and beat off the minced meat with your hands. This will allow you to cook more tender and juicy cutlets.
5. Pour sunflower oil in a pan about 5 mm high.
6. Wet cutlets with wet hands, roll them in breadcrumbs and fry over medium heat for five minutes on one side and the other.

Any side dish, including mashed potatoes, rice or any fresh vegetables, is suitable for serving the finished dish.

Breaded chicken minced meat patties

Ground crackers, in which the formed products are crumbled before frying, allow you to preserve the juiciness of the finished dish. But in the following recipe for minced chicken cutlets, a couple more ingredients are used for this. First, for juiciness, grated hard cheese is added to the chopped meat, and secondly, chilled cream with a fat content of 10% is poured into it. There is no doubt that the finished dish will definitely not work out dry.

You can learn about how to cook cutlets from minced meat from the following step-by-step instruction:

1. Fillet (500 g) is chopped in any convenient way.
2. The bread crumb (100 g) is soaked in water for 10 minutes.
3. Onions finely diced with a sharp knife.
4. All three ingredients are combined in a deep bowl to knead the minced meat. Grated cheese (2 tbsp.), Cream (3 tbsp.), Egg, salt and pepper are also added to this. Stuffing is well kneading with hands, beats off and goes for 30 minutes in the cold. It is recommended to pre-tighten the bowl with foil.
5. At this time, breading is prepared. A pinch of turmeric, Provencal herbs and other spices are added to ground crackers (5 tablespoons). In such a breading, the crust of the cutlets will turn out bright, crispy and fragrant.
6. Cutlets are formed from chilled minced meat, crumbed and laid out in a pan with vegetable oil.
7. Finished products are dipped with a paper towel from excess fat and served hot to the table.

Minced chicken and oatmeal cutlets

The strength of the following dish is not provided by the crumb soaked in milk, but by a completely different ingredient. Instead of a slice of stale loaf, this recipe uses steamed oatmeal. Minced chicken cutlets are obtained at the same time tender, dietary and healthy. They can be served at any time of the day, not only for adults, but also for children older than three years.

Step by step chicken minced meat patties with oatmeal are prepared in the following sequence:

1. Oatmeal (½ tbsp.) Is poured with boiling water (½ tbsp.), After which the bowl is covered with a lid for 15 minutes. During this time, oatmeal should become thick and soft.
2. In the prepared meat (500 g), onion chopped in a blender and garlic clove extruded through a press are added.
3. The cooled oatmeal is added to the minced meat along with the raw egg. The mass is thoroughly kneaded with hands, salted and peppered.
4. Formed products are fried over high heat from two sides. You can cook minced chicken cutlets both in breading and without it, or use plain wheat flour instead of ground crackers. To do this, products formed by hands moistened with water are crumbled in a dry mixture and immediately laid out in a pan.
5. Fried cutlets are stacked in a saucepan.
6. As soon as all products are ready, a little water is poured into the bottom of the pan. On low heat, the patties are stewed for several minutes or until the liquid has completely evaporated.

Minced chicken steaks

Poultry meat for the next dish is better to grind in a blender. Then the stuffing will have a more delicate texture, which is very important for steam cutlets. An egg can not be added to the crushed mass. Steamed cutlets made of minced chicken and without it keep their shape perfectly and do not fall apart during the heat treatment. By the way, you can cook them in different ways. The ideal option is to use a double boiler. But since not everyone has such a technique in the kitchen, you can cook cutlets directly in a sieve by placing it over a pot of boiling water. Another way is to pour water into the pan and cook the products under the lid until the liquid is completely boiled away.

A step-by-step recipe for steaming cutlets is as follows:

1. Chicken fillet (300 g) is minced with onion (20 g) and pre-soaked in milk and then squeezed bread crumb (50 g).
2. Grated Parmesan (30 g) or any other cheese, as well as salt, pepper and herbs to taste, are added to the prepared mass.
3. The meatballs formed with wet hands are laid out on a sieve, in a double boiler or in a pan and steamed for 30 minutes. Serve them recommended still hot with sour cream or a side dish.

Oven baked chicken cutlets

Many housewives do not like to bake cutlets, because with this method of cooking they often turn out to be too dry. But this problem is completely resolved in the following recipe. Minced chicken cutlets come out juicy inside and with a crispy crust on the outside. A step-by-step recipe for their preparation consists of only several stages:

1. Cream cheese (100 g) and raw potatoes, previously grated on a coarse grater, are added to the fillet twisted through a meat grinder (0.5 kg).
2. 1 egg is added to the minced meat, half of the onion chopped with a knife and spices to taste.
3. Further 2 methods of cooking cutlets are allowed. In the first case, the products are fried over a medium heat on both sides for 1 minute, then laid out in a baking dish and sent to the preheated oven for 30 minutes. The last 10 minutes should be cooked in convection mode.
4. The second way is to immediately bake minced meat patties in the oven on a greased baking sheet. In this case, they cook first 20 minutes on the first side, and then another 10 minutes on the other.

Diet cutlets in the oven with chicken breast

When baking the next dish, not a gram of fat is used. According to this recipe, diet cutlets from minced chicken can be made specifically for children. As a breading for products, dried breadcrumbs are used, which makes it possible to achieve a beautiful and crisp crust. In addition, breading protects cutlets from overdrying.

The cooking sequence for this dish is as follows:

1. Chicken breast (350 g) without skin and fat is cut into small pieces and sent to a blender bowl.
2. A small onion cut into several parts is also added here.
3. In a blender bowl, the ingredients are crushed into a uniform mincemeat, which has a delicate texture. Instead, you can use a meat grinder instead of a blender.
4. The breast chopped with onions is transferred to a deep bowl. 100 ml of sour cream and dried in the oven large breadcrumbs (½ tbsp.) Are added to the minced meat. Salt and spices are used to taste. All ingredients are thoroughly mixed.
5. A bowl of minced meat is drawn into cling film and sent to the refrigerator for 30 minutes.
6. Further, from the prepared mass, you need to form cutlets and roll them in crumbs. Ground breadcrumbs are not suitable for this dish. What is needed is a large crumb, which can be obtained from dried and crushed rolling pin bread.
7. In the oven, chicken minced meat patties are baked for no more than 25 minutes at a temperature of 180 ° C. In the process of preparing the product, you can once flip to the other side.

The recipe for chicken cutlets without bread

When preparing the next dish, it is recommended to use not fillet, but meat from other parts of the bird. The fact is that since crumb is not added to the forcemeat, chicken minced meat patties without bread can turn out to be dry. To correct the situation will help more fat and juicy meat, for example from the hips. The skin must be removed from them, the bone must be removed first, and the remaining pulp should be passed through a meat grinder or grinded in a blender. The result is an excellent mincemeat for chicken cutlets.

A delicious dish according to this recipe is prepared very simply:

1. Home-made minced meat (700 g) is supplemented with an egg, chopped onions, salt and spices.
2. Parsley and cilantro are finely chopped and added to the cutlet mass.
3. Stuffing is well kneaded first with hands, and then beats on a bowl 10-20 times. So it will become more uniform and tender, and the formed products will not fall apart in a pan.
4. After 30 minutes, you can start sculpting cutlets. They are formed by two wet spoons and laid out on a hot frying pan.
5. Cutlets are fried first on one side, and then turn over and cook under the lid for another 5 minutes. This method of heat treatment allows you to guarantee complete frying of products. There is no need to stew meatballs in water or in sauce. Serve the dish to the table on a pillow of fresh vegetables or boiled rice.

Juicy chicken patties with zucchini

According to most housewives, one of the ingredients that makes minced meat juicy is a young zucchini. But the most interesting thing is that in the finished dish it is absolutely not felt. The result is very tasty minced chicken cutlets, juicy, tender and with lots of greens inside. By the way, the zucchini in this dish can be replaced with raw carrots, grated on a fine grater. Products with the addition of this orange vegetable are not only tasty, but also look appetizing and presentable.

You can learn about how to make meatballs from juicy minced meat from the following step-by-step description:

1. A young zucchini (200 g) is rubbed directly on the peel with a peel. In a similar way, a small onion is chopped.
2. In a blender or in a meat grinder, minced meat (850 g) is prepared from chicken breast.
3. An egg, finely chopped dill, cilantro and parsley (10 g each) and grated vegetable mass is added to the chopped meat. A lot of liquid is released from the zucchini, which is not necessary to pour into the minced meat. Otherwise, it will turn out to be too liquid, and it will be difficult to form cutlets from it.
4. All ingredients are mixed together, as well as with salt (1 tsp) and pepper (½ tsp).
5. Cutlets are fried in vegetable oil literally a minute from one side and the other. The fire should be strong enough.
6. At this time, the oven warms up to 180 ° C.
7. Ready cutlets are laid out on a baking sheet covered with foil or parchment. In the oven, the products are brought to readiness within 15 minutes. After that, cutlets can be served hot with a side dish. But in the cold, they are no less tasty and mouth-watering.

A recipe for lush chicken meatballs with semolina

Most often, cutlets of tender chicken meat are obtained quite flat. To make them more magnificent, it is recommended to add one secret ingredient to the minced meat. It is semolina. To some, this combination of minced products may seem strange. In fact, semolina in the finished dish is not felt at all. But it turns out lush chicken cutlets from minced meat and tender inside. The recipe for this dish consists of just a few steps:

1. Onions (3 pcs.) And garlic clove are chopped using a blender or meat grinder.
2. 3 eggs, semolina (7 tablespoons) and mayonnaise (5 tablespoons) are added to minced chicken (1 kg). The last ingredient can be replaced with sour cream. You can also use their mixture in any ratio. Shredded onion and garlic mass is also added to this.
3. Stuffing is well kneaded, but it is not necessary to beat it.At will, any greens, spices, Provencal or Italian herbs and salt are added to it . Now you need to leave it on the table for about 30 minutes. During this time, semolina will swell, and the finished chicken cutlets as a result will be magnificent.
4. Products from minced chicken are formed with wet hands and crumble in breadcrumbs or flour.
5. Minced chicken cutlets with semolina are fried in a traditional way in vegetable oil. Optionally, they can be extinguished with a little water under the lid to make them softer.