Chicken cutlets are a great addition to a side dish. They can be found on the table in almost every Russian family. But it so happens that the taste of the dish is a little boring. What to do in this situation? You just need to serve the patties in a special way, giving them an unusual taste.
The easiest option to make cutlets a brighter dish is to serve them with mouth-watering sauce.
The article will discuss several recipes for delicious cutlet sauces. They will make the bird dish even more tender.
Chicken fillet recipe
Ingredients:
- skinless chicken breast - 1 kilogram;
- onion head - 4 pieces;
- chicken egg - 4 pieces;
- potato starch or semolina - 7 tablespoons;
- mayonnaise - 6 tablespoons;
- clove of garlic;
- spice;
- salt;
- vegetable oil.
Cooking.
- Finely chop the chicken and onion. You should get approximately equal amounts of chicken and onions. Stir both ingredients in a large dish.
- Put mayonnaise, semolina, garlic and eggs in the dish. Add seasoning (you can special for poultry) and salt. Mix well.
- Place the minced meat dish in the refrigerator for an hour.
- Heat the pan with vegetable oil poured into it.
- Form small cutlets (one piece - two tablespoons) and put them in a pan.
- Fry the patties on both sides. One side will take about 4 minutes.
As you can see, the recipe for chicken fillet cutlets is quite simple.
Features of creamy sauce
Creamy sauce for chicken cutlets is popular with housewives. The aroma and taste of the sauce can hide some of the shortcomings that were obtained in the process of creating a bird dish.
The sauce should be thick enough, perfectly open and complement the taste of chicken, but not interrupt it.
Spices that are added to the sauce should be selected with caution. It is desirable that the cream sauce is combined not only with cutlets, but also with a side dish.
When creating the sauce, you can always take the following seasonings:
- Bay leaf;
- garlic;
- all kinds of pepper;
- greens.
It is allowed to add to the sauce:
- barberry;
- Tomatoes
- salted cucumbers;
- bow;
- wine;
- fruit or wine vinegar.
Store creamy sauce in the refrigerator for no more than three days.
Creamy Sauce Recipe
The classic creamy sauce for chicken cutlets is very simple to prepare.
You will need:
- wheat flour - 3 tablespoons;
- butter (fresh) - 50 grams;
- fat cream 20% (milk, sour cream) - 200 ml;
- spice.
Cooking:
- Fry flour with butter for 2 minutes. Make sure that the flour is not overcooked, otherwise the sauce will get a bitter taste.
- Add cold cream or milk to the pan and cook for another 2 minutes over low heat. Do not allow lumps to form.
- Add spices to the sauce one minute before cooking. To make the taste of cream sauce to cutlets more saturated, add chopped garlic, cheese or a tablespoon of lemon juice.
Gourmet Creamy Sauce
Creamy sauce for chicken cutlets can be made more refined and unusual. The recipe for a delicious addition to cutlets is quite simple.
You will need:
- onions - 20 grams;
- black pepper peas - 1 gram;
- Martini - 40 milliliters;
- cream 20% - 600 milliliters;
- juice of half a lemon;
- chicken stock - 100 milliliters.
Cooking:
- Sauté the onion until golden brown.
- Add black pepper.
- Pour the cream and broth into the Martini pan.
- Stir the resulting mass until the liquid in the pan is half-evaporated.
- Strain the resulting mass.
- Put on low heat again and add lemon juice.
- Cook for about two minutes.
Chicken and mushroom sauce
Mushroom sauce recipes can be found in large numbers. The most popular chicken cutlet sauce ingredients are sour cream or cream. In this sauce, wheat flour is often used, it is needed to create a thick consistency of the final product.
In Europe, it is often not wheat flour that is used to create a thick sauce, but heavy cream and egg yolks. In this sauce, mushrooms are prepared separately and added to the finished sauce.
Ingredients:
- wild mushrooms - 300 grams;
- sour cream - 2 tablespoons;
- fat cream - 200 milliliters;
- shallots - 2 pieces;
- cooking oil for frying;
- chicken broth - 50 milliliters;
- salt;
- spice.
Cooking:
- Cut the onion. Peel the mushrooms and cut them into small pieces.
- Pour the vegetable oil into the pan and heat it well. Put the onions in the pan and sauté them until golden brown.
- Put the mushrooms in a pan and fry them for 20 minutes. Mushrooms should give juice.
- Cool the mushrooms and put them in the blender bowl. Add on top half the cream, broth, sour cream and salt. Turn on the blender. Get mashed potatoes.
- Pour the mashed potatoes into the pan, add the remaining cream.
- Optionally, add a tablespoon of red or white wine, white or black pepper, parsley, basil, dill, lemon juice and garlic. Adding cheese to the sauce is also acceptable.
- Place the pot on the stove over low heat. Bring to a boil and immediately remove the saucepan from the stove.
- Mushroom sauce for chicken cutlets can be served separately or pour them the whole dish.
If you want to make the sauce less caloric, then instead of dairy products, you can use mashed tomatoes, vegetable broth or mushroom broth.
Cheese sauce
Ingredients:
- hard cheese cream - 50 grams;
- milk - 50 milliliters;
- cream - 150 milliliters;
- potato starch - 10 grams;
- salt to taste;
- basil - 3 grams;
- fresh dill - 5 grams;
- black pepper - 2 grams.
Cooking:
- Hard cheese grate on a fine grater.
- Add cream to cheese.
- Put a mixture of cheese and cream in a preheated pan.
- After a minute, add salt and bring the mixture to a boil.
- Combine cold milk and starch. Pour the mixture into the pan. Thoroughly mix the entire contents of the pan to make the sauce a thick consistency.
- Add pepper. Finely chop the dill and basil and add to the sauce. Mix everything and remove from heat. The sauce is ready.
Cheese sauce will be a great addition to cutlets. If you are thinking with what to serve chicken cutlets and cheese sauce, then opt for fried potatoes.
Brazilian hot sauce
Ingredients:
- cloves of garlic - 3 pieces;
- small lime;
- greens (parsley or dill) - a bunch;
- chili - a teaspoon;
- cumin - 2 grams;
- boiled water - 180 milliliters;
- olive oil - 100 milliliters;
- salt - 10 grams;
- ground red paprika - 15 grams;
- ground black pepper - 8 grams;
- dry red wine - 30 milliliters;
- wine vinegar (permissible apple) - 30 milliliters;
- sugar - 10 grams.
The essential ingredients of Brazilian hot chicken cutlet sauce are lime, dry red wine and chili pepper. The remaining ingredients can be replaced to your liking. All greens for the sauce must be fresh.
Cooking:
- Wash greens thoroughly in cold water. Dry it and chop finely.
- Peel and finely chop the garlic cloves.
- Mix garlic with herbs. Add wine or apple cider vinegar, ground chili pepper and lime juice to the mixture. Mix everything thoroughly and leave to infuse for 30 minutes.
- Transfer the mass to a blender, add paprika, olive oil, black pepper, boiled water, salt and caraway seeds. Turn on the blender and mix for 30 seconds.
- Pour red dry wine into the mass and mix the sauce well.
- Refrigerate for an hour.
The sauce has a bright taste, so you need to add it to chicken cutlets in a small amount so as not to interrupt the taste of the main dish.
Finally
All ingredients for sauces are approximate. You can change the recipe, focusing on your tastes and preferences.
The sauce can be served in a gravy boat or pour chicken cutlets on it. In any case, it will not spoil the taste of the main dish, but only complement it.