No one knows at what point cutlets have become a favorite dish of many people. They are made not only from meat, but also from fish, vegetables, mushrooms and other products. Of particular interest are chicken cutlets, since chicken is a relatively inexpensive product, and very tasty at that. There are a great many recipes, the most popular of them are Kiev cutlets made from chicken fillet, in which butter and cheese are wrapped. In general, chicken cutlets are prepared quite simply. Therefore, with a minimum of cooking skills and a great desire, you can cook an incomparable dish.
So, if you have a desire to cook chicken cutlets in the oven, without frying, we bring to your attention the following recipe.
For this dish we need:
- chicken fillet (2-3 pcs);
- two slices of dried bread;
- 2/3 Art. milk;
- butter about 150 g;
- 0.5 cup breadcrumbs;
- spice.
With this recipe, there is no need to use eggs, onions and garlic.
Instead of fillet, you can take white meat cut from chicken. But, of course, it’s easier to buy fillets in the store, which is just right for us in size. One fillet produces a dozen cutlets. In general, this choice is yours.
As for the dry rolls dried in the closet: before it could often be found on the farm. Now, with the development of technology and the advent of powerful refrigerators with the “no frost” system, crackers are easily and quickly made. As for spices, chicken cutlets especially accept white pepper and nutmeg. You will need a good meat grinder equipped with a fine mesh.
So, we have come to the most important thing - the cooking process.
We wash the fillet, remove unnecessary pieces of fat and a film. Then cut it into fairly large pieces.
Chopped chicken cutlets will be tastier if moistened with a dry bun in warm milk (it gets wet faster in warm milk). Remember to remove the butter from the refrigerator to make it soft. Chicken fillet should be twisted through a meat grinder in order to make minced meat. Then add a piece of butter - thirty grams. We also roll the loaf soaked in milk through a meat grinder. Next, mix the resulting minced meat from fillets and rolls, and twist again. Then salt, pepper, mix well with a fork. Continuing to stir, pour in the milk (not all, for 2/3 cups - a lot), which remained after soaking the bread in it. The forcemeat should not be liquid, but similar to mashed potato. If you poured excess milk, do not worry, add breadcrumbs. Now the mince is ready. Approximately evaluate the resulting mass of minced meat: how many cutlets it will turn out, cut into cubes and cut the butter. Then we begin to sculpt cutlets (preferably on a moistened cutting board), put a piece of butter in each cutlet. Chicken cutlets are recommended to sculpt an oblong shape and slightly flattened. Then roll the resulting cakes in breadcrumbs.
In a pan we heat butter for frying cutlets. Put the cutlets in the heated oil, fry over medium heat on both sides. After the formation of a golden brown crust, we reduce the fire to a minimum, cover with a lid and leave it for 10-12 minutes for steaming. At this point, the first stage of cooking is over.
After the procedures, cutlets are placed in a well-heated oven for a quarter of an hour so that they are properly baked. There is another way that is simpler and takes less time. It consists in the following: cutlets are placed in the microwave for several minutes (usually 4-5 minutes is enough) and then baked at maximum oven power.
The side dish for chicken cutlets may be different. But it is recommended to use boiled rice. You should not come up with simple recipes, just boil it in pre-salted water.
Serving the dish can be as follows: put the rice on a plate and pour the oil, which is preserved in cutlets. Put cutlets next to the plate, optionally add various greens.
Now our dish is ready. Bon appetit to all!