Chicken cutlets step by step recipe. Minced chicken cutlets, delicious and juicy - recipes in the oven, in a pan

Good afternoon dear friends. Today I present to your attention several recipes for making delicious and juicy minced chicken cutlets. such cutlets are very simple to prepare. I really like them because they turn out to be very tender and quite tasty. Some time ago, it was a discovery for me that cutlets can be cooked not only from pork or ground beef, but also from chicken.

And of course, after the first try, I was in a slight shock from how juicy, tasty and tender they were. After a while, it was decided to repeat the preparation of what plunged me into a gastronomic shock. Of course, the first batch was not so tasty, but over time, having filled my hand, the dish became more and more delicious and today I have in stock not one, but several recipes for preparing this dish. So today there will be a lot of interesting things for you in terms of cooking chicken cutlets.

Probably you, like me at the beginning, thought that we would cook exclusively from. But no dear friends. Minced meat can be cooked not only from it, although you can and should add the breast. I also love and cook quite a few delicious dishes from it, including minced meat. By the way, minced meat can always be bought, but be sure to look at the expiration dates. But still, store minced meat cannot be compared with homemade mince. in general, stop wasting time, it's time to start cooking.

This cooking recipe has already become something of a classic for me. Cooking with it is very simple and quick, perfect for it, since you will spend quite a bit of time.

Ingredients:

• ready-made minced chicken 500 gr.
• white bread 3 slices
• milk 100 ml.
• garlic 2-3 cloves (optional)
• bow 1 head
• egg 1 pc
• salt and allspice to taste
• vegetable oil

Cooking process:

Naturally, the cooking time is not taken into account for defrosting minced meat. If you manage to buy frozen minced chicken, and the time for defrosting is catastrophically short. You can use the microwave or put the minced meat in a pot of warm water. In order for the minced meat to quickly defrost, it would be chopped into smaller pieces and more often monitor the water as soon as it cools down warm or hot. do not use too hot water, as the meat can simply cook.

And so we go on, put the pieces of bread in a bowl and fill them with milk. It is important for us to get bread and milk porridge. Next, clean and finely chop the onion and garlic. Chop the onion into small cubes, and the garlic can be passed through a press. Put chopped vegetables with meat.

Next, add bread with milk to the meat and beat in the egg. Do not forget to salt and pepper to taste. If desired, you can add your favorite spices and then mix the minced meat well with your hands. It is important that the ingredients are mixed and evenly distributed throughout the mass.

Pour vegetable oil into a frying pan and heat it well. Moisten your hands and make a small cutlet with wet hands and lower it to fry on both sides until golden brown. And we do this with all the minced meat that we have. Cutlets that are too large should not be made as there is a possibility that they will not be fried in the middle.

Serve cooked cutlets fried on both sides with a side dish and fresh herbs. What is your classic side dish for cutlets today? We have mashed potatoes.

Bon Appetit.

How to cook delicious minced chicken cutlets in the oven

As you know, delicious cutlets can be cooked not only in a pan, but also baked in the oven. Such a long-playing process of cooking chicken cutlets, but for that it turns out quite tasty as we serve them with delicious gravy.

Ingredients:

• minced chicken 800-850 gr.
• bow 2 heads
• milk 100 ml.
• white bread 100 gr.
• sour cream 4-5 tbsp. spoons
• tomato paste 2 tbsp. spoons
• hops-suneli 0.5 teaspoon
• salt and pepper to taste

Cooking process:

First you need to soak the bread in milk so that it turns into porridge. Then squeeze it slightly and transfer to the meat. Cut the onion into small cubes. If you don’t want to muck with the onions and you have a blender, then grind it into porridge with a blender and transfer to the meat.

Salt and pepper the meat to taste and mix well. In order for the meat to mix well with the rest of the ingredients, you need to take some minced meat and forcefully throw it back into the bowl. In this way, we throw and mix the minced meat for 2-3 minutes.

Grease the baking sheet well with vegetable oil. We wet our hands and sculpt small cutlets from the mixed minced meat and put them on a baking sheet. Unforgettable to leave a small distance between cutlets.

Now we put the baking sheet in an oven preheated to 180-190 degrees and let stand for 20-25 minutes. While the cutlets are languishing in the oven, you need to have time to prepare the sauce. In a deep plate or bowl, mix sour cream, tomato paste, suneli hops and sweet paprika, stir well until smooth. The consistency of the sauce should be like milk. If it turns out thicker, add water and stir.

After 25 minutes, remove the cutlets from the oven, fill them with the prepared sauce and put them back in the oven for another 20 minutes at the same temperature.

The dish turns out to be so juicy and tasty that you have to cook again the next day, since the whole family asks for more, but it is not. Bon Appetit.

Recipe for making juicy and tender minced chicken cutlets with the addition of semolina

Semolina is added to cutlets in order to hold the minced meat together, that is, before there was white bread in the place of semolina. The added semolina will make the patties juicier and softer. For a special taste, if desired, you can add garlic and hot peppers to the minced meat, but this is at your discretion.

Ingredients:

• minced meat 1 kg.
• bow 2 heads
• sour cream or mayonnaise 1 tbsp. spoon
• egg 1 pc.
• semolina 8 tbsp. spoons
• seasoning salt and pepper to taste
• vegetable oil

Cooking process:

Since there is no bread and milk in the recipe, we will start cooking by chopping the onion into small cubes. Then we put it in a bowl with the meat, so as not to forget, then you can immediately salt and pepper, and also add your favorite ingredients.

The next batch of products is an egg, sour cream and semolina. add and stir the food well. After that, leave the minced meat alone for literally 10-15 minutes so that the semolina will absorb a little moisture and swell.

Now you can heat oil in a frying pan, sculpt cutlets and fry them on both sides until a beautiful blush.

These are such beautiful pills for hunger turned out with the addition of semolina, bon appetit.

Minced chicken cutlets with oatmeal

Such cutlets are devoured even by those who proudly declare that he does not digest oatmeal even to the smell. The cutlets are very tasty, tender and juicy. The oatmeal is not even felt, and the chic design will make the dish more beautiful.

Ingredients:

• chicken legs 2 pcs
• milk 0.5 cups
• oatmeal 0.5 cups
• onion 2-3 heads
• garlic 2-3 cloves
• egg 1 pc.
• ground paprika 2 tsp
• salt and pepper to taste
• breadcrumbs
• vegetable oil

Cooking process:

It will take some time for the flakes to get wet. therefore, first of all, mix the milk with the egg and beat until smooth. Then add the flakes and mix everything well again. Cover and leave for 15-20 minutes.

Remove the skin from the legs and cut off the meat. Add some chicken breast meat if desired. Of course, the easiest way is to cook minced meat from one breast, but this way the cutlets turn out to be drier. You can leave a little meat on the bones so that later there was something to make a delicious broth for the soup.

Pass the cut meat through a meat grinder along with onions and garlic. But if you do not have a meat grinder, you can do the same action with a blender. It is only important that there are no veins in the meat that will be wound around the blades and thereby slow down the process.

Mix chopped meat with flakes, salt, pepper, add paprika and mix well.

Pour the breading into a plate. We make cutlets from minced meat about 100 grams. Yes, the cutlets are large, but the design requires it. Roll out the stuck cutlets in breading on both sides.

We take 2 small onions and cut them into rings. We make rings thicker. And press the onion rings into the cutlet, as shown in the photo.

Now fry the cutlets in vegetable oil on both sides. Since the portions are quite large, it will take longer to fry. It took me about 2 minutes per side.

So that the bow does not fall out, it is necessary to turn over with the help of two shoulder blades.

After all sides are fried, cover the pan with a lid and simmer the cutlets over low heat for 20 minutes.

Before serving, we make claws from olives and serve bear paws with a side dish.

Bon Appetit.

Minced chicken cutlets with potatoes

The recipe for cooking cannot be simpler than tasty, fast and very satisfying. In this recipe, there is only one drawback; it is better not to cook them for freezing, since the potatoes will then not be very tasty.

Ingredients:

• chicken fillet 2 pcs.
• onion 1 pc.
• egg 1 pc
• potatoes 1 pc.
• flour 1 tbsp. spoon
• salt and pepper to taste
• vegetable oil

Cooking process:

Bon Appetit.

How to cook minced chicken cutlets with steamed vegetables

The recipe is perfect for those who want to eat right and monitor their health. After all, food cooked in a double boiler is much healthier than fried in vegetable oil.

Ingredients:

• chicken fillet 1 pc.
• egg 1 pc.
• carrots 1 pc.
• seasoning for chicken meat
• salt and pepper to taste

Cooking process:

Cut the breast into pieces and grind in a meat grinder. Peel and grate the carrots.

Then we mix the carrots with the meat, salt, pepper, add the egg, seasonings and mix the minced meat well.

We make cutlets from the minced meat obtained and put in a double boiler. I got them in two tiers. They cooked for 30 minutes for a couple.

I was afraid that the second tier was not steamed and therefore kept them for another 1o minutes on the first.

It turned out deliciously juicy and very healthy. Bon Appetit.

Minced chicken cutlets with young zucchini

Such yummy will be loved not only by children, but also by adults. They are very good both hot and cold if you take them with you on the road or for a walk in the forest.

Ingredients:

• minced chicken 1 kg.
• young zucchini 1 pc.
• fresh dill 1 bunch
• sour cream 2 tbsp. spoons
• salt and pepper to taste
• vegetable oil

Cooking process:

We take a young zucchini, cut off the tail and grate it. Grind a bunch of dill, put the ingredients in a bowl with minced meat, add salt, pepper, sour cream and mix well.

You can not add eggs to this recipe, but if you do not see your cutlets without adding eggs, then please add no one will judge you. You can also cook in a double boiler.

From the minced meat obtained, make cutlets and fry in vegetable oil on both sides.

Delicious and healthy cutlets will be a great decoration for your dinner or lunch.

Bon Appetit.

Chicken cutlets stuffed with cheese

Minced chicken cutlets are a delicate dietary variation of everyone's favorite dish. Along with fish cakes, chicken cutlets (especially steamed or in the oven) can boast of low calorie content and high nutritional properties, so they are recommended for use in medical and baby food, as well as for weight loss. With all this, minced chicken cutlets are very tasty, satisfying and tender, and cooking them is as easy as shelling pears. In just half an hour, you can get mouth-watering burgers with a crispy crust for lunch or dinner, as well as burgers or snack sandwiches with them. The budgetary cost of chicken cutlets is another incentive for their preparation, and if part of the minced meat is replaced with cabbage and potatoes, then the dish will come out really economical. Getting started?

Often, minced chicken cutlets are undeservedly rejected, since it is believed that they are dry. Yes, chicken does not contain as much fat as pork or beef, but this does not mean that chicken cutlets cannot be juicy. Firstly, it is better to cook minced meat for cutlets yourself, choosing a young bird for this. Secondly, do not forget to beat the minced meat well, throwing it with force on the table or in a bowl - tenderness and juiciness are guaranteed for your cutlets. Thirdly, there is a whole list of products that will help relieve minced chicken from excessive dryness. So, you can add a small piece of lard or butter to the minced meat, it would be appropriate to add grated cheese, which will also give the cutlets a zest.

If you need to make minced chicken cutlets juicy without adding extra fat, onions, cabbage, mushrooms and bread crumb soaked in water or milk will come to your aid. Separately about the latter: do not overdo it with the addition of bread - 250 g per kilogram of minced meat will be quite enough. The same applies to eggs, which are recommended to be added to the minced meat so that the cutlets keep their shape well - use no more than 2-3 eggs per kilogram of minced chicken, otherwise the cutlets will turn out tough. And it is better to add egg yolks without protein at all, since it is the excess amount of protein that leads to the stiffness of the cutlets. But what will definitely not be superfluous is aromatic herbs, piquant garlic and spicy spices. But you shouldn't be zealous here either - chicken meat is very tender and light, therefore it is important not to "hammer" its delicate taste with all sorts of additions.

So, the minced meat is ready, what next? It is best if you put it in the refrigerator for 30-40 minutes, and then start shaping the cutlets. They can be round or oval, thicker or thinner - it all depends on personal preference and further use. So, if you are making minced chicken cutlets to make sandwiches later, it makes sense to sculpt flatter cutlets. Breading also helps to make chicken cutlets juicy, which can be used as bread crumbs or flour. Due to the formation of a crispy crust, the breading helps to keep all the juices inside the patty.

Cutlets can be fried in a pan, cooked in a double boiler or multicooker, or baked in the oven. Cooking cutlets without frying in oil allows you to get a truly healthy dietary dish and chicken for people of all ages. Supplement the minced chicken cutlets with a side dish in the form of potatoes, rice, buckwheat or vegetables, serve them with a delicious sauce - and your loved ones will delightfully eat this wonderful dish. And here are the recipes for the most wonderful chicken cutlets!

Minced chicken cutlets in a pan

Ingredients:
500 g minced chicken
1 onion
1 egg,
30 g butter
3 tablespoons semolina


flour,
vegetable oil.

Preparation:
Mix the minced chicken with finely chopped onion, egg and chopped herbs. Add salt and pepper to taste. Add semolina, mix well and let the minced meat stand for 10 minutes, after which you can start forming cutlets. This should be done with wet hands. Dip the cutlets in flour on all sides, shaking off the excess, and then fry in vegetable oil heated in a pan until golden brown on both sides (about 7-8 minutes on each side).

Minced chicken cutlets with mushrooms in the oven

Ingredients:
500 g minced chicken
250-300 g of champignons,
1 onion
2 eggs,
1-2 cloves of garlic (optional)
2-3 sprigs of dill or parsley,
3 tablespoons flour
salt and spices to taste,
vegetable oil.

Preparation:
Heat vegetable oil in a skillet. Fry finely chopped onions and mushrooms for 7-8 minutes, then let the mixture cool. Combine minced chicken with onions, mushrooms, finely chopped herbs and chopped garlic (if used). Salt the minced meat and add spices to taste. Shape the patties with wet hands. Place patties on a greased, foil-lined baking sheet or in a wide baking dish. Send the cutlets to an oven preheated to 180 degrees for 30-35 minutes.

Minced chicken cutlets with cheese

Ingredients:
700 g chicken fillet,
1 onion
1 egg,
50 g white bread
50 ml of milk
50 g cheese
100 g bread crumbs
1 clove of garlic
salt and spices to taste,
vegetable oil.

Preparation:
Soak the bread in milk for 10 minutes, then squeeze. Pass the chicken fillet, onion and garlic cut into pieces through a meat grinder. Add bread, egg, salt and spices to taste. Mix well. Then add grated cheese on a coarse grater and mix again. Form cutlets from the resulting minced meat, roll them in breadcrumbs. Heat the oil in a skillet and fry the patties on both sides until they are lightly browned.

Minced chicken cutlets with oatmeal

Ingredients:
500 g minced chicken
1 onion
100 ml milk or water
4 tablespoons oatmeal (finely ground)
1 egg,
1 clove of garlic
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Pour oatmeal into a bowl and cover with milk (you can replace it with water). Add the egg and mix thoroughly. Leave the mixture for 10-15 minutes to swell the flakes. Then mix the mixture with minced chicken, finely chopped onion, chopped garlic, salt and spices. Form cutlets from the minced meat and fry them in vegetable oil, for about 5 minutes on each side.

Minced chicken cutlets with carrots and cabbage

Ingredients:
400 g minced chicken
200 g white cabbage,
1 carrot,
1 onion
1 egg,
2 cloves of garlic
1 small bunch of dill
2-3 tablespoons of rye flour or bread crumbs,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Cut cabbage and carrots into pieces and mince. If the cabbage is very juicy, squeeze out the excess liquid. Mix the vegetable mass with the minced chicken. Add finely chopped onion, chopped garlic with dill and egg. Add salt and pepper to taste. Form cutlets with wet hands, breaded in flour or breadcrumbs, then fry in vegetable oil on both sides.

Minced chicken cutlets in a slow cooker

Ingredients:
500 g minced chicken
1 onion
1 slice of white bread
salt and spices to taste,
bread crumbs or flour
vegetable oil.

Preparation:
Soak a slice of white bread in water for 10 minutes, then squeeze and grind in a blender along with the onion. Add the resulting mass to the minced chicken, salt and season with spices to your taste. Form minced meat patties and breaded in breadcrumbs or flour. Pour a small amount of oil into the multicooker bowl, set the "Fry" mode and fry the cutlets with the lid open until golden brown. Then turn the patties to the other side, fry for a couple of minutes, then salted and close the lid and cook for another 5 minutes. Minced chicken cutlets are ready.

Minced chicken cutlets are a traditional dietary classic. Appreciate the wonderful taste and simplicity of preparation of this wonderful dish! Bon appetit to you and your loved ones!

Minced chicken cutlets are one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very varied and cooked in different ways, and secondly, they are very satisfying and no special effort is required to cook them.

The classic chicken cutlets are a great lunch for you and your family. Try making them yourself using the following step-by-step recipe.

This will require:

• chicken fillet or minced meat - 0.5 kg;
• bread - 150 g;
• onion - 1 pc.;
• milk - 50 ml;
• chicken egg - 1 pc.;
• rast. butter;
• spices (salt and pepper).

Only white bread is used for cooking. Cut off the top crust from it and soak in a bowl of milk. The onion is peeled and cut into 4 equal parts along with the garlic.

If you use fillet for cutlets, then pass it through a meat grinder with the rest of the ingredients, after cutting it into small pieces. The minced meat is salted, peppery and mixed with the egg. Stir again and form patties by hand.

Half a centimeter of oil is poured into a preheated frying pan for elephants, and cutlets are laid out. They are fried on each side for 5-7 minutes until a browned crust appears. For serving, you can choose any side dish you like.

With the addition of cheese

Dilute the flavor of regular cutlets by adding a little cheese.

What you need:

• chicken fillet - 0.8 kg;
• cheese - 200 g;
• chicken egg - 1 pc.;
• onions - 2 pcs.;
• flour - 2 tbsp. spoons;
• fresh dill;
• spices.

The chicken fillet is washed and cut into very small pieces. There, cheese is rubbed into a bowl, an egg is driven in, chopped dill and flour are poured. The mixture is salted and peppery. Mix thoroughly until a homogeneous mass is obtained.

Form small lumps and roll in flour. Heat oil in a frying pan. Its amount may vary depending on the degree of roast. We begin to fry the patties with cheese for 5 minutes on each side. Serve the finished dish with a side dish.

Chopped chicken breast cutlets

For a tender and hearty dish, choose the chopped chicken breast cutlets.

This will require:

• chicken fillet - 1 kg;
• onion - 1 pc .;
• sour cream - 2 tbsp. spoons;
• chicken egg - 1 pc.;
• flour - 2 tbsp. spoons;
• salt;
• pepper.

We clean the breast from the skin and select all bones from it, if any. The fillet is finely chopped using a special meat hatchet. Alternatively, you can use a large kitchen knife. We transfer the fillet to a bowl, where we also add the egg, flour and sour cream. Mix, add spices.

Then finely chopped onion is placed in the bowl. Melt a piece of butter in a frying pan. There should be enough of it to be enough for frying all the cutlets. We form lumps of minced meat and fry them in a pan on both sides until a beautiful crust appears.

Breaded

This will require:

• chicken fillet - 1 kg;
• onion - 1 pc .;
• carrots - 1 pc.;
• sliced ​​loaf - 3 pieces;
• drain. oil - 50 g;
• bread crumbs - 300 g;
• salt - 1 tsp;
• pepper;
• rast. oil - 4 tbsp. spoons.

The onion is peeled, divided into 2 parts and finely chopped. The carrots are peeled and grated on a coarse grater. Fry the vegetable mixture in a pan with butter for about 5-7 minutes, until a slight blush appears.

The crust is removed from the loaf, and it is soaked in water or milk for some time. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable sautéing and passed through a meat grinder. Salt and pepper are added to the finished minced meat, the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can do it yourself in advance. Fry the breadcrumbs in a pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden brown crust.

Juicy chicken cutlets with mushrooms

Do you want to cook juicy chicken cutlets? Then use the following step-by-step recipe and be sure that the result will not disappoint you!

What you need:

• chicken fillet - 0.5 kg;
• champignons - 300 g;
• onion - 1 pc .;
• chicken egg - 1 pc.;
• sour cream - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• salt;
• fresh dill;
• rast. butter;
• pepper.

We wash the mushrooms, chop them and put them in a bowl. The onion is peeled and finely chopped. Mix the mushrooms with it and fry them in a pan for 10 minutes. Stir the passivation constantly so that it does not burn. Pass the chicken fillet through a meat grinder and put the minced meat in a deep plate.

Finely chop the greens and chop the garlic in a garlic press. We mix all the ingredients for chicken cutlets: mushroom frying, minced meat, herbs and garlic. Mix thoroughly and leave the mixture to infuse so that the dish acquires a delicious aroma and becomes juicier. Then we form lumps and send them to fry in a pan for 7-10 minutes on both sides.

In a multicooker for a couple

Steamed cutlets are a great dish for those who follow a diet or are simply committed to a healthy lifestyle.

This will require:

• chicken fillet - 400 g;
• onion - 1 pc .;
• chicken egg - 1 pc.;
• white bread - 4 pieces;
• milk - ½ cup;
• rast. butter;
• salt;
• pepper.

We wash the chicken fillet, pat it dry with napkins or paper towel and pass it through a meat grinder. Cut off the crusts from the bread and soak it in milk. If it has absorbed too much moisture, then you can squeeze out slightly. The husk is removed from the onion, and it is finely chopped. Fry it for about 5 minutes.

Combine the ingredients for the cutlets in a bowl. Mix thoroughly and form lumps of the same size. We place them in the grid on top of the multicooker bowl, set the “Steam cooking” mode for 20 minutes. After the indicated time, the cutlets will be ready.

With cabbage

What you need:

• chicken fillet - 0.6 kg;
• cabbage - 200 g;
• chicken egg - 1 pc.;
• flour - 3 tbsp. spoons;
• garlic - 1 clove;
• bread crumbs - 100 g;
• rast. oil - 4 tbsp. spoons;
• salt;
• pepper.

The cabbage is peeled from the upper leaves and cut into several pieces, after which it is chopped in a blender to a puree state. Then we transfer it to the same bowl where the minced meat will be prepared. Fillet is passed through a meat grinder or, like cabbage, is chopped using a blender.

Put the chicken with the cabbage and mix. Chopped garlic, salt, pepper are added next. You can also add special chicken seasoning if you like. Next comes the egg and flour to hold the ingredients together. We form cutlets and roll them in bread crumbs. Fry in a preheated pan in oil until a crust appears.

Diet - no eggs

An easy recipe for tender cutlets that can be eaten even by small children.

This will require:

• chicken fillet - 0.8 kg;
• cheese - 100 g;
• garlic - 1 clove;
• onions - 2 pcs.;
• sour cream - 2 tbsp. spoons;
• mustard powder - 1 tsp;
• bread crumbs - 150 g;
• salt;
• pepper.

Chicken fillet is cut into pieces and passed through a meat grinder or blender along with onion and garlic, previously chopped. The cheese is grated on a fine grater. Add spices, mustard powder, sour cream and bread crumbs to the resulting minced meat. Mix the mixture thoroughly and send it to the refrigerator for 10-15 minutes so that the components are held together.

After the indicated time, we take out the minced meat and begin to form the cutlets. Fry them under the lid, alternately on both sides, until a golden brown crust appears. The dish can be served with any side dish.

Kiev style in the oven

Did you know that it is actually very easy to cook chicken cutlets in the Kiev style oven at home? Be sure to try it and see for yourself!

This will require:

• chicken breast - 4 pcs.;
• processed cheese - 1 glass;
• lim. juice - 1 tbsp. spoon;
• fresh parsley;
• garlic - 2 cloves;
• chicken eggs - 2 pcs.;
• bread crumbs - 2 cups;
• nutmeg - ½ tsp;
• salt;
• pepper.

We beat off the chicken breast with a kitchen hatchet and completely grease it with lemon juice. Processed cheese is grated on a coarse grater, mixed with herbs, garlic and nutmeg. From the resulting mixture, a filling is formed for oblong cutlets. From the specified amount of ingredients, 4 pieces are obtained.

The filling is placed in the middle of the broken breast and wrapped. The seams are secured with skewers or toothpicks. Roll the cutlets completely in breading and send them to the oven. We control the cooking process visually. As soon as a golden crust appears, the cutlets can be taken out. Remember to remove the skewers before serving! The best side dish is mashed potatoes or vegetables.

This will require:

• chicken fillet - 1 kg;
• bread or sliced ​​loaf - 0.5 kg;
• onions - 2 pcs.;
• drain. oil - 150 g;
• cream or milk - 120 ml;
• rast. oil - 2 tbsp. spoons;
• salt;
• pepper.

Finely chop the onion and fry in a skillet with oil until transparent. The crust is cut off the bread. We separate about 70 grams of crumb, which will be used for cooking minced meat. Fill it with cream. Cut the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - consider this point. Leave the minced meat in the freezer for a while.

The onion and soaked crumb are mixed and also chopped in a blender. We combine this part with minced meat and mix thoroughly. Add salt and pepper. Knead the minced meat well so that the seasonings are completely distributed over it.

The next step is to add the coarsely chopped butter. Stir again and at the same time make sure that the oil does not begin to thaw. We again send the minced meat to the freezer for half an hour, so that all the components are properly bonded in it and it is not liquid.

The cutlet breading is made from finely diced leftover bread. The smaller they are, the better. We take out the minced meat, form cutlets and roll them in breadcrumbs. Fry in a pan for 2 minutes on each side. Bon Appetit!

You can cook them with mushrooms, green peas, honey, ginger and chili, or stick to a more traditional option.

5 secrets of delicious chicken cutlets

1. Use skinless meat for minced meat, otherwise the dish will be too fatty.

2. To make the cutlets tender and keep their shape better, beat off the minced meat: just pick it up several times and throw it into a bowl with force.

3. If the recipe contains white bread, try to use slightly dried pieces. Fresh crumb will add sourness.

4. As a result, it will be tastier if the minced meat is in the refrigerator for 30 minutes.

5. Add 5-6 crushed ice cubes to 500 g of minced meat. Then the cutlets will be even juicier.

1. Classic chicken cutlets

Ingredients

• 2 slices of white bread;
• 70 ml cream;
• 500 g minced chicken;
• 1 chicken egg;
• ½ teaspoon salt;
• ¼ a teaspoon of ground black pepper;
• ½ teaspoon dried dill;
• 5 tablespoons of butter;
• 1 cup bread crumbs
• 2 tablespoons of vegetable oil.

Preparation

Cut the crusts from the bread, break it into small pieces, cover with cream and let it brew for 2 minutes.

Add the minced chicken, egg, salt, pepper, dill and 3 tablespoons of room temperature butter. Mix the ingredients thoroughly and place in the freezer.

After 10 minutes, remove the minced meat and form into oval cutlets. Dip them in breadcrumbs.

In a large skillet, heat 2 tablespoons of butter over medium heat and add the vegetable oil. Fry the patties until a dark golden crust appears, 4-5 minutes on each side.

2. Chicken cutlets with corn and chili

Ingredients

• 500 g minced chicken;
• 1 tablespoon turmeric
• 1 teaspoon ground coriander
• ½ spoon of ground cumin;
• ½ tablespoon grated ginger;
• 2 cloves of garlic;
• salt to taste;
• 3 potatoes;
• cumin seeds - to taste;
• 3 green chili peppers;
• 1 onion;
• 1 teaspoon of black pepper;
• 3 tablespoons of milk;
• 1 small carrot;
• 150 g fresh or thawed corn;
• 20 g fresh cilantro;
• 2 chicken eggs;
• ¼ a glass of semolina.

Preparation

Add turmeric, coriander, ground cumin, ginger and crushed garlic to the minced chicken and mix well. Season with salt to taste and leave for 10-15 minutes.

Put the peeled potatoes in a saucepan with cold water, bring to a boil and cook for 20-25 minutes. Drain the water, let the tubers cool slightly and crush them well.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add cumin seeds and finely chopped chili. When the peppers begin to sizzle, add the chopped onion to it and saute until the vegetables are tender.

Put the minced meat in a frying pan, season with salt and pepper. Fry, stirring constantly, for 10-15 minutes. And to avoid the appearance of lumps, pour milk into the pan.

Add finely chopped carrots, corn and chopped cilantro to the minced meat and vegetables. Simmer everything under the lid for a few more minutes.

When the mass has cooled, add mashed potatoes to it and salt to taste. If the mixture is too soft, you can add ½ cup of bread crumbs to it.

Form small round patties, dip them in lightly beaten eggs and season with semolina.

In a clean skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the patties on each side until golden brown.

3. Chopped chicken cutlets in the oven

Ingredients

• 150 g sweet red pepper;
• 60 g feta cheese;
• 1 small onion;
• 500 g chicken fillet;
• 40 g butter;
• 1 green onion;
• 1 chicken egg;
• 1 tablespoon vegetable oil.

Preparation

Preheat oven to 300 ° C and grill the peppers on the wire rack until they are black and tan. Then transfer it to a heat-resistant plastic bag, tie it up and let it sit for 10 minutes.

Pour finely diced feta cheese, onion and peeled baked pepper pulp into a deep bowl.

Rinse the chicken fillet with cold water and pat dry with a tissue. Chop finely or chop it with a heavy knife into minced meat and place in a bowl with vegetables.

Add room temperature butter and chopped green onions. Beat in an egg, salt, pepper and mix the resulting mass thoroughly so that it becomes homogeneous.

Shape the minced meat into small patties and place them on a greased baking sheet with vegetable oil. Place them in an oven preheated to 190 ° C and bake for 20 minutes.

4. Chicken cutlets with mushroom filling

Ingredients

• 600 g minced chicken;
• salt, black pepper - to taste;
• 150 g champignons;
• 1 small onion;
• 150 g of cheese;
• 3 tablespoons of vegetable oil;
• breadcrumbs.

Preparation

Place the minced chicken in a large bowl, season with salt and pepper, mix well. Cut the champignons into small plastics, chop the onion and grate the cheese on a coarse grater.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Fry the onion in it for 3-4 minutes, then add the mushrooms and bring the ingredients until tender. Then transfer the contents of the skillet to a plate and mix with the cheese.

Take the minced meat and place it in the palm of your hand in the shape of a pancake. Place the onion, mushroom and cheese filling in the center and gently seal the edges. Dip the patties in bread crumbs.

Heat 2 tablespoons of vegetable oil in a skillet over medium heat and fry until golden brown on both sides.

5. Chicken cutlets with rice and zucchini

Ingredients

• 100 g of rice;
• 500 g chicken fillet;
• 1 carrot;
• 1 onion;
• 200 g zucchini;
• 1 bunch of greens;
• 1 chicken egg;
• salt, black pepper - to taste;
• 3 tablespoons flour;
• 2-3 tablespoons of vegetable oil.

Preparation

Pour well-washed rice into a saucepan with cold water and cook over low heat until cooked for 15–20 minutes. Let it cool down.

Chop chicken fillet, carrots and onions in a blender or scroll through a meat grinder, and then put in a deep bowl. On a coarse grater, grate the zucchini and add them to the resulting mass, after slightly squeezing out the juice that has separated.

Mix the minced meat and zucchini thoroughly, put boiled rice, finely chopped greens in a bowl and beat in an egg. Season with salt and pepper to taste and knead thoroughly.

Form small patties and drench them in flour. In a skillet over medium heat, heat the oil and fry on both sides until golden brown.

6. Chicken cutlets with teriyaki sauce

Ingredients

• 400 g minced chicken;
• 4 chicken eggs;
• 1½ onions;
• 1½ teaspoon sugar
• 3½ teaspoon soy sauce
• 4 tablespoons of cornmeal
• 2 tablespoons of sake or dry white wine;
• 2 tablespoons of sugar;
• 2 tablespoons mirin or white sweet wine
• 1 tablespoon vegetable oil;
• 5 g toasted sesame seeds.

Preparation

In a deep bowl, combine the minced chicken with egg, 4 tablespoons of grated onion, sugar and 1½ teaspoon of soy sauce. Stir all ingredients thoroughly for 2-3 minutes.

Form the minced meat into flat, round patties and dip in the cornmeal.

In a clean bowl, combine sake, sugar, mirin and 2 tablespoons of soy sauce. Heat vegetable oil in a skillet over medium heat and add teriyaki sauce. Fry the cutlets in it for 3 minutes on each side.

Decorate the finished dish with sesame seeds.

7. Arabic chicken cutlets

Ingredients

• 1 potato;
• 150 ml of milk;
• 2 slices of white bread;
• 500 g minced chicken;
• 200 g fresh or thawed green peas;
• a couple of sprigs of fresh dill;
• 2½ teaspoon salt
• 1 egg;
• ½ cup semolina;
• 4 tablespoons of vegetable oil;
• 1 leek;
• 2 cloves of garlic;
• a few sprigs of fresh thyme;
• a few sprigs of fresh oregano;
• ground paprika - to taste;
• 100 g tomato paste;
• 1 teaspoon sugar
• 200 ml of water.

Preparation

Grate the potatoes on a fine grater and squeeze out the juice. Transfer to a large bowl. Pour milk into a deep bowl and soak bread slices for 2 minutes, squeeze them and add to potatoes.

Stir in the minced chicken, green peas, finely chopped dill and 1½ teaspoon of salt. Turn the ingredients into a smooth paste and then form into small round patties.

Pour the egg into a small bowl, beat it lightly, dip the cutlets and dip them in semolina. In a skillet over medium heat, heat the vegetable oil and cook the patties until golden brown on both sides.

Fry the thinly sliced ​​onion rings in the remaining fat. When it starts to brown, add chopped garlic, thyme, oregano and paprika to the pan.

Continue cooking for another 1 minute, then add tomato paste, sugar and salt, add water. Return the cutlets to the skillet, cover and simmer over low heat for 10 minutes.

8. Chicken cutlets with mustard and honey

Ingredients

• 500 g minced chicken;
• 1 tablespoon grain mustard
• 2 teaspoons of honey;
• 2 green onions;
• ¾ cups of bread crumbs;
• salt, black pepper - to taste;
• 2 tablespoons of olive oil.

Preparation

In a deep bowl, combine the minced chicken, mustard, honey, finely chopped green onions, and bread crumbs. Season with salt and pepper to taste, then mix thoroughly.

Shape the minced meat into small patties and refrigerate for 30 minutes.

In a large skillet, heat oil over medium heat. Fry the patties until golden brown for 4-5 minutes on each side.

9. Chicken cutlets with ginger

Ingredients

• 3 cloves of garlic;
• 50 g fresh ginger;
• 4 onions;
• 4 fillets of skinless chicken thighs;
• 2 skinless chicken breast fillets;
• ½ bunch fresh coriander;
• 2-3 tablespoons of fish sauce;
• salt, black pepper - to taste;
• 3 tablespoons of sunflower oil.

Preparation

Chop the garlic, ginger and onion in a food processor. Add chicken, coriander, fish sauce there, salt, pepper and mix until smooth.

Heat vegetable oil over medium heat. Form small patties and fry for 4 minutes on each side.

10. Thai Chicken Cutlets

Ingredients

• 500 g minced chicken;
• 200 g zucchini;
• 2 sprigs of fresh cilantro;
• 5 green onion feathers;
• ½ lime;
• 2 teaspoons fish sauce
• 1 egg;
• salt to taste;
• 2 tablespoons olive oil
• ½ cup sweet chili sauce.

Preparation

Place the minced chicken in a large bowl. Add to it grated zucchini peeled and seeds, finely chopped cilantro and green onions, juice and finely grated lime zest, fish sauce.

Pour in the egg, salt and mix the contents of the bowl thoroughly. The minced meat should turn out to be homogeneous, but slightly watery.

Form into small patties. Heat olive oil over high heat. Place patties, then reduce heat to medium and sauté for 5 minutes on each side.

Serve with sweet chili sauce.

Based on materials

Lush, aromatic and delicious chicken chops are a favorite dish for both adults and children. However, few people know the history of this dish. Initially, at home, in France, "cotelette" was called a piece of beef on a rib.

Moreover, the meat was taken from the first ribs, which are closest to the back of the head. They were grilled. But then this dish evolved slightly, the bone was discarded, because without it, meat is easier to cook.

Some time later, cutlet raw materials became chopped, and a little later minced meat, into which they began to add familiar to every modern housewife: milk, bread, eggs, semolina.

Cutlets came to Russia under Peter I. The chicken variety of the dish appeared a little later, under another sovereign, Alexander I, who, while traveling around the country, stopped at Pozharsky's tavern. Veal cutlets were ordered for the ruler for breakfast.

The required type of meat was not available and the innkeeper, fearing the sovereign's wrath, decided to cheat. Served chicken cutlets in bread crumbs. The dish was to Alexander I's taste, it was even included in the tsar's menu.

The prototype of the popular "Kiev cutlets" appeared in Russia under Elizaveta Petrovna, the dish was brought by students who went to study in France.

Modern cuisine of different nations of the world knows many variations on the theme of cutlets. In Germany, they cook - schnitzel, in Poland - zrazy with filling, in Turkey - kefte with lamb, and in Asia, cutlets with apricot filling - kyufta - are popular. We offer you to get acquainted with the most popular cutlet recipes.

Chicken cutlets - a delicious recipe for chicken breast cutlets

This version of chicken cutlets is distinguished by its speed of preparation and a minimum of ingredients. However, despite this, the result is very tasty, juicy and appetizing.

Ingredients:

• 1 chicken breast;
• 2 eggs;
• 2 large onions;
• flour - about half a glass;
• salt, pepper, aromatic herbs.

Cooking procedure:

1. The washed meat is passed through a meat grinder.

2. Finely chop the onion.

3. Drive eggs into the resulting minced meat, add salt and spices at your discretion. We mix everything thoroughly until smooth.

4. Having formed cutlets small in size, roll them in flour on both sides. Fry the cutlets in a preheated pan in vegetable oil until golden brown.

To remove any remaining fat, you can lay the patties on a paper towel.

How to cook minced chicken cutlets?

This version of the chicken cutlet recipe can be considered a classic, because it is the most popular and loved by most of us.

Ingredients:

• 0.7 kg fillet;
• 0.1-0.15 kg of bread crumb;
• ¼ Art. milk;
• 2 garlic cloves;
• 1 onion;
• 1 medium egg;
• salt and spices.

Cooking steps:

1. We divide the bread crumb with our hands or with a knife and soak in milk;
2. Grind chicken, peeled onions, garlic and soaked bread in a meat grinder;
3. Add the egg, salt, spices at your discretion and mix thoroughly.
4. With wet hands, we form small cutlets, which we fry in vegetable oil in a preheated pan on both sides until golden brown.

Photo recipe for chicken cutlets in a slow cooker - we cook healthy steamed cutlets

In a slow cooker, you can cook delicious chicken cutlets, which can be safely considered a dietary dish and given to children.

Ingredients:

• 0.3 kg fillet;
• 2 onions;
• 40 g semolina;
• 1 chicken egg;
• spices and salt.

Cooking procedure:

1. Grind fillet with peeled onions in a meat grinder. Add salt, egg, spices and semolina to the resulting minced meat. We knead everything thoroughly.

2. Add water to a multicooker pan, put a special bowl for steaming, which we grease with a small amount of oil. Put the formed cutlets in a steaming container, set the timer for half an hour.

3. After this time, the cutlets are ready to eat.

Chopped chicken cutlets - very tasty and juicy

A simple and original recipe for making chopped chicken cutlets. Their second name is ministerial.

Ingredients:

• 0.5 kg fillet;
• 1 onion;
• 2 garlic prongs;
• 2 medium eggs;
• 40-50 g starch;
• 50-100 g sour cream or mayonnaise;
• salt, spices.

Cooking steps:

1. Cut the washed fillet into small pieces.
2. Finely chop the peeled garlic teeth.
3. Finely chop the onion.
4. Add eggs, spices, prepared onions, garlic to the chopped fillet, mix thoroughly.
5. Pour starch into the minced meat, mix again. If you have free time, it is better to let the semi-finished cutlet steep in the refrigerator for several hours. This will make the final result softer and faster to fry.
6. Fry in a preheated pan in sunflower oil on both sides for 3-4 minutes.

This recipe refers to the dishes of the Belarusian cuisine. In their homeland, these cutlets are poetically called "fern flower". In addition to the standard amount of chicken fillet (0.7 kg) and onions (1-2 pcs.), You will need:

• 1 egg;
• 0.1 kg of hard cheese;
• 0.1 kg butter;
• yesterday's or stale white bread;
• salt, spices.

Cooking procedure cutlets with cheese:

1. Soft butter must be mixed with grated cheese, rolled into sausage, wrapped in plastic wrap and put in the refrigerator.
2. Cooking minced meat, passing fillet and onion through a meat grinder.
3. Add the egg, salt and any appropriate spices or herbs to the minced meat (onion, parsley, dill - whoever loves what), mix thoroughly.
4. We put a small amount of minced meat on the palm, in the middle of the resulting cake we arrange a small piece of cheese-butter sausage. Close the top with another piece of minced meat, form an oval cutlet.
5. Fry until golden brown in a preheated pan over high heat on all sides.
6. Then add a little water to the pan, reduce the heat and simmer for about 15-20 minutes.

We offer you a chic recipe for juicy chicken cutlets in a slow cooker - 2in1 cutlets: steamed and fried at the same time.

Ingredients:

• Chicken fillet - 1 kg;
• Onions - 2 big things;
  
• Baton - 150 grams;
• Eggs - 2 pieces;
• Milk - 2/3 multi-glasses;
• Vegetable oil - 5 tablespoons;
  
• Salt - 2 teaspoons without a slide;
  
• Spices for meat - 1 teaspoon.

Cooking procedure juicy and tasty cutlets in a slow cooker:

1. Soak a randomly chopped loaf in milk. At this time, we pass the chicken and peeled vegetables through a meat grinder.

2. Combine bread with minced meat and egg, add salt and spices, knead thoroughly.

3. We form meat balls from the finished minced meat. Roll some of the prepared cutlets in bread crumbs. Add vegetable oil to a multicooker bowl. We set the baking or frying mode and wait for the oil to warm up. Put the breaded patties in a bowl.

4. On it we put a container for steam cooking, lubricated with a minimum amount of oil. We put our cutlets on a plastic container, set a timer for 25-30 minutes.

5. After 15 minutes from the start of cooking, turn the cutlets in the multicooker bowl. After the beep, we release steam and take out our cutlets.

6. As a result, we got 2 dishes - delicious chicken cutlets with a crispy crust and juicy steam cutlets.

Diet Chicken Cutlet Recipe - Perfect Chicken Cutlets for Kids

Chicken cutlets are especially popular among fans of delicious diet food, especially if they are not fried in vegetable oil, but steamed. For 1 kg of ground chicken, prepare:

• 4 onions;
• 2 eggs;
• 1 cup oatmeal
• 1-2 bunches of green onion feathers;
• salt, spices.
• any vegetables for a side dish.

Cooking steps diet cutlets:

1. We pass the ingredients for the minced meat (onion and meat) through a meat grinder. Add eggs, salt and spices to your taste. Instead of crumb, this recipe uses healthier oatmeal. We form cutlets.

2. We cook in a double boiler (slow cooker) for about half an hour along with any vegetables.

3. Incredibly healthy chicken diet cutlets are ready!

Chicken Kiev cutlets - incredibly tasty!

Despite the large number of variations, everyone's favorite is the classic recipe for Kiev cutlets, in which oil and herbs must be put inside the fillet. For 1 chicken breast you will need:

• 150 g breadcrumbs;
• a bunch of greens;
• 50 g butter;
• 2 eggs;
• salt, spices.

Cooking procedure authentic Kiev cutlets:

1. Cut the butter into small pieces with sides 1cm * 2cm. We put them in the freezer for now.
2. We cut each breast into 2 layers in width. From one full breast, we get only 4 pieces. To make the meat softer, we suggest lightly beat off the resulting fillet through cling film.
3. Add each piece, spread the butter and chopped greens on the edge.
4. We roll up the rolls, starting from the edge where the butter filling is laid out.
5. We prepare two containers, one for breadcrumbs, and the other for beaten eggs.
6. We dip our rolls first in an egg, then in crackers. We carry out this procedure again.
7. Put the future Kiev cutlet in a thorough breading for half an hour in the freezer.
8. Fry in a hot frying pan in sunflower oil, for the first couple of minutes - over high heat to form a crust, then, at low heat, for about 7 minutes under the lid. Due to the size, it will not hurt to fry the cutlets on the sides. The highlight of the dish is the melting butter, so they are especially tasty with the heat, with the heat.

How to cook chicken cutlets with mayonnaise?

Do you want delicious, tender patties that are cooked in the blink of an eye? Then try our recipe, in which you need to put 3 tablespoons on a pound of fillets. starch and mayonnaise. All other ingredients are pretty standard:

• 1 onion;
• 2 eggs;
• 2 garlic prongs;
• Spices and salt.

Cooking steps:

1. We cook minced meat according to the standard scheme, grind meat, onion and garlic. We add eggs, starch, spices, mayonnaise and salt to them.
2. Knead the minced meat for about 5 minutes, then form the patties and start frying them in vegetable oil.

Healthy chicken cutlets with oatmeal

Another recipe in which the splendor of the dish is given not by potatoes and bread, but by half a glass of oatmeal. In addition to them and the standard 0.5 kg of chicken, prepare:

• 1 chicken egg;
• 6 tbsp milk;
• 1 onion;
• 2 cloves of garlic;
• spices and salt.

Cooking procedure:

1. Soak the flakes for half an hour in a mixture of eggs and milk.
2. We pass the ingredients for minced meat through a meat grinder: meat, onions, garlic.
3. We mix the swollen flakes with minced meat, salt, add paprika, pepper and any other spices to your taste.
4. Knead the minced meat for 3-5 minutes.
5. Fry in a hot frying pan on both sides, first over high heat to form a crust, and then reduce it and cover the patties with a lid, simmer until tender.

Lush minced chicken cutlets with semolina

We hope you don't mind experimenting and trying a very successful variety of cutlets with semolina. For 1 kg of minced meat you need 150 g, and besides this:

• 3 chicken eggs;
• 3 onions;
• 3 garlic prongs;
• 100 g sour cream or mayonnaise;
• Salt, herbs, spices.

Cooking steps cutlets with semolina:

1. Prepare minced meat from garlic, onion and meat using a blender or meat grinder.
2. Add chopped greens to it if desired.
3. We drive in eggs, add semolina, spices, salt, sour cream / mayonnaise. Knead and let it brew for at least half an hour.
4. Fry in a hot frying pan on both sides. If desired, you can pre-bread cutlets in breadcrumbs or flour.

Tender chicken cutlets with starch

Starch allows the cutlets to be fried and not dry, we offer you the most, in our opinion, the most successful option with this additive. In addition to the chicken (0.5-0.7 kg), onions (1-2 pieces) and a couple of eggs, which are already familiar to the rest of the recipes, you will need:

• sour cream - 1 tablespoon;
• potato starch - 2 tablespoons;
• spices, salt, herbs.

Procedure:

1. We cut fillets and onions into small pieces or use a meat grinder or blender to make minced meat from them;
2. Add sour cream, eggs, starch, finely chopped greens, onions, salt to it.
3. Knead, insist for about half an hour.
4. Form patties and fry in oil.