The recipe for chicken cutlets in breadcrumbs. Breaded chicken cutlets
No one knows when a cutlet - a piece of meat with a rib bone, became a handful of minced meat with additions of rolls, breaded and fried in oil. Such a plump cake made of minced meat.
And not just meat. From fish, game, mushrooms, vegetables and poultry. Chicken breast cutlets are especially interesting. Chicken is affordable, inexpensive, and delicious when cooked well. Cutlet from chicken meat many are known. The brightest of them is certainly chicken Kiev, as they say in Europe and America. Fillet cutlets are prepared, in which butter and cheese are wrapped, breaded and fried in butter.
Or cutlets "Pozharskie". There are cute legends about them, in different ways, but the essence is approximately the following: someone there, a king or a prince, was driving through the city of Torzhok, wanted to eat, there was no meat in the tavern, and they prepared chicken cutlets for him. I liked the chicken breast cutlets and, since then, the recipe has stuck. Unlikely situation. Firstly, the tsar decided to dine at a roadside inn ... Secondly, there was no meat in the inn, and why then open up. Although historians claim that this is exactly how it was, and we owe the recipe to the owner of the tavern Daria Pozharskaya.
The second legend is about the cook of Count Pozharsky. The essence is the same, someone came to visit the count, and the cook did not have any meat ... In such cases, usually, the count of the cook just ordered to whip. The meat will be brought instantly, and the count will not hit the face in the dirt.
It seems to me that everything was much simpler and more prosaic. The chicken breast cutlet recipe is very simple, like the recipe.
Step-by-step recipe for chicken cutlets
Ingredients (2 servings)
- Chicken fillet 2-3 pcs
- Dry roll 2 pieces
- Milk 2/3 cup
- Butter 100 gr
- Breadcrumbs 0.5 cups
- Salt, ground white pepper, ground nutmeg taste
- I don’t know whether it’s at the inn or at the count’s house. But apparently, the snack was required instantly, tk. nothing shortens life, like waiting for the first glass, and self-respecting people eat hot snacks, Philip Philipovich has learned this to us! The cooks or the owners flew with the appetizer like a fire, and the chicken, from the meat, still cooks much faster. So the name stuck - "Pozharskie". Or, taking into account the method of preparation, first fry - then bake, "Pozharskie" came from the first stage - fry (fry). Anyway. This is philosophy.
- But chicken breast cutlets, it's not a philosophy, it's cool !!! Try to cook chicken cutlets in the oven, without frying on occasion.
- Yes, I’ll say right away, eggs, grated onions, garlic - don’t!
- Chicken fillet, white meat, controversial product. I, for example, am not a big fan. I like chicken legs and wings better. Those. red meat. But, this does not apply to cutlets. Current chicken breasts (fillets) approaching normal size homemade chicken... From two "serious" fillets, you can easily cook a dozen cutlets. So, see for yourself. Previously, chicken cutlets were made from whole chicken trimming all the meat from the bones. Now you can easily cut a kilogram of meat from a store-bought chicken. So, just take a fillet and make chicken breast cutlets.
Chicken fillet (breast)
- Dry bun - always used to be on the farm, the remains of the loaves were dried in the closet, tempting cockroaches. Now, with a modern refrigerator with a "no frost" system, the process is simplified. The loaf is simply cut into pieces and put into the refrigerator. In a few days, usually 2-3 days, the refrigerator dries the roll to a brick state.
- Does anyone else remember the real "Vologda butter"? Write to me, we will be nostalgic together. But, be that as it may, the oil is of normal quality, and not a spread of palm extract and emulsifiers can still be bought. Buy a good butter that you know for its quality.
- Spices, white pepper, nutmeg are optional. I just love the chicken with the combination of white pepper and nutmeg flavors. Yes, and we need it quite a bit.
- We need a meat grinder, with sharp knives and a fine mesh.
- Wash the chicken fillet, remove the remaining fat and film, cut into large pieces.
- Soak a dry roll in warm milk. Why warm? Because in cold milk the loaf will be soaked until the New Year.
Soak dry bun in warm milk
- The butter must first be removed from the refrigerator so that it becomes soft and easily spreads on bread. By the way, eat the butter sandwich.
- Twist the chicken fillet in a meat grinder to make minced meat. Add a piece of butter, about 30 grams. Squeeze the loaf soaked in milk and also twist it in a meat grinder. Stir the minced fillet, butter and rolls and mince again.
Twist the chicken fillet in a meat grinder to make minced meat
- Season with salt, add white pepper and nutmeg. Mix very thoroughly with a fork. Do not be lazy, mix very well. Gradually, without ceasing to interfere, add milk remaining after soaking the roll to the minced meat. Not everything, 2/3 cup will be a lot. The minced meat should not be too runny, it should look like a thick mashed potato. Pour out the rest of the milk. If, nevertheless, you poured too much milk, this can also happen, add some breadcrumbs to the minced meat and mix.
- Minced meat is ready. Now, estimate the volume of minced meat, in what quantity you will get cutlets. For example, ten. Cut the remaining butter into so many pieces with a knife.
Prepared minced chicken breast
- Next, moisten the cutting board a little and with wet hands begin to form the chicken breast cutlets. Put a piece of butter in each cutlet, and cover with minced meat on all sides.
Put a piece of butter in each cutlet
- Make chicken breast cutlets oblong and slightly flattened. Place the chicken cutlets on a dampened board. Next, thoroughly roll the cutlets in bread crumbs. Do not spare the breading!
Thoroughly roll the cutlets in breadcrumbs
- Melt the butter in a frying pan. As soon as the oil has warmed up, start frying the chicken breast cutlets over medium heat.
Fry cutlets over medium heat
- Fry on both sides, taking care not to burn. Ideally, you should get a golden brown crust. Then reduce the heat to low, cover the pan with a lid and steam the chicken breast cutlets for 10-12 minutes.
Ideally, you should get a golden brown crust.
- The first stage is over. Next, put the cutlets together with a frying pan in an oven preheated to 180 degrees for 15 minutes. To bake the cutlets. Or, alternatively, less complicated and faster, put the patties in the microwave for 4-5 minutes, and bake at full power.
Such chicken cutlets with butter cook in the same dining room at an old restaurant, and I think that is why in the recipe, in addition to the techniques typical for almost all ordinary canteens, echoes of restaurant chic can be discerned. The cutlets are delicious and nostalgic!
In this master class, in addition to traditional technology preparation You will learn how to give the cutlet mass the classic shape of cutlets "droplet" with a pointed tip, as well as how to form round hamburger-shaped meatballs.
A few words about the recipe: ideally, whole chicken meat is used, without skin and bones, but the carcass can be replaced with meat from thighs and breasts, it is important that the "red" and "white" meat is about the same amount. The bread in this recipe is not soaked in liquid, as the chicken is already quite wet. From excess liquid, the minced meat will become watery and it will be impossible to form it. If, nevertheless, the minced meat came out wet, you can add a little bread crumbs to it. It should be noted that it will not be possible to mold cutlets in the form of a droplet from such a liquid mince, but you can mold round hamburgers using a side dish, all this is shown in the master class. Onions and carrots must be added stewed and lightly sautéed, not raw.
Peel the onion, cut it lengthwise into 2 parts and chop randomly quite coarsely.
Peel and grate the carrots.
Pour a small amount of refined vegetable oil and sprinkle onions and carrots. Mix.
Fry the carrot-onion mixture over medium heat until lightly browned (about 7 minutes).
Remove the skin from chicken legs (it is not needed for cutlets).
Now you need to remove the meat from the bones. This procedure is called deboning, and it is convenient to carry out it with a small sharp knife, moving it along the bones and bypassing the joints.
The result should be clean meat.
Cut off the crusts from pieces of the loaf (we do not need them), break the crumb into large fibers. For this recipe for cutlets, you do not need to soak bread in liquid. Chicken meat, especially from the legs, is quite watery in itself, the minced meat from it turns out to be wet, just this extra meat juice will saturate the bread, but if you add the already soaked crumb, the minced meat will turn out to be liquid and it will be difficult to form cutlets.
From meat from legs and fillets, bread, butter and carrot and onion sautéed, twist the minced meat in a meat grinder. Take a shallow wire rack.
Add salt to the finished minced meat (for the amount of products specified in the recipe, 1 tsp with a small top).
Spice up.
Mix the minced meat well and beat off. This is a mandatory procedure.
To do this, with a hand dipped in water, tear off lumps of minced meat the size of a cutlet and, from a distance of 20 cm, throw them back into the bowl, thus breaking the minced meat for about 5 minutes, it should become more elastic and form well practically without sticking to the hands.
If the minced meat is still watery, you can add a handful of dry bread crumbs to it, mix and beat off again.
So that the cutlets are the result of the same minced meat, they are portioned - they are divided into pieces with the same number of grams. For example, our raw cutlet will weigh 80 g, tear off a piece of minced meat and weigh each on a kitchen scale. If the scales are not available, you can portion by volume, for example, with a small cup.
Let's give our workpiece a shape classic cutlets in the form of a droplet, as is done in canteens and catering establishments.
To do this, prepare a wide board for processing meat, a wide knife and a bowl of bread crumbs.
Roll the minced meat in breadcrumbs.
Sprinkle the board with breadcrumbs (thin layer) and roll the boneless cutlet blank on the board so that it lengthens.
Hit the cutlet flat with a knife from above. It should flatten and become about 2 cm thick.
Using straight fingers and a knife, form the tip of our "droplet" in one motion.
With a determined motion, walk along the bottom of the cutlet so that you pick it up from the bottom with the blade of a knife and turn it over to the other side.
Slightly hitting the end of the "droplet" with the plane of the blade, form a rounded bottom of our cutlet;
Pry the cutlet from the bottom with a knife blade and transfer it to a baking sheet sprinkled with breadcrumbs.
The droplet cutlet is ready!
This method of forming cutlets requires a certain skill and may not work the first time.
But there is one more simple and quick way- make the balls using the form, go to the next step.
Cutlets from minced chicken- This is 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.
Classic chicken cutlets will become great lunch for you and your family. Try to make 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. oil;
- 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 hammered 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
If you want to taste tender and hearty dish then choose chopped cutlets from chicken breast.
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.
Next, finely chopped onions are placed in a 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;
- breadcrumbs- 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 golden brown.
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. oil;
- 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 great dish for those who follow a diet or are simply a supporter of a healthy lifestyle.
This will require:
- chicken fillet - 400 g;
- onion - 1 pc .;
- chicken egg - 1 pc.;
- white bread - 4 slices;
- milk - ½ cup;
- rast. oil;
- salt;
- pepper.
We wash chicken fillet, blot dry with napkins or a paper towel and pass 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 it 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. Then add chopped garlic, salt, pepper. 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
Easy recipe 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. a spoon;
- fresh parsley;
- garlic - 2 cloves;
- chicken eggs - 2 pcs.;
- bread crumbs - 2 cups;
- nutmeg - ½ tsp;
- salt;
- pepper.
We beat back chicken breast using a kitchen hatchet and completely lubricate it lemon juice. Processed cheese rubbed 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 most the best side dish there will be mashed potatoes or vegetables.
What you need:
- ready-made minced chicken - 0.5 kg;
- zucchini - 0.5 kg;
- chicken eggs - 2 pcs.;
- onion - 1 pc .;
- greens;
- flour - 2 tbsp. spoons;
- rast. oil;
- salt;
- pepper.
Zucchini are grated, onion and garlic are chopped. Then all the vegetables are mixed with the minced chicken. Add a couple of eggs, herbs, salt and pepper to the mixture. Mix thoroughly again. In case the zucchini has released too much juice, a couple of tablespoons of flour are put into the minced meat.
We form cutlets by hand. It is best to wet your hands in advance. cold water... We spread the blanks in a frying pan with heated oil. Fry them on both sides until a crust appears.
The classic recipe in fires
Pozharsky cutlets have been known to us since the time of Pushkin. To this day, the tradition has remained to cook this wonderful dish exclusively from chicken according to a recipe that came from the original sources.
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!
Chicken cutlets breaded impressive delicate taste and low calorie content. Such diet recipe it is easy to cook at home, moreover, very quickly, which will bring great pleasure to both the hostess and the household. Chicken delicacies are perfect for lunch or light dinner.
About the dish
Minced chicken cutlets in bread crumbs have a crispy crust and a juicy composition inside. To achieve this culinary masterpiece it does not always work, it requires a little experience in cooking. But if you follow certain cooking rules and norms, then the first time the result can be brought closer to ideal.
Poultry meat is not capricious, it is easy to cut, cut, then cook into minced meat. Bake in the oven faster than beef or pork dishes. Therefore, the recipe for chicken cutlets is very popular among housewives. In most cases, delicacies are served with mashed potatoes, rice, buckwheat. Decorate with parsley, dill, add greens to the filling, which gives the dish a rich taste and deep aroma.
An important feature is that breaded minced chicken cutlets are not fried in a pan, but baked in the oven. This cooking process relieves some of the responsibilities of the cook, you do not need to stand at the stove and do unnecessary manipulations. It is also safe, as it eliminates the moments of burns from splashing oil - and these are not all the benefits.
In the preparation of minced meat, you can use the pulp of bread, oat flakes, semolina, potato. For juiciness, add cream, mayonnaise, sour cream. For a beautiful golden brown crust, use bread crumbs, which are easy to make yourself or buy at the grocery store. In preparing poultry cutlets, it is better to make breading from white bread rather than rye, so that the color of the filling and crust does not differ.