Chopped fillet cutlets: ingredients, recipe, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The first thing that comes to mind when made from meat is meatballs or meatballs. Since childhood, the stereotype of the usual second course has not changed even now. This is mashed potatoes or pasta and a ruddy cutlet, chopped from a chicken breast, on special occasions or just hastily fried in a pan by a constantly busy mother. Each family has its own taste of this product, as well as pies, borscht, as well as other attributes of a classic Slavic family. Moreover, there are hundreds of cooking options for this dish, but of them, the ones from childhood will always be the most beloved. The recipes for chopped poultry fillet cutlets presented below are selected from a host of others precisely according to user reviews. After all, who to believe, if not popular opinion?

Classic recipe. Ingredients

Cooks are constantly trying to invent something new, adding various additional components to the dish. Therefore, the basic recipe for cutlets chopped from fillet is gradually forgotten. In fact, it is the simple option that is the most versatile, ideally combined withany garnish. Therefore, it is worth taking note of this recipe. It will require:

• 700 grams of chicken crumb;
• 1 onion;
• 60 grams of cream or milk;
• 2- 3 eggs;
• 3 -4 cloves of garlic;
• 100 grams of wheat flour;
• 1 tsp each s alt and allspice;
• 1\4 grated nutmeg.

The energy value of these chopped fillet cutlets is only 180 calories per 100 gram serving, so they can be classified as a low-calorie food.

Cooking meat base

The usual version is made from minced meat with a meat grinder or blender, combined with stale bread and spices. But the recipe for Chopped Chicken Breast Cutlets is based on a different technology. The meat is cut into very small pieces with a sharp knife. To do this, cut the chicken fillet into thin long strips along, and then chop each one as finely as possible. This method allows more juice to be retained, which makes the chicken cutlets very tasty, as they usually come out a little dry when cooked in the usual way.

When all the meat is cut, dry it with a paper towel, removing any remaining moisture - this technique is used by professional chefs to give cutlets a rich golden crust, because dry meat has a more even tan when roasted. Finely chop onion, mix with choppedpress the garlic and add to the meat. There also send spices, s alt and eggs, previously combined with sour cream. Knead the minced meat thoroughly with your hands, adding flour in the process (some replace it with starch or semolina). Place the minced meat for chopped cutlets from tender chicken fillet in a cool place for half an hour (or an hour), so that the ingredients exchange tastes and the aroma of spices opens. After that, you can proceed to the heat treatment of products.

How to cook?

For those who are preparing a dish of this kind for the first time, it will not be clear how to fry cutlets from chopped chicken fillet. After all, minced meat does not look like a classic from a meat grinder. Forming products by hand does not work well: the mass often breaks into pieces and the dense shape of the usual cutlets does not work. Usually chopped cutlets are spread on an already heated frying pan (with vegetable oil) with a spoon, forming neat oval cakes no more than 7 cm long and 4-5 cm wide.

You can also make them round, but not too thin: you should not press the mass strongly with a spoon to the pan, the thickness of the cutlets should be within 2-3 cm. When they are well browned, turn over with a spatula to the other side. It is important to ensure that the fire of the stove is not too strong, as they can fry well on the outside, but remain damp inside, because the pieces of meat are fried longer than regular minced meat from a meat grinder. It is recommended to break one finished cutlet to make sure that it has really reached the desired condition.

How to make meatballs more juicy? Tips from experienced housewives

If, after all the manipulations in the cooking process, the quality of chopped chicken fillet cutlets does not satisfy, a few tricks from professional chefs can make them juicy:

1. When kneading minced meat, add a double portion of sour cream, but it should be thick. When frying, a liquid dairy product will not be actively absorbed into the meat, but rather will contribute to the spreading of the minced meat. The cutlets will begin to absorb the fat from the pan and the taste will be significantly disappointing.
2. An easier way is to stew in a small amount of water or broth, which should cover the cutlets put in a saucepan for 1/3 of the total mass. Extinguishing is carried out over high heat for ten minutes under a tightly closed lid.

Milky onion gravy for cutlets

For those who prefer stewed meatballs, this gravy recipe will be a hit as it makes them so much more tender and the onion really brings out the flavor. It only takes three ingredients to make the gravy: milk (you can use cream, but the calorie content will increase significantly), onions and spices of your choice (Italian herbs are a great choice).

Six onions cut into thin half rings and fry in 2 tbsp. vegetable oil until transparent, pour two glasses of milk and simmer over low heat under the lid until the onion is completely softened. This usually takes no more than 15 minutes. In the process, add a pinch of s alt and spices, as well asStir occasionally with a spoon. When it is ready, pour it over fried cutlets and simmer for another 10 minutes so that the products are well saturated and enriched with taste.

With mushrooms

Chopped chicken fillet cutlets with mushrooms are very tasty. At the same time, the energy value is the same low-calorie. And due to the subsequent steaming in a small amount of broth, the products are more juicy. Fresh mushrooms are used for cooking:

• 200 grams of mushrooms;
• 2 eggs;
• 600 grams boneless chicken meat;
• 2 onions;
• 3 tbsp. l. heavy cream or sour cream;
• 2- 3 tbsp. l. semolina (sometimes it is replaced with flour);
• 1 tsp without a slide of s alt;
• 3 cloves of garlic, crushed in a press;
• 1/3 tsp each coriander, nutmeg and black pepper.

If desired, you can add a small bunch of parsley or other herbs. To give chopped fillet cutlets a more original taste.

Cooking minced meat

First of all, you need to rinse the mushrooms under running water, in no case soaking it for a long time - they will immediately absorb moisture, and the cooking process will be delayed. Dry with a paper towel and cut into thin small cubes. Heat the pan with two tablespoons of vegetable oil and fry the mushroom slices in it until the color changes slightly and the liquid evaporates, then put them on a plate, pour another 1 tbsp into the pan. l. oil and fry finely chopped onion in it untiltransparent state.

After the stove fire is turned off, mix the mushrooms and onions, add all the spices, s alt, garlic and sour cream to them, which, if necessary, can be replaced with mayonnaise. Send semolina and eggs there, mix thoroughly. Chicken meat cut into small pieces. Even if this process seems tedious and you really want to use a food processor for chopping, you should not do this, because the very essence of the recipe will be lost. The meat should retain its juiciness by slicing, not minced meat.

Mix the previously prepared mushroom mass with cold cuts, knead thoroughly with your hands and place the workpiece in the refrigerator for forty minutes so that the semolina swells, which subsequently gives the cutlets the correct shape. After the resting time is over, fry the cutlets in a pan over low heat for 3-4 minutes on each side until a rich ruddy color. It is better to serve chopped cutlets with mushrooms still warm with spicy ketchup and fresh vegetable salad. Buckwheat or barley porridge, boiled pasta or traditional mashed potatoes are good as a side dish.

Helpful advice from an experienced chef

To make it easier to cut the meat for chopped cutlets, the fillet is frozen in the refrigerator. And then with a sharp knife they cut into the thinnest strips, which, in turn, are chopped with a billhook into small pieces. This is really very convenient, as solid frozen meat holds its shape well and does not slip in your hands. OnlyIt is worth considering: the fillet is not completely frozen to a solid piece, but only slightly frozen, that is, it should be in the freezer for no more than half an hour.

Can cutlets be dietary?

Why not? The calorie content of many dishes depends on the method of preparation, especially when comparing frying in a pan in oil and baking in the oven. It is these dietary chopped chicken fillet cutlets that will be an excellent dinner. Since they have an energy value of only 120 calories per hundred grams. Moreover: many do not like the presence of fat remaining in the product after frying, and oil is not needed at all for baking in the oven. So, to prepare 5 servings (two cutlets per serving), you will need the following set of products:

• 500 grams of meat;
• 1 onion;
• a small bunch of parsley (can be mixed with dill);
• 2 eggs;
• 1\2 tsp each s alt and black pepper;
• a generous pinch of ground oregano;
• 2 tbsp. l. breadcrumbs.

How to cook meatballs in the oven?

It's even easier than frying in a pan, wasting time constantly monitoring cutlets. Chop the meat into small pieces (if they turn out to be no more than 0.5 cm in size - very good). Mix with also finely chopped onions and herbs. Add spices, crackers and eggs. The last ingredient is especially important. Do not ignore the addition of an egg - chopped chicken fillet cutlets baked in the oven retain their shape thanks to this particular ingredient. Since semolina or starch is not put in minced meat to makethe dish is more dietary.

Knead with your hands and let the minced meat stand at room temperature for 10-15 minutes, and in the meantime, you can warm up the oven well and line the baking sheet with foil. With a spoon or hands moistened in cold water, put small oval-shaped cutlets on a baking sheet and bake at a temperature of 180 degrees for half an hour. At the end of cooking, increase the heat of the oven (220 -250 degrees) and wait another ten minutes so that the cutlets are better reddened and take on an appetizing look.

A few ideas for those who like mixed flavors

Chicken cutlets are very tasty if you add grated hard cheese to minced meat (200 grams for every 0.5 kg of meat), and replace sour cream with mayonnaise mixed with garlic. Such a dish has a higher energy value, therefore it is welcomed by people who work hard physically. As a snack, these patties, along with a burger bun and vegetable cuts, seriously compete with street fast food, being a he althier dish thanks to home cooking.

Those who want to make meat cutlets lighter can add grated vegetables to the minced meat: for example, zucchini or carrots, in a 3:1 ratio. This type of meatballs is advised to be eaten by nutritionists, as the fiber of vegetables contributes to good bowel function, which is one of the primary factors for weight loss.