Homemade chicken cutlets in breadcrumbs

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

Chicken cutlets in breadcrumbs are delicious, hearty, appetizing looking and easy to prepare, able to decorate a festive table or diversify the menu. What are not convincing arguments for their frequent cooking? However, chicken meat has special properties that should be considered. There are several nuances.

Cutlets

The first mentions of cutlets as a separate dish are found in old cookbooks of French restaurants. Then they were bone-in fillet parts, deep-fried in boiling oil. As well as whole fish fillets fried in oil, which were rolled in flour or ground breadcrumbs.

The dish was very popular. Many nations adopted it and began to cook in their own way from the available products. Since then, depending on the country, the concept of "cutlets" has changed beyond recognition. They began to cook them not only from fish or meat, but also from vegetables (pancakes - Belarusian cutlets, minced meatwhich includes ground raw potatoes).

An obligatory ingredient of minced meat for any meatballs is an egg: it glues the minced meat and, when frying, does not allow the meatballs to crawl in the pan, turning into fried minced meat. Roll the cutlets in flour or breadcrumbs, which prevents them from sticking to the bottom of the pan during frying. But also breadcrumbs give the finished dish an appetizing crust. Minced chicken cutlets in breadcrumbs is a dish that is easy to cook in modern conditions and not fall into the mud in front of invited or uninvited guests.

Cooking minced meat

To cook chicken cutlets in breadcrumbs, you need to prepare the following products:

• chicken fillet - 0.5 kg;
• egg - 1 pc.;
• medium bulb;
• 2 garlic cloves;
• milk cream - half cup;
• s alt - 1 tsp;
• starch - 0.5 tsp (to give a nice crust);
• ground black pepper - a pinch;
• breadcrumbs for deboning.

There are two ways to use chicken fillet: grind it through a meat grinder or finely chop it with a knife. The second method is preferable, since the taste of chicken cutlets in breadcrumbs increases dramatically. But it is more laborious and time consuming.

The remaining ingredients of the dish must be ground through a meat grinder and mixed thoroughly. Put the minced meat in the refrigerator for half an hour. After that beathim in a bowl until he begins to be taken in hand by a whole lump. Then again put it in the refrigerator for half an hour.

Cooking process

The resulting minced meat is divided into pieces weighing 50-70 grams. From each form balls, rolling between the palms dipped in water. After that, roll them in breadcrumbs and give them a cylindrical shape. Place on a flat surface sprinkled with breadcrumbs to keep them from sticking.

Pour sunflower oil into a dry frying pan and heat it until it begins to smoke slightly. Carefully pick up each cutlet, trying not to break its shape, and lower it into boiling oil. Cutlets are fried over low heat under a tightly closed lid until golden brown.

For those who are on a diet, medical or for weight loss, you can cook chicken cutlets in the oven, the minced meat recipe is the same. The difference lies in the method of preparation. To do this, you need to grease the form with butter, put cutlets on it and place in an oven preheated to 180 degrees for 25-30 minutes. The oven-cooked chicken cutlets above are lower in calories and easier to digest.

Tricks of the trade

Unlike beef or pork, chicken meat has a soft texture, low density and cooks quickly. This property forces you to follow some rules that distinguish chicken fillet cutlets in breadcrumbs from the preparation of products from othertypes of meat:

• Chicken cutlets should be fried under a tightly closed lid. In this case, there is no need to steam them. Without steaming, the cutlets will have a crispy crust that pairs fantastically with soft contents.
• It is best to grind your own minced chicken instead of buying ready-made.
• Don't overcook the cutlets, trying to give them a crust: overcooked cutlets do not look so appetizing and will be bitter.
• Do not grind bread into minced meat for chicken cutlets: the sensation of taste of the dish will weaken, become less pronounced due to the soft structure of the chicken fillet.
• Ready cutlets have the highest palatability, being slightly chilled after frying. Cooled in the refrigerator and warmed up will not be the same.
• Bread crumbs for boning are best taken from rye bread.
• Don't add carbonated mineral water to minced meat, as many recipes say: it makes no sense - it doesn't affect anything.
• Also, do not add any ingredients to the minced meat, except for those listed, but use your imagination only when preparing a side dish or sauce for these cutlets.

Despite the simplicity of the ingredients and ease of preparation, chicken cutlets in breadcrumbs according to this recipe are unusually tasty and beautiful.