Delicious chicken cutlets: recipes

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

Chicken is the most popular kind of poultry. It is mainly bred for eggs and tender dietary meat. Both of these products are important in their own way to ensure a he althy human diet. For example, many interesting and he althy dishes can be made from chicken meat. Each of them deserves special attention. But the most popular is still chicken cutlet. You can cook it in different ways. It all depends on the type of the original semi-finished product and the selected recipe.

Chop cutlets

In Russian cuisine, a cutlet is considered to be a product in the form of a cake made from minced meat. But it is not necessary to grind the main product very much. After all, this leads to the loss of precious moisture. And for poultry meat, which is already considered quite dry, this is especially important in detail. That is why chopped chicken cutlet is considered more juicy and tasty. To prepare it, you will need the followingingredients:

• 500 grams of white chicken meat;
• 3 tablespoons each of potato starch and mayonnaise;
• s alt;
• 2 eggs;
• pepper;
• 2 garlic cloves;
• fresh greens.

It's easy to make these cutlets. The technology of their preparation consists of several stages:

1. First of all, you need to cook minced meat. For this, the fillet washed and dried with a napkin should not be passed through a meat grinder. It should be cut with a sharp knife into small cubes and put in a deep bowl.
2. Add eggs, mayonnaise, chopped herbs and garlic to the meat, after passing it through the press. Mix well.
3. Sprinkle starch. Repeat mixing.
4. The second stage is pickling. Place the bowl in the refrigerator for about a couple of hours. To prevent the products from winding, it is better to cover it with a film. If the minced meat is left at room temperature, then 35-40 minutes will be enough.
5. The third stage is frying. First, you need to heat the oil well in a frying pan.
6. Spread the minced meat with a tablespoon and fry the products until golden brown.
7. After this, the workpiece must be turned over and the fire made smaller. Fry on the second side under the lid until cooked.

Such chopped minced meat cutlets are tender, juicy and look very appetizing.

Breaded cutlets

Most often, ordinary minced meat is still used for cooking cutlets. And so that the meat inside is better fried and does not lose juice, they usebreading from grated crackers. Chicken cutlet prepared in this way is more familiar to the mass consumer. To prepare it in a home kitchen, you will need:

• 1 kilogram of chicken breasts;
• 50 milliliters of milk;
• 10 grams of s alt;
• 1 onion;
• 2 eggs;
• 35 grams of any vegetable oil;
• 80 grams of rye bread;
• 50 grams of breadcrumbs.

The method of cooking cutlets in this case is extremely simple:

1. Pass the washed meat together with the peeled onion through a meat grinder.
2. First soak the bread in milk and then squeeze it well. This mass can be immediately added to the minced meat or preliminarily grind it in a meat grinder.
3. Add the rest of the recipe ingredients and mix thoroughly.
4. From the prepared minced meat, form oval (or round) blanks.
5. Roll them in breadcrumbs.
6. Fry in oil on both sides.

Breading during heat treatment creates a dense crust on the surface of the cutlets, which does not allow the precious juice to come out.

Cutlets in pancakes

Poultry cutlets can not only be fried, but also baked in the oven. And ordinary pancakes are sometimes used as the original “breading”. Chicken cutlet turns out very tasty and looks quite impressive. For work you will need:

For minced meat:

• 0.5 kilograms of chicken fillet;
• pepper;
• 1 onion;
• s alt;
• 1 carrot.

For pancakes(for each cutlet):

• 10 grams of sour cream;
• 1 egg;
• pepper;
• s alt.

Method of cooking:

1. First you need to make minced meat. To do this, chop the fillet with onions and carrots in a meat grinder.
2. Shape cutlets with wet hands.
3. To make egg pancakes, beat all the ingredients well. Fry in vegetable oil until bright golden brown.
4. Carefully wrap each cutlet in a pancake envelope.
5. Place the blanks on a baking sheet and bake in the oven for 6-7 minutes. If desired, they can be sprinkled with grated cheese.

Such cutlets due to carrots and onions are very juicy and fragrant. They are good served for dinner with fresh vegetable salad.

Cutlets with semolina

Usually, poultry cutlets do not have a special volume. To eliminate this drawback, you can add a little semolina to the minced meat. After swelling, it will be able to give the blanks the desired volume. In addition, such cutlets will be more delicate in taste. To prepare them, you will need the following set of products:

• 1 kilogram of cooked minced chicken;
• 200 grams of semolina;
• 1 egg;
• 2 bulbs;
• s alt;
• 10 grams of sour cream;
• pepper.

How to cook such chicken cutlets? The recipe for this dish is not particularly difficult:

1. Finely chop the peeled onion. This can be done with a blender, meat grinder or a regular sharp knife.
2. Add chopped onion along with egg, pepper and s alt to minced meat. Mix it all thoroughly.
3. Pour semolina into the resulting mass and put sour cream. Mix again and leave for 20 minutes (to swell the cereal).
4. Make cutlets with wet hands.
5. Fry on both sides until a characteristic golden crust forms.

Cutlets cooked according to this recipe are soft and simply “airy”.

Cutlets with cottage cheese

Chicken cutlets with cottage cheese are very unusual in taste. Making them is, in principle, easy. And the result will exceed all expectations. To work you will need:

• 500 grams chicken fillet;
• 1 egg;
• 250 grams of cottage cheese;
• 1 pinch each of ground pepper and s alt;
• 50 grams of vegetable oil;
• 1 sprig of fresh dill.

You need to cook such cutlets in stages:

1. First, cut the fillet into pieces, and then chop them in a meat grinder or food processor.
2. Add chopped herbs and all other ingredients according to the recipe (except oil).
3. Knead the minced meat well. The mass should be almost homogeneous. Additionally, it can be repulsed a little.
4. Shape the resulting mixture into small cutlets. Large blanks do not need to be done.
5. Fry them in oil until a characteristic crust forms. Do not cover the pan with a lid.

Cutlets from such an unusual minced meat are soft, verydelicious and not at all dry.

Luxury cutlets with sour cream

To make chicken breast cutlets softer and fluffier, you can use another original way. It combines an unusual way of cooking minced meat and double breading. For this recipe you will need:

• 600 grams of chicken breasts;
• 80 grams of onion;
• s alt;
• 2 eggs;
• 100 grams of sour cream;
• 70 milliliters of sunflower oil;
• ground black pepper;
• 90 grams of breadcrumbs.

To prepare these cutlets you need:

1. Meat cut off the bone. Moreover, the skin does not need to be separated. With it, the minced meat will be much juicier.
2. Cut the resulting fillet randomly into pieces and pass it twice through a meat grinder.
3. Chop the onion finely. Saute it in oil over medium heat.
4. Add sour cream, s alt, crackers and a little pepper to the minced meat.
5. Beat one and a half egg whites until stiff.
6. Chop the cooled onion also in a meat grinder.
7. Add both of these components to the minced meat and mix everything well. The prepared mass can be beaten additionally.
8. Connect the yolk with the rest of the protein.
9. Pour crackers onto a plate.
10. Make meatballs out of minced meat.
11. Bread them first in egg and then in breadcrumbs.
12. Fry in hot oil over medium heat until golden brown on one side.
13. Turn over the blank. Bring cutlets to readinesslid over low heat.

During the heat treatment, the products can be turned over several times so that they do not burn.

Cutlets with cheese and herbs

To somehow diversify the daily diet, you can try to cook chicken breast cutlets with cheese and fresh herbs. The result will not leave anyone indifferent. For this option you will need:

• 300 grams chicken breast;
• 1 onion;
• 15 grams of s alt;
• 1 processed cheese (100 grams);
• 2 grams ground pepper;
• 1 egg;
• a third of a bunch of dill;
• 65-70 grams of vegetable oil.

The cooking method is somewhat similar to the previous options:

1. Peel the onion, cut into small cubes, saute in oil and then cool.
2. Twist the breast in a meat grinder.
3. Add egg and grated processed cheese. Mix well.
4. Introduce chopped dill, pepper, onion and s alt. Knead the minced meat well.
5. Blind cutlets with wet hands. This must be done very carefully.
6. Fry them in a pan on both sides. Control the end of the process by the formation of a golden crust.

These cutlets are best served with potatoes (fried or mashed).

French cutlets

Many housewives are familiar with quite popular meat in French. But it turns out that this dish can be prepared not only from a whole piece of meat, but also from minced meat. And both options taste good. Having beforethrough the eyes of a photo, French-style chicken cutlets are not difficult to cook at all. To do this, you will need the following basic ingredients:

• 500 grams minced chicken;
• 2 slices of loaf;
• 50 grams of sour cream;
• s alt;
• 80 grams of cheese (hard);
• 5 fresh mushrooms;
• pepper;
• favorite seasonings and spices;
• 50 milliliters of milk;
• a little vegetable oil.

For this recipe you need to use the following technology:

1. Put the loaf cut into pieces in a bowl and pour over milk. It should soften well.
2. Place minced meat in a deep container. Add s alt, spices and squeezed crumb to it. Stir well.
3. Chop one onion finely. Add it to the minced meat and repeat mixing. The mass can even be slightly beaten off by throwing individual pieces into a container.
4. Line the mold with foil and grease it with oil.
5. Put the formed cutlets into it. There should be a small distance between the products.
6. First place sliced mushrooms on each cutlet.
7. Chop the second onion into slices. Lay them on top of the mushrooms.
8. Pour sour cream over each piece and sprinkle with grated cheese.
9. Bake in the oven for 45 minutes at 180 degrees.

Tender and juicy cutlets with ruddy "hats" will be a real decoration even for a festive table.

Kiev cutlets

There are very tasty chicken fillet cutlets that are familiaralmost everyone. They are often prepared in many cafes and restaurants. In the menu, such products are called “cutlets in Kiev”. Cooking them at home is not difficult. For this you will need:

• 400-450 grams of chicken fillet;
• 2 eggs;
• a little wheat flour;
• 60 grams of butter;
• s alt;
• 1 bunch dill;
• half a liter of vegetable oil;
• pepper;
• breadcrumbs.

A special technique is used to prepare these cutlets:

1. Chop greens finely.
2. Cut the butter into cubes. Roll it in chopped dill.
3. Divide each fillet into two parts (large and small). Remove excess film from the sides.
4. In a large fillet, make a deep longitudinal cut.
5. Unroll it, cover it with cling film and beat it back a little.
6. Sprinkle the meat with pepper and lightly s alt.
7. Put a bar of butter with herbs on a small fillet and wrap.
8. Place it in the center of the big piece.
9. Wrap the meat in an envelope, tucking in the edges.
10. Bread each blank in flour and send them to the freezer for half an hour.
11. Beat the eggs with a whisk.
12. Remove semi-finished products from the freezer. First dip them in the egg, and then bread them in breadcrumbs.
13. Heat vegetable oil in a deep saucepan.
14. Deep-fry the blanks for about 5 minutes.
15. Put them in a mold and put them in the oven for 10 minutes.

So fragrant, juicy,crispy and extremely tasty cutlet will be good with or without any garnish.