Everyone loves minced chicken cutlets - from young to old. This dish is suitable for both diet and children's meals. You can prepare minced chicken cutlets in different ways, the main thing is that it is better to make the minced meat yourself rather than buy it store-bought. Only in this case will you get truly delicious minced chicken cutlets.
Minced chicken cutlets recipe
The most delicious cutlets are homemade. They prepare very quickly, and the ingredients for them can always be found on hand.
Ingredients:
- minced chicken – 500 g;
- onion – 1 pc.;
- egg – 1 pc.;
- white bread - 3 slices;
- milk – 100 ml;
- vegetable oil;
- salt pepper.
Preparation
To make your cutlets juicy and tasty, prepare the minced meat yourself. You don’t have to choose just fillet; any chicken will do. Soak the pulp of white bread with milk. Squeeze and add to the minced meat. Peel the onion and grate it on a fine grater, or immediately grind it with the minced meat through a meat grinder. Add egg, pepper, and salt to the minced meat. Stir well to ensure all ingredients are well combined. Wet your hands in water, form medium-sized cutlets and place on a hot frying pan. Fry on both sides until golden brown.
Chicken cutlets stuffed with breadcrumbs
Ingredients:
- minced chicken – 1 kg;
- onions – 2 pcs.;
- eggs - 1 pc.;
- cheese – 300 g;
- breadcrumbs;
- salt pepper;
- vegetable oil.
Preparation
Grate the onion on a fine grater, add it along with the eggs to the minced meat. Season with salt and pepper. Grate the cheese and set aside. Take the minced meat into your hand, form it into a flat cake and place a little grated cheese in the middle. Fold over the edges of your tortilla and make a patty. Roll each cutlet in breadcrumbs and place on a hot frying pan. Fry well on both sides until fully cooked. These cutlets can be served with vegetables or green peas.
Chicken cutlets in the oven - recipe
Ingredients:
- minced chicken -600 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- eggs – 1 pc.;
- pepper, salt;
- sour cream – 4 tbsp. spoons;
- tomato paste – 1 tbsp. spoons;
- water – 200 ml;
- sugar – 1/2 teaspoon.
Preparation
Chop the onion and potatoes and pass through a meat grinder, and then place in a blender. Add the egg, salt, pepper and beat the mixture well. You should end up with a mass similar to pancake batter. Add the potato mixture to the ground chicken and mix well. Form small cutlets and fry them on both sides over high heat until fully cooked. Prepare the sauce: mix sour cream, paste (you can use ketchup), water, sugar and a little salt. Place the cutlets in a deep frying pan and pour the sauce over them. Bake in a well-heated oven for about 7 minutes.
Chicken cutlets with mushroomsIngredients:
- minced chicken – 1 kg;
- mushrooms – 450 g;
- eggs – 4 pcs.;
- milk – 150 ml;
- butter – 250 g;
- breadcrumbs;
- salt pepper.
Preparation
Wash the mushrooms, chop finely and fry in butter until cooked. Mix the minced meat with milk and one egg. Salt, pepper and mix the dough thoroughly. 
Take some dough in your hand, make a flat cake and place fried mushrooms on it. Form an oblong cutlet, roll it in breadcrumbs, then in beaten eggs and fry in a frying pan in melted butter.
Cutlets with minced chicken go well with any side dish - fried potatoes, mashed potatoes, pasta, buckwheat and other cereals. Even just with a vegetable salad, they will look like an exquisite restaurant dish. Your family or guests will never be left disappointed with dinner if you choose the recipes we offer as one of the main courses.
You can make very tasty cutlets from minced chicken. To chicken cutlets turned out juicy and airy, use our recipe and tips.
Ingredients:
Chicken mince— 800 grams
Egg- 1 piece
Potato– 1 piece (100 – 150 grams)
Bulb onions— 1 piece (70-100 grams)
Garlic- 3-4 cloves
Flour— 100-150 grams
Spices: salt, ground black pepper, herbs (optional).
How to cook juicy minced chicken cutlets
1 . Peel the onion and garlic and cut into very small cubes.
2
. Peel the potatoes and grate them on a medium, coarse or fine grater (as you like). If you grate potatoes on a coarse grater, add some chopped potatoes on the finest grater. These starchy potatoes will add fluffiness to your cutlets. Add salt and squeeze out the juice.
3
. Mix minced chicken, grated squeezed potatoes, onion, garlic, egg. Spice up.
4
. Add flour until the minced meat becomes thick enough to give the shape of the cutlets. It is quite difficult to say the exact amount of flour, since the consistency of minced chicken can vary.
5
. It is easier to make minced chicken cutlets with wet hands (swept in cold water). Each cutlet must be dredged in flour before being placed in the frying pan.
6
. Fry the cutlets in a hot frying pan with vegetable oil on both sides. Depending on how coarsely you grate the potatoes and chop the onions, cook the cutlets over medium-low heat. To prevent the cutlets from falling apart, do not cover the pan with a lid.
Delicious minced chicken cutlets are ready.
Bon appetit!
Minced chicken cutlets
Chicken cutlets are tasty, healthy, economical, tender and always delight the household. To prepare a tasty and juicy minced chicken dish, you should select the ingredients and maintain all proportions. The main thing is not to overcook the cutlets in a frying pan or in the oven, since chicken meat, although incredibly tender, quickly becomes dry and bland if overheated. That's why, rule #1: try all the time, watch the time carefully. So, you need to start by choosing minced chicken: store-bought or homemade?
Store-bought minced chicken: composition and benefits
Store-bought minced chicken is just as healthy and tasty as making it yourself. If it is of high quality and fresh, of course. You can eat minced chicken without worrying about your figure, since per 100 grams of product there are 140 calories, 7 grams of fat and half a gram of carbohydrates. But the product is rich in proteins, per 100 grams – 20 grams of proteins. Minced meat contains a number of elements, such as sodium and calcium, phosphorus and potassium, magnesium, iron, copper and zinc. There are also almost all B vitamins, vitamin K and E.
The benefit is that by preparing dietary cutlets from minced chicken, you can saturate the body with all the useful substances. The elements and vitamins contained in the product strengthen the bone and nervous systems, stabilize sugar levels, make blood vessels stronger, and energize the heart and muscles. Minced chicken is also great for people with problems with the digestive system.
Store-bought minced chicken: how to choose
- Pink colour. Fresh chicken, its loin part, is pale pink in color, this is exactly what minced meat should be. If it is greyish, it means the meat is spoiled. A rich pink color is also not acceptable, closer to orange or reddish; if the minced meat is like that, it means that seasonings have been added to the meat, which may mean that the fillet is not fresh. Usually seasonings are added to cover up the smell of spoiled meat.
- The smell is barely noticeable. If the smell is strong, gives off a sourish note, the minced meat is spoiled. It is also not good if the minced meat smells too much of black pepper - this is the seasoning that is used to mask the unpleasant odors of chicken meat.
- The consistency is thick and viscous. If the minced meat leaks through your fingers, you definitely don’t need such a product. Minced chicken is dense and viscous, you can immediately make a cutlet from it, without even adding flour. Make sure that the minced meat does not contain more fat and veins than the meat itself - white veins should be rare. Also, these inclusions, if you can taste them by touch, should be soft, in a word, it should be fat, without it the cutlets will be bland.
How to cook delicious chicken cutlets: secrets and recipes
Minced chicken cutlets
- Chicken fillet
- Black pepper, salt and bay leaf – chopped
- White bun
- Milk, but if you don’t have it on hand, you can take water (for soaking the buns)
- Lard – if available, to give a richer taste
- Onion – 2 pieces
- Eggs – 3 pieces
- Semolina or flour
The fillet must be ground in a meat grinder, food processor or blender. First, clean the fillet from the film, bones, if any, veins and cartilage.
Rule #2: If you want tender and juicy minced chicken cutlets, you need to remove all extraneous ingredients from the fillet. The more homogeneous the minced meat is, the fluffier the cutlets will be. Cut the fillet into cubes and grind into mince.
Now let’s leave the meat and move on to additional ingredients: a bun or white bread, soaked in milk for 20 minutes. If there is no milk, it doesn’t matter, water will also soften the bun. Many chefs, by the way, advise soaking bread in water, not milk. While the bread is soaking, chop the onion, then put it in a blender or meat grinder with the minced meat, and again, until the onion is completely chopped, wipe the minced meat. Bread can be replaced with grated potatoes. Cutlets made from minced chicken with crushed fried apples are very juicy.
Now put the onion and minced meat in a bowl, add the bun, first squeezing it out of the milk. Knead and knead the minced meat well.
Rule #3: the more and more thoroughly you mix the minced meat, the more it will be saturated with oxygen, which means the more fluffy the cutlets will be, they will rise and will not become hard.
Now you can beat in the eggs and mix again. Add spices to taste, stir again for about 15 minutes. Then taste for salt and pepper.
Secret No. 4: a little trick. Look at the consistency, if it is liquid, add a spoonful of semolina and mix. This way there will be more minced meat, and the cutlets will be molded better. The minced meat is ready, you can start frying the cutlets. Place a bowl of water near you.
Rule #5: To prevent the minced meat from sticking to your hands, and therefore the cutlets will turn out more beautiful, wet your hands in cold water, and then make the cutlets. Don't dry your hands, let them be wet.
Now fry the cutlets, do not overcook. To make the crust crispy, add more oil, heat on high for 5 minutes, and turn the cutlets over. Then you can reduce the heat and cover with a lid to cook the meat inside. Now you can prepare any side dish and enjoy delicious hot minced chicken cutlets.
In order for chicken cutlets to turn out juicy, you need to maintain the correct proportion of ingredients. The minced meat should be kept in the refrigerator for 1/2 hour before modeling. Form cutlets - the cutlets need to be at least 1 cm high so as not to dry out the meat during frying.
Ingredients:
How to cook delicious minced chicken cutlets
1
. Prepare chicken fillet. Defrost or cut from the carcass (depending on what form the chicken meat is in).
2
. Cut the bread into large pieces, remove the bottom crust (it is the hardest) and pour in milk.
3
. Peel and cut the onion so that it fits into the meat grinder receiver.
4
. Grind the bread, meat and onions through a meat grinder. Add ingredients one at a time.
5
. Salt and pepper.
6
. Mix thoroughly and “beat” the minced meat a little on the bottom of the cup.
7
. Place the cup in the refrigerator for 30 minutes.
8
. Form cutlets and roll them in breadcrumbs. Advice, do not make the cutlets too thin; chicken meat cooks quickly and “thin” (less than 1.5 cm in height) cutlets will be over-cooked and will not be juicy.
9.
Place the cutlets in a well-heated frying pan with vegetable oil and fry over medium heat until golden brown on both sides. It is better not to cover the frying pan with a lid, so the cutlets will not fall apart; it is better to reduce the heat a little.
Delicious chicken cutlets are ready
Bon appetit!
Chicken cutlets are not only tasty, but also healthy. It’s not for nothing that chicken cutlets are recommended to be given to children or people who need to follow a diet. You can cook chicken cutlets in different ways. They are good fried, baked, and steamed after heat treatment.
However, not all housewives turn out juicy chicken cutlets. Although in fact, in order not to spoil this dish, you need to follow a few simple tips.
Secrets of cooking juicy chicken cutlets
In addition to meat, the main ingredients of any cutlet are eggs, bread and onions. It is thanks to them that the cutlets do not fall apart and turn out juicy and very tasty. But unlike its meat counterpart, minced chicken does not tolerate excess additional products. Therefore, it is very important to maintain the correct proportions.
It's worth starting with eggs. This ingredient is the glue that prevents the dish from falling apart in the pan. But there is a nuance: if you add too many eggs to the minced meat, the cutlets will become too tough. Experts believe that it is optimal to add 2-3 eggs per 1 kg of minced chicken. When you prepare homemade minced chicken, especially from fresh fillets of brood hens, you don’t need to add eggs at all, the cutlets will turn out very tender and juicy.
When it comes to bread, the opinions of experienced chefs are divided. Some people prefer to put white crumb soaked in milk into the minced meat. Other cooks advise using ground crackers, as they absorb excess moisture, making the cutlets juicy. In principle, both are right. You can even use starch, oatmeal or regular flour. So here every housewife is free to do as she pleases. Well, or do it as indicated in the recipe. As for the proportions, the opinions of professionals agree on this issue: 250 g of bread per kilogram of minced meat is quite enough.
Now about the bow. This ingredient is needed to give the cutlets a special taste. In addition, cutlets with onions turn out more juicy. You can add it either raw or fried. In the first case, it is recommended to pass the onion through a meat grinder. Otherwise, it may not have time to cook, since chicken meat is fried quite quickly. But the best option is to add finely chopped and already fried onions to the minced meat. And the cutlets will be tastier, and undercooked onions will not crunch on your teeth. But the amount of onions should not be large. This can make the cutlets taste quite strong. The best option is 200 g of onion for every kilogram of minced meat.
And a few words about the minced meat itself. Chicken meat really cooks incredibly quickly. So you shouldn’t make the minced meat too “thin”. This, of course, applies to a homemade product. By the way, it is best to make it from chicken breast, since it is this part of the bird that is the most tender and beneficial for the human body. You can also add a little chicken fat to the minced meat. This will make the finished dish juicier. But you shouldn’t turn the skin through a meat grinder. She could ruin everything.
When all the ingredients have been added to the chopped meat, the minced meat should be allowed to brew in the refrigerator for about half an hour. During this time, the bread will have time to soak in the meat juices. Experienced chefs also advise adding crushed ice to the minced meat. This also gives the cutlets juiciness. In principle, this is good advice. So, if possible, it can also be used.
You need to place the cutlets in an already preheated frying pan with hot oil. Only then will they immediately become crusty and all the juice will be retained inside. But you can bring it to readiness over low heat under the lid.
Well, now it’s time to talk about several of the most popular recipes.
Juicy chicken cutlets from store-bought minced meat
Chicken cutlets made from ready-made minced meat are the easiest and fastest way to prepare this dish. To prepare it you need almost all the ingredients described above:
- minced chicken – 1 kg;
- eggs – 2 pcs.;
- onion – 2 small heads (about 200 g);
- flour – 100-200 g;
- salt and pepper - to taste;
Salt the finished minced meat (if salt has not already been added to it, see the label), pepper, add salt and mix. Then beat in the eggs. Add flour. It is better to do this in two batches, thoroughly kneading the resulting minced meat each time. If the specified amount of flour is not enough to obtain the desired consistency, then you can add a couple more tablespoons of this product.
The finished minced meat should be left for 30 minutes in a cold place, after which you can start making cutlets. Then each of them needs to be thoroughly rolled in breadcrumbs and fried in a frying pan on both sides until a crust forms. Then you can reduce the heat, cover the pan with a lid and hold the cutlets for another 2-3 minutes on each side.
Chicken breast cutlets
This recipe involves making your own minced meat. Therefore, you will have to stock up on:
- chicken fillet – 600 g;
- eggs – 1 pc.;
- white bread – 2-3 pieces (approximately 100-150 g);
- milk – 100-150 ml;
- butter – 100 g;
- nutmeg, salt and pepper - to taste;
- crackers and vegetable oil - for frying.
Cut off the crusts from the bread and place in milk for 5-10 minutes. Chop the onion as finely as possible and fry in butter. Scroll the chicken fillet through a large mesh meat grinder. Place onion and squeezed bread crumb into the resulting minced meat. Then beat in the egg, salt, add ground pepper, nutmeg powder and mix thoroughly again.
Place the minced meat in the refrigerator for half an hour, after which you can form cutlets from it, roll it in breadcrumbs and place it on an already hot frying pan. When they are crusty on each side, cook over low heat, covering the pan with a lid.
You can do it differently. Form thin enough cakes, dip each one in beaten eggs, then in breadcrumbs and fry over high heat until crispy on both sides. This cooking option is often called “Pozharsky cutlets.”
Chopped chicken cutlets
Chopped meatballs are easy to prepare. True, maintaining the juiciness in them is somewhat more difficult. To do this, this recipe uses an additional product - cheese. The results are a wonderful dish with a savory taste. You need to prepare the following ingredients:
- chicken fillet – 500 g;
- eggs – 1 pc.;
- onion – 1 small heads (about 100 g);
- hard cheese – 100 g;
- mayonnaise or sour cream – 50 g (about 3 tablespoons);
- starch – 100 g;
- dill, parsley, salt and pepper - to taste;
- vegetable oil - for frying.
Thaw frozen chicken fillet slightly. There is no point in doing this until the end. When frozen, it will be easier to cut. Chop the fillet into small pieces with a knife. Cut the cheese into small cubes and mix with shredded chicken. Chop the onion as finely as possible and add to the meat and cheese. Put starch, egg, mayonnaise and finely chopped herbs there. The mixture needs to be salted, add a little pepper and knead thoroughly.
As in previous cases, let the minced meat stand for a while, form it into cutlets and fry in vegetable oil until cooked, periodically turning from one side to the other.
Juicy chicken meatballs in a frying pan
In fact, meatballs are not much different from cutlets. Except in form. In addition, they are usually more tender than cutlets. You can cook them in the same way as cutlets: steamed, in the oven or in a frying pan. For greater juiciness, a little lard is added to them, but this is not at all necessary. Especially if the resulting dish should be dietary. List of products for making meatballs:
- chicken fillet – 600 g;
- onion – 1 small heads (about 100 g);
- carrots – 50-60 g (half of one medium-sized root vegetable);
- garlic – 2 small cloves;
- milk or cream – 50-100 ml;
- crackers (can be breadcrumbs) – 50 g;
- salt, red pepper, nutmeg and coriander (ground) - to taste;
- breadcrumbs and vegetable oil - for frying.
Grind the chicken, carrots, onions and garlic using a meat grinder. Add milk, crackers and spices to the resulting minced meat. If the minced meat turns out watery, you can add a little more breadcrumbs. Mix everything thoroughly and leave it alone for 30 minutes.
All that remains is to form the balls and fry in hot oil until cooked. If there was too much oil, you can put the finished meatballs on baking paper so that the excess fat is absorbed. The finished dish is best served hot.
Chicken cutlets in a slow cooker
As already mentioned, it is not forbidden to steam chicken cutlets. This dish will retain all the beneficial properties of chicken meat and does not contain extra calories. It is very convenient to steam meatballs in a slow cooker. True, they often turn out to be somewhat dry. The recipe below will help you avoid this problem. For it you will need:
- chicken fillet – 500 g;
- onion – 1 small heads (about 100 g);
- oat flakes – 100 g (it is better to take flakes that do not require cooking);
- garlic – 2 small cloves;
- milk or cream – 50 ml;
- water – 350-400 ml;
- fresh herbs and salt - to taste;
- vegetable oil (preferably olive) – 10 ml.
Boil water and pour oatmeal into it. Mince chicken fillet, onion and garlic. It is advisable to do this twice, then the minced meat will be more tender. Squeeze out the soaked flakes and mix with the crushed ingredients. Pour vegetable oil and milk into the semi-finished minced meat. Add salt to the mixture, add chopped herbs as finely as possible and mix thoroughly. Leave the minced meat for half an hour and form into cutlets.
Pour water into the multicooker, install a wire rack, place the cutlets on it and cook for 20 minutes in the “Steamer” mode.
Serve ready-made chicken cutlets to your household for lunch or dinner with a variety of side dishes: cereals and vegetables. You can use ketchup, salsa and other red varieties as a sauce. However, many people prefer to flavor the cutlets with mayonnaise or sour cream. This is also acceptable.
Video recipes from the chef: "Three sauces for chicken cutlets"
Our menu today includes chicken breast cutlets. The main problem with chicken breasts is that they often turn out quite dry when cooked. The fact is that fillet fibers do not contain fat, which could seep through and soften during heat treatment, as is the case with fatty meats such as pork neck. Therefore, if you decide to fry a chicken fillet cutlet, you need to soften it somehow: you can add some of the fattier meat, finely chopped lard to the minced meat, or, as in my recipe, add grated frozen butter, which, in addition to softness, gives the cutlets an incomparable taste and aroma .
For juiciness, it is very important to add not melted butter to the minced meat, but rather small pieces of it, then during the frying process, the butter will gradually melt while remaining inside, giving the chicken cutlets juiciness and tenderness.
Ingredients:
- 2 chicken breasts (500 g)
- 2 dried pieces of loaf
- 1 medium onion
- 50 g butter (1/4 pack)
- 1 raw egg
- 1 cup flour (for breading)
- refined oil for frying
- salt (1 tsp without top)
- black pepper to taste
Wrap butter (50 grams = 1/4 pack) in cling film and put in the freezer for 20...30 minutes.
Pour cold water over the bread crumb (without crusts) to soak.
Using a meat grinder or chopper, make minced chicken breasts. (If you come across watery breasts and the minced meat is a bit runny, you don’t need to add 4 tablespoons of water in step No. 6).
Chop the onion very finely, the finer the better. You can grate it.
Preparing minced meat for cutlets.
Combine minced chicken breasts with soaked bread (squeeze a little), egg, and onion.
Mix the minced meat thoroughly, add salt (1 tsp without top), pepper (less than 1/3 tsp), add 4 tbsp for juiciness. water, in the cutlets it will turn into a broth and will be held in the bread crumbs inside. The minced meat may turn out runny - stir it with a spoon for 5 minutes. or beat by tearing off pieces of minced meat with your hand and throwing it back into the bowl, the water will be absorbed into the meat and you can work with the minced meat.
Are you watching your figure? Guests are coming soon and you need to set the table, but you don’t have time for fancy dishes? Are you fasting or have stomach problems? Chicken cutlets - your decision! This article will talk about the intricacies of cooking, and also write a recipe for perfect chicken cutlets.
Choosing minced meat
To make minced chicken cutlets tasty, juicy and tender, you need to choose the right meat. You can take ready-made minced meat, but in this case the composition will also contain fat, chicken skin, and it is not a fact that the meat will be of the first freshness. There are some secrets for choosing minced chicken.
Choosing the right spices is half the battle
We figured out how to choose minced meat, now we need to decide what spices we will add to our cutlets. Chicken cutlet recipes usually only include salt and pepper, but believe me, if you add a few spices, the cutlets will take on a new taste that will not leave anyone indifferent.
- Pepper mixture. Panacea for all chicken meat. If you like it spicy, add a mixture of several types of pepper, believe me, you will never regret your decision.
- Turmeric. Another spice that should be present in chicken dishes by default. Not only will the cutlets turn out golden, they will acquire a unique aroma and delicate, refined taste.
- Rosemary or thyme. These herbs will add an unusual spice to the cutlets; you can replace them with Provençal herbs, and then the taste of the cutlets will be slightly sweet and spicy. Don’t be afraid to experiment; most importantly, don’t overdo it with these seasonings, otherwise you’ll get the opposite effect.
- Salt. If you choose the right spices, you will be surprised, but salt is a completely optional component! The above seasonings and herbs are in perfect harmony with each other and do not require the addition of salt at all.
Chicken cutlets
First, here is a recipe for classic cutlets. These are pork and chicken cutlets that turn out to be very filling, tender, juicy and quite high in calories. If you are watching your figure, then read the next paragraph, there is a dietary recipe there.
Ingredients:
- minced chicken breast - 440 grams;
- minced pork (thigh or brisket) - 340 grams;
- lard (if you prepare minced meat yourself) - 85 grams;
- medium-sized egg - 3 pcs.;
- spices - turmeric, cumin, herbes de Provence, salt - to taste;
- breadcrumbs - 150 grams;
- vegetable oil - a few tablespoons.
Preparation.
- If you take meat and want to make minced meat yourself, you should prepare it like this: the first piece is pork, the second is chicken, the third is lard. Place them in the meat grinder one by one to make the minced meat even and easier to mix. If you want to add onions and garlic, also mince them or finely chop them.
- Add turmeric, cumin and herbs of Provence to the prepared minced meat, salt and pepper, break the eggs and knead well. Take the minced meat in your hands and lightly toss it into the plate to get rid of any air bubbles.
- Wet your hands with cold water. Pour oil into a frying pan and heat well. Form small cutlets of medium thickness, roll in breading and fry for 5-7 minutes on each side.
A little life hack: to make the cutlets more juicy, put a small piece of lard inside each one. It will melt during frying and give the cutlets juiciness and an indescribable aroma.
Dietary chicken cutlets
This recipe uses ground chicken. These chicken cutlets are suitable for those who watch their figure and their health. The cooking principle is similar to the above, but change the ingredients:
- minced chicken breasts - 740 grams;
- spices - to taste (necessarily a mixture of peppers);
- egg - 3 medium;
- vegetable oil for frying.
You should not use breadcrumbs, they add quite a lot of calories.