If there is a universal meat dish, then it is definitely cutlets, for which there are many recipes. Today's article will discuss, perhaps, the most popular and many beloved cutlets made from minced chicken.
Among the many varieties of meat, most often housewives prefer the chicken look. Since chicken is distinguished by excellent taste, lightness and healthiness, as well as significantly less fat in comparison with other types of meat. And the most popular dish on the daily diet of almost every family is undoubtedly chicken cutlets. It is easier and faster to cook them, and they always turn out to be satisfying and tasty.
How to cook minced chicken cutlets?
- To cook chicken cutlets, you can use minced meat that is either purchased at a store or cooked yourself. But homemade minced meat always turns out to be of better quality than the store one, besides, it lacks various additives.
- To make the cutlets strong, the minced chicken is preliminarily “beaten off”. To do this, they take it from the bowl in handfuls and throw it back with force.
- For splendor and juiciness, you can put a piece of butter in the center of each cutlet.
- You can diversify classic cutlets by getting a new recipe by showing your imagination. For example, season the minced meat with different spices and herbs, use all kinds of breading, add a variety of fillings, etc.
Features of cooking chicken cutlets
Minced chicken cutlets are much healthier than cutlets made from other types of meat. They are perfect for dietary and children's meals. You can cook them in a pan, steamed, in the oven, in the microwave, in a double boiler, on a grill or on a fire. Moreover, they always turn out delicious. A very important advantage of chicken cutlets is the speed of cooking, regardless of the method of grinding the minced meat. However, in order to fully embody all the advantages, cutlets should be properly prepared.
- Chicken mince (chopped or twisted) is added for juiciness onions, for stickiness - eggs, for splendor and better sculpting of cutlets - bread soaked in milk. At the same time, it is important to put food in moderate proportions, otherwise the opposite effect will turn out. Too much eggs, cutlets will become tough and "rubbery", bread - bread. Onions can be added raw, fried, finely chopped, twisted in a meat grinder or chopped with a blender. According to the chefs, the best proportion is for 1 kg of minced meat: 3 eggs, about 200–250 g of bread and 200 g of onion.
- Cooking cutlets is preferable from chicken breast. It is especially tender, and so that the dish is not dry, you can add a little chicken fat. At the same time, it is advisable not to use chicken skin for cooking minced meat.
- After kneading the minced meat, it needs to be infused in the refrigerator for 30 minutes so that it absorbs the meat juice and becomes juicier. Also, the cook's secret of juicy minced meat is ice, the chopped pieces of which are placed on top of the minced meat.
- To get a crispy crust, cutlets are breaded in breadcrumbs, flour, sunflower seeds, sesame and other products.
Methods for making minced chicken cutlets
There are several ways to heat cutlets. The easiest way is to fry the cutlets in a well-heated frying pan. Moreover, it is important that the pan is hot, then the juice will not have time to drain out of the cutlets. After that, the cutlets are brought to readiness over low heat under the lid.
A very common method is to bake cutlets in the oven, into which, for the same reasons as in the previous version, the cutlets are sent only to a preheated well.
In terms of cooking, besides frying in a pan and baking in the oven, there are other options like steaming, multicooker, or double boiler. The most diet cutlets cooked in a double boiler, and the most high-calorie cutlets are fried in a pan.
1. Chicken cutlets in the oven
Chicken cutlets in the oven are an old Russian dish, with the difference that they were previously baked in a Russian oven. Today, any housewife prepares them in the oven.
Ingredients:
- Chicken fillet without skin - 700 g
- Onion - 1 pc. (medium size)
- Salt and freshly ground pepper to taste
- Chicken eggs - 1-2 pcs.
- Cheese (preferably hard) - 150 g for the filling
- Greens (preferably dill) - a small bunch for the filling
- Vegetable oil - 2-3 tablespoons for frying
- Loaf or bread - 500 g for sprinkling
- Butter - 40-50 g for the filling
Preparation:
- Cut the loaf into small pieces, put on a baking sheet and send to the oven to brown and dry. Then grind it with a blender or roll it with a rolling pin to make croutons.
- Chop the peeled onions and washed chicken fillets with a blender.
- Beat the egg into the minced meat, season it with pepper, salt and knead.
- Grate the cheese, add softened butter, chopped herbs and stir.
- From the minced meat, mold a thin flat cake the size of a palm, put the cheese filling in the middle, lift the edges and pinch them, give the cutlet an oval shape. Then, season the patties in breadcrumbs, put in a pan and fry on both sides for 3 minutes in vegetable oil in a pan.
- Put the semi-finished cutlets in a refractory mold and put in an oven heated to t 190 ° C for half an hour. Cover the patties with a sheet of foil to prevent burnt patties.
- The finished juicy cutlets inside are juicy, with a delicate taste and pleasant aroma. Serve fresh vegetables with herbs and boiled or baked potatoes as a side dish.
2. Steamed chicken cutlets
Keep track of your appearance, weight and diet? Then make hearty, dietary and low-calorie minced chicken cutlets. Even in the absence of a multicooker, you can cook them. This requires a saucepan filled with boiling water. On top of it there is a metal colander or a special steaming stand, in which cutlets are laid out. The structure is covered with a lid and the cutlets are cooked for about 15 minutes. It turns out the effect of a water bath.
Cooked cutlets in this way are exclusively dietary and healthy. Thanks to steam processing, they are cooked at a temperature of about 100 degrees, from which almost all vitamins and microelements are preserved in the finished meal.
Ingredients:
- Skinless chicken breasts - 500 g
- White bread or loaf - 2-3 slices
- Milk - 1/3 cup
- Onion - 1 pc. (medium size)
- Chicken eggs - 1 pc.
- Salt and freshly ground black pepper - to taste
- Garlic - 1 clove
Preparation:
- Soak sliced bread in milk.
- Twist the washed chicken fillet through a meat grinder or chop with a food processor.
- Grate onions or chop with a blender.
- Combine all the products, beat in an egg, season with pepper, salt, pass the garlic through a press and mix well.
- Form patties, which place in a double boiler for half an hour. If not, use the oven cooking method described above.
- Remove the finished tender, airy and tasty cutlets with a fork, put on a plate and serve immediately.
3. In a multicooker
In a slow cooker, depending on the manufacturer, chicken cutlets will cook a little longer than steamed, about half an hour, since some of the time is spent still on heating the water.
Ingredients:
- Chicken fillet without skin - 450 g
- Chicken eggs - 1 pc.
- Onion - 50 g (medium size)
- Carrots - 50 g
- White bread or loaf - 20 g
- Milk - 50 ml
- Salt - a pinch
Preparation:
- Cut the loaf into small pieces and soak them in milk.
- Remove the skin from the chicken fillet and chop it in any convenient way. For example, using a blender, meat grinder or food processor.
- Grate the peeled carrots on a coarse grater.
- Peel the onion and cut into small cubes.
- In a bowl, combine the minced chicken, onions and carrots. Whisk in the egg, crushed wet loaf, and salt to taste.
- Stir the minced meat with your hands to distribute the vegetables evenly.
- Roll small cutlets into balls with hands dipped in cold water from minced meat.
- Place a stand for steaming food into the multicooker, pour filtered drinking water on the bottom of the bowl so that the water level is 1–2 cm lower than the stand and lay the cutlets. Set to steam and cook for 25 minutes.
- When the multicooker signals readiness, cool the cutlets a little and treat them to your family. I recommend seasoning them with sour cream and sprinkling with chopped fresh herbs.
5 recipes for making chicken cutlets
One of the most beloved and versatile home cooking dishes. Both children and adults adore them alike. We suggest you diversify your arsenal of chicken cutlets with new and interesting recipes.
1. Chopped chicken fillet cutlets
Chopped chicken cutlets can be made in two ways. The first is to finely chop the meat with a sharp knife. The second is to grind with a food processor in an impulsive mode not to homogeneity, but so that the meat remains in pieces. An egg and other ingredients such as flour, sour cream and spices are also added to the minced meat for bonding.
- Caloric content per 100 g - 173 kcal.
- Servings - 8
- Cooking time - 25 minutes
Ingredients:
- Skinless chicken fillet - 300 g
- Chicken eggs - 1 pc.
- Wheat flour - 1, 5 tablespoons
- Sour cream - 1 tablespoon
- Freshly ground salt and pepper - to taste
- Lean oil - for frying
Preparation:
- Wash the fillet and cut it into small cubes, about 1 cm with a sharp knife. For more convenient cutting, keep the fillet in the freezer for 15–20 minutes beforehand, so that it freezes slightly.
- Beat the egg with sour cream until smooth and fluffy and add to the chicken meat.
- Put flour, salt, pepper in the minced meat and mix well.
- Heat a frying pan with vegetable oil. Put the minced meat in a frying pan with a tablespoon and fry the patties on each side for 2 minutes. Then reduce the temperature to the minimum setting, cover the pan with a lid and cook them for another 5 minutes.
- Serve ready-made chopped cutlets with any side dish - for example, pasta, mashed potatoes, buckwheat. You can also offer sour cream or sauce to cutlets. The cutlets are juicy, tasty and tender. They will be an excellent addition to any side dish.
2. Chicken cutlets with cheese
The most important thing in cooking chicken cutlets with cheese is not to overcook them. the cheese melts quickly. Any type of cheese is suitable for cutlets, but it is preferable to choose hard types. Depending on the recipe, cheese can be used in several ways. The first - grated is added directly to the minced meat. The second - a piece or grated is placed in the middle of the cutlets in the form of a filling. Third - cutlets are sprinkled with cheese chips and baked in the oven.
Ingredients:
- Skinless chicken breast - 1 pc.
- Wheat flour - 1 tablespoon
- Starch (potato or corn) - 0.5 tsp
- Chicken eggs - 1 pc.
- Salt - 1/2 tsp or to taste
- Lean oil - for frying
- Cheese (preferably hard) - 150 g
Cooking chicken cutlets with cheese:
- Cut the washed chicken breast into small pieces of about 5–7 mm.
- Beat an egg to the meat, add starch, season with salt, add grated cheese, stir the food and leave for 15 minutes.
- Stir the pan with butter well, put the minced meat with a tablespoon, forming it into an oval shape, and fry for 3 minutes over medium heat.
- Serve the chicken cutlets with mashed potatoes, rice, or another side dish of your choice. The cutlets are very juicy, tender and spicy.
3. Diet chicken cutlets
If you adhere to a diet, this does not mean that you should completely abandon meat dishes. The main thing is to know how to cook them correctly. Chicken diet cutlets can rightfully be considered a dietary product, because chicken meat is absolutely lean. For anyone looking to lose weight and are on a diet, include low-calorie and nutritious dietary delicious chicken cutlets in your menu that will energize you and leave you feeling full.
Ingredients:
- Chicken fillet without skin - 500 g
- Garlic - 1 clove
- Low-fat sour cream - 2, 5 tablespoons
- Salt and freshly ground pepper to taste
- Chicken eggs - 2 pcs.
- Starch (potato or corn) - 2 tablespoons
- Lean oil - for greasing the baking sheet
Cooking diet cutlets:
- Remove the skin from the chicken breast, wash the meat and chop finely into pieces of 5–7 mm.
- Pass the peeled garlic through a garlic press and add to the chicken meat.
- Pour sour cream into the minced meat, beat in an egg, season with pepper and salt.
- Thicken the mass with starch and mix the products well until smooth.
- Form cutlets with wet hands, place them on a greased baking sheet with vegetable oil and bake them in an oven preheated to 190 ° C for 20-25 minutes.
- Boiled buckwheat or rice with fresh vegetable salad is perfect for such diet cutlets.
4. Chicken Kiev
Chicken Kiev is a famous dish that appears on the menu of both Russian and Ukrainian restaurants, as well as European and American establishments. The classic recipe is a beaten chicken fillet, which is wrapped in a cutlet with butter, spices and herbs inside.
Ingredients:
- Skinless chicken fillet - 1 pc.
- Dill greens - bunch
- Salt and freshly ground pepper to taste
- Butter - 120 g
- Wheat flour - how much will it take
- Chicken eggs - 2 pcs.
- Lean oil - for frying
- Bread (stale) or crackers - how much will it take
Cooking cutlets in Kiev:
- Rinse pitted chicken fillet, dry, cut lengthwise into 3 chops, beat off with a hammer, salt and pepper.
- Dip butter 1, 5–3 cm in size in salt, pepper, chopped greens and place in the middle of the beaten fillet.
- Wrap the chicken breasts carefully so that there are no holes.
- Breaded the cutlets in flour and freeze in the freezer for about 20 minutes. Then the meat will set better, the oil will not leak out, and the breading will be better taken.
- Grind dry bread with a blender or grate, and beat eggs in a separate container.
- Remove the cutlets, dip them in an egg, then in breadcrumbs and flour, again in an egg, breadcrumbs and flour.
- Immediately place the patties in a saucepan of boiling oil (or deep fryer) and fry them for about 10-15 minutes until golden over medium heat. To make the cutlets less high in calories, you can fry them in a pan in a little oil.
- Despite the fact that chicken meat is a dietary product, Kiev cutlets are quite high in calories. Therefore, serve a light fresh vegetable salad as a side dish.
5. How to cook chicken cutlets quickly
Almost all chicken cutlets cook quite quickly. However, this process can be further accelerated. To do this, first of all, buy ready-made minced meat, or ask the seller to twist it in front of you. This will speed up the cooking process immediately. Instead of beating the meat to release the gluten, which takes about 5 minutes, add the egg and starch. These products have good bonding properties. Also use a heat treatment method, an oven. Since you can put all the cutlets on a baking sheet at once, and not cook them in portions in a pan.
Ingredients:
- Chicken mince without skin - 500 g
- Onion - 1 pc. (medium size)
- Chicken eggs - 1 pc.
- Milk - 50 ml
- Starch (potato or corn) - 1.5 tsp
- White bread or loaf - 2 slices
- Salt and freshly ground black pepper - to taste
- Vegetable oil - for greasing with a baking sheet
Preparation:
- Dip white bread in a container with milk for 5-10 minutes.
- Meanwhile, peel the onion and chop with a blender.
- Combine minced chicken, chopped onion, egg, starch, salt and pepper.
- Squeeze the bread with your hands, add to all the products and mix the minced meat well.
- Grease a baking sheet with vegetable oil, put the formed cutlets on it and send to a preheated oven to t 190 ° С for 20 minutes.
- In the meantime, the patties are baking, boil the spaghetti, cut the vegetable salad and invite the family to dinner.
Video recipe and tips from chef Lazerson - how to cook Pozharsky cutlets from chicken:
