Chicken and zucchini cutlets are the most delicate and very juicy food that is perfect for children's and diet menus.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
When it comes to chicken dishes, most people immediately imagine a fried aromatic grilled chicken. Of course, it looks delicious, and the taste is good too. However, you can get real pleasure from chicken meat prepared in a different way, while it can also be healthy and dietary, which is important, especially with the approach of spring.
Today he offers a recipe for unusual original chicken cutlets with the addition of zucchini. Thanks to the zucchini, the cutlets are juicy, tender and soft. I am sure that you will definitely like them! The recipe uses chicken fillet, but you can use other parts of the chicken carcass, but then the cutlets will come out more fat. Also, the minced meat of these cutlets can be supplemented with rice, which will make them even more satisfying. You can cook them in breading and without it, this is already to your own taste. In addition, if you are on a diet or do not eat fatty foods, then you can cook such cutlets in the oven, double boiler or slow cooker.
- Caloric content per 100 g - 86 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Chicken breasts - 1 pc. (double fillet)
- Eggs - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Refined vegetable oil or butter - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking chicken and zucchini cutlets
1. Wash the chicken fillet, remove the foil and pat dry with a paper towel. Further, the meat can be prepared in several ways: twist in a meat grinder, grind with a blender or cut into small cubes. I preferred to use the latter option, as the meat will taste more in the cutlets. Although you can do as you are more familiar or prefer to taste.
2. Wash the zucchini under running water and cut into bars of such a size that they fit into the neck of the meat grinder. If the fruits of the zucchini are old, then you must first cut off the thick peel from it and remove the seeds. Such manipulations should not be carried out with a young vegetable. Peel and rinse the onion and garlic under running water.
3. Twist the zucchini and onion through a medium sieve of a meat grinder, and pass the garlic through a press.
4. Add eggs, salt and pepper to the minced meat. If you wish, you can put any spices and spices to taste: finely chopped herbs, Provencal herbs, ground nutmeg, etc.
5. Stir the minced meat well until smooth. Its consistency will turn out to be quite liquid, so it will not work to form cutlets with your hands.
6. Place a pan with a thick bottom on the stove, pour in vegetable oil or butter and heat well. Then scoop up a portion of the dough with a tablespoon and gently place it on the bottom of the pan, giving it a round or oval shape. Fry the patties on one side over medium heat for about 3-4 minutes, then turn over to the other side and also fry the same time until golden brown.
7. You can serve chicken cutlets with zucchini both cold and hot. As a side dish, absolutely any porridge, rice or mashed potatoes are suitable for them.
See also a video recipe on how to cook chicken cutlets with zucchini.
