If you want to cook cutlets, but there are no eggs and breadcrumbs at home, then cook cutlets from chicken breast and semolina. They turn out to be very tasty and tender. Step-by-step recipe with a photo. Video recipe.
Cutlets are a great addition to any side dish. They go well with porridge, potatoes, spaghetti, rice, vegetable salads … And on their own as a sandwich with a slice of bread, they are very tasty. The peculiarity of these cutlets is that semolina is used instead of bread crumb. The crushed meat is mixed with a moisture-retaining component (semolina), absorbs the meat juice and does not allow it to "escape". From this product, they are lush and delicate. Semolina has the ability to absorb liquid and retain it during the cooking process. In addition, cereals contain starch, due to this, it "glues" products and makes them soft. By the way, there is no need for eggs, which will help out a lot in their absence at home. After all, semolina is always at hand, relatively cheap, it does not need to be soaked in milk and it is well stored. In chicken cutlets, semolina is preferable to common bread, which, like any fermentation product, has a characteristic taste, and semolina has an almost neutral taste.
Any type of meat can be used: pork, beef, veal, poultry … Today we'll talk about how to make cutlets from chicken breast and semolina. If you think that semolina and chicken fillet are not very suitable for each other, then do not rush to conclusions. These ingredients complement each other perfectly and the cutlets are very juicy, fluffy and tender.
If desired, or in the absence of a meat grinder, cutlets according to this recipe can be made from minced meat. To do this, all actions for chopping meat are performed using a sharp knife. Chicken meat in this form in cutlets will be very tender, not dry and not tough. I advise you to cut the breasts very finely, and to make the cutlets more juicy, beat off the minced meat with a special kitchen hammer.
- Caloric content per 100 g - 175 kcal.
- Servings - 15
- Cooking time - 55 minutes
Ingredients:
- Chicken breasts - 2 pcs.
- Semolina - 2 tablespoons
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Eggs - 1 pc.
Step-by-step cooking of chicken breast and semolina cutlets, recipe with photo:
1. Peel and wash onions. Wash the chicken breasts, cut off the foil and pat dry with a paper towel.
2. Twist the chicken fillet and onion in a medium grinder.
3. Add eggs and semolina to the food.
4. Season with salt and black pepper.
5. Stir the minced meat to distribute the food evenly. Leave it for 20-30 minutes for the semolina to swell, increase in volume and absorb excess moisture.
6. Place the frying pan on the stove, add vegetable oil and heat well. Since the minced meat turns out to be a little liquid, it will not work to form cutlets with your hands. Therefore, scoop the minced meat with a tablespoon and put it in the pan.
7. Turn on medium heat and fry the chicken breast and semolina cutlets on both sides for about 2-3 minutes until golden brown. Check the readiness of the products with a puncture of a knife: white transparent juice should ooze.
See also a video recipe on how to cook chicken cutlets with semolina.
