Cutlets from chicken breast can become not just ordinary, everyday food, but decoration of any holiday table.

Chicken Breast Cutlets - General Cooking Principles

Chicken meat goes well with many products, which makes it possible to make ordinary food varied and interesting. But when choosing poultry meat in a store or on the market, you need to pay attention not only to the price. Unfortunately, there is a real risk of dealing with unscrupulous sellers. This can spoil not only the taste of chicken breast cutlets and the mood at dinner, but cause more serious problems- with health.

Briefly about what you need to know when going shopping for real chicken meat:

When buying a whole bird, you need to pay attention to its correct proportions. If the breast is unnaturally large, then, most likely, during life the bird was “pumped up” with growth hormones.

The chicken should not be skinny, gray or bluish in color. Young and healthy meat should have a pinkish tint, small scales on the legs, and be elastic when pressed.

The chicken should not be covered with pieces of ice and it is better to choose not frozen, but chilled meat.

If, when pressed, you feel that the surface is sticky, you should not buy such meat.

Chicken meat should only smell like meat. Feel free to sniff it before punching a check at the checkout. If the chicken breast is vacuum-packed, carefully study the packaging and everything that is written on it.

Proper storage and defrosting is a healthy and tasty choice

Try to buy meat directly before cooking, but if you need to make a purchase in advance, then remember the rules for freezing and thawing:

Chilled chicken can be stored in the refrigerator for up to two days;

You can defrost poultry meat, like any meat, in the refrigerator, but this is a rather long process, so you need to plan the cooking time. Half a kilogram of meat in the refrigerator is defrosted for up to two hours. Do not forget to put the bird in a container so that when defrosting it does not stain the shelves of the refrigerator;

Meat will defrost faster at room temperature, but it needs to be tightly wrapped in plastic to protect it from bacteria. You can put the meat in water so that it is completely covered, but the water must be changed several times during the defrosting process. Use only cold water for defrosting.

If the meat is thawed, then back to the refrigerator, it can only be put in cooked form.

You can also defrost poultry meat in the microwave, but try to do this only as a last resort. Because it is not tasty, and because the meat turns into a useless biomass that does not bring any nutrients to the body.

If the meat from the freezer needs to be cooked whole, then it is thrown into a pot of water, without prior defrosting.

The most important rule of tasty and healthy meat: Freeze very quickly and defrost very long. This rule applies to other products as well.

Meat processing.

If a whole carcass is bought, and only chicken breast cutlets are on the menu, then all the same, you will have to process the whole chicken first.

It happens that unplucked feathers, skeletons or hairs remain on carcasses. You can get rid of them with a gas burner. By the way, the meat will be tastier if you grind it.

Legs and wings also need to be tarred. In order not to burn your hands, bring the meat to the fire on a fork: it’s convenient to turn it over. After the fire - water: the meat must be washed and blotted with a napkin.

Types of chicken breast cutlets and meat preparation for their preparation

In order not to tire you with a lecture on the varieties of cutlets in world cuisine, we will consider the main methods of preparing meat for different types chicken breast and minced chicken cutlet:

For a natural chop (escalope) of schnitzel, beefsteak, a whole piece of meat is prepared at once: the breast is separated from the bone and both lobes are cut into two parts, across the fibers, beaten. One chicken makes 4 servings of breast meat. In the same way, you can prepare chicken breast meat for cooking zrazy.

Classic cutlets are cooked on the bone. Therefore, from a whole chicken, in addition to four cutlets from the breast, you can cook 4 more natural cutlets - from wings and legs: the meat is partially separated from the bone for natural cutlets. The remaining parts are suitable for the broth.

For chopped chicken breast cutlets, you can use the rest of the carcass flesh. Poultry meat is separated from the bone, passed through a meat grinder or very finely chopped, adding ingredients to it, according to the selected recipe.

For minced meat use:

• spices,
• spices,
• vegetables,
• bread,
• milk,
• eggs.

Chopped cutlets are prepared without filling and with it, adding a variety of, sometimes unexpected ingredients to minced meat for chicken breast cutlets, which give a unique taste.

Cutlets in dough - an option for a snack on the road or outdoor recreation. And, of course, homemade meatballs still taste better. Both the dough and cutlets can be, at the same time, cooked different ways including chicken breast cutlets.

Types of heat treatment cutlets

Depending on the type of chicken breast cutlets, they can be fried in a pan or in a deep fryer; cook in a double boiler or in broth (for soups); put out; bake in the oven; cook on fire using skewers (lyulya-kebab) or a grate (grill).

You can cook chicken breast cutlets without ever repeating for a long time.

Here are recipes for delicious cutlets from the usual familiar breast.

Recipe 1. Chicken breast cutlets with shamballa. Traditions of South India

There is no mistake in the word "Shambhala". In this case, it is a herb or bean, known to Europeans as fenugreek or, which have become recent times very popular, goji berries. Powdered beans are used for this recipe. They remind the smell of mushrooms and nuts at the same time. If you do not find this spice, you can use dry mushrooms, powdered and ground peanuts. In extreme cases, without fenugreek, chicken breast cutlets, in Indian style, will still have an interesting and unusual taste. The amount of hot spices can be reduced, given that Indian cuisine traditionally does not skimp on hot spices.

Ingredients:

Breast, chicken 0.5 kg

Onion, chopped 100 g

Grated ginger 15 g

Garlic, chopped 30 g

Chile, without seeds 2 pcs.

Potatoes (for mashing) 150 g

Rusks, breadcrumbs (white) 150 g

Chicken proteins 2 pcs.

2-5 g of dry, ground spices:

Coriander

. "garam masala"

Mustard

Turmeric

Chopped fenugreek beans (or peanuts)

Salt: to taste

Mustard oil 70 g

Cooking:

Before cooking cutlets, you need to grind the spices in a mortar. Freshly ground spices have a brighter and richer flavor. The traditional seasoning - "garam masala", without which almost no dish is prepared in India, is sold in specialized stores. But Indian women cook it on their own and the composition of the spices included in the seasoning has salient feature in each individual province. If you want to taste the taste of South India, prepare a seasoning of 12 spices:

For seasoning base:

Cumin (zira, or Indian cumin)

coriander seeds

Black pepper

Allspice

Bay leaf;

Optional:

Carnation

Nutmeg

Cardamom

Hot red pepper

Indian saffron (turmeric)

"Garam masala" is added to the dish at the very end of cooking or sprinkled with seasoning when serving.

This seasoning is very useful for vegetable dishes, side dishes and chicken breast cutlets, not only according to Indian recipes.

Boil chicken breast with ½ teaspoon ground pepper, salt and water until soft and pass it through a meat grinder. Pour a tablespoon of oil into a hot pan and add the mustard and dill seeds. When they start crackling, saute the onion until half cooked and then put finely chopped ginger, garlic, chili pepper; fry for 3 minutes. Then add chili, fenugreek, turmeric, garam masala and salt. Well and stir in the pan, for 2-3 minutes; reduce heat, add coriander and curry. Stir again and after cooling the mixture, add it to the mashed potatoes, and then to the minced chicken. Shape into medium-sized balls, roll them in egg white, then in breadcrumbs and fry in butter until golden brown.

Recipe 2. Chicken breast cutlets - Parisian schnitzel. french cuisine

Ingredients:

900 g chicken fillet(breast)

. ½ st. flour

1 1/2 pcs. egg, beaten

400 g broccoli (or asparagus)

0.08g vegetable oil

0.090 g melted butter, butter

Salt, black pepper, ground

For submission:

1/2 lemon (slices)

Celery or parsley

Juice of half a lemon

Cooking:

Divide the breast into 4 servings - cut each half across the grain.

Beat each piece to a thickness of 0.5 cm. large capacity beat 1 egg. Sprinkle the cutting board with flour. Roll the broken pieces first in flour, then with a silicone brush brush the pieces on both sides with the egg mass, and repeat the rolling in flour. Heat the oil in a frying pan and fry each schnitzel until golden brown on both sides. Salt and pepper while frying, if desired. Transfer the schnitzels to a paper towel first to remove excess fat, then transfer to a dish or serving plates with vegetables. When serving, sprinkle with lemon juice and garnish with fresh slices.

Garnish:

Boil broccoli or green asparagus until tender, add salt and spices, if desired. Fill with melted butter.

Recipe 3. Classic Milanese chicken breast cutlets. Features of Italian cuisine

Ingredients:

For 4 servings:

850 g chicken fillet (breast)

2-3 cups breadcrumbs (for breading)

2 eggs (beaten with salt and pepper)

For frying:

70 - 100 ml olive oil

For garnish:

600 g cherry

1 bunch, arugula

mustard sauce - to taste

1 lemon (cut into slices)

Cooking:

Heat oil in a deep frying pan to 350-375°C. Beat four prepared, portioned pieces of breast and, alternately rolling in beaten eggs with salt and pepper, eggs and white breadcrumbs, fry cutlets 2-3 minutes. Check readiness, then lay the cutlets, separately, on a prepared napkin to remove excess fat and crackers. Serve on serving plates with lemon wedges.

Garnish: wash vegetables. Tear the arugula with your hands into pieces of 3-4 cm. Cut the cherry into halves or into four pieces. Top with mustard sauce.

For mustard sauce:

Mix in a jar with a screw cap:

2 parts olive oil (first pressing);

1 part lemon (lime) juice

1 part liquid honey;

2 parts wine vinegar or dry wine (white);

3 parts strong mustard;

Add salt and spices as you wish.

The unit of measurement can be a measuring spoon - a tablespoon or a teaspoon, as desired.

Whisk all ingredients thoroughly. The sauce can be stored in the refrigerator for up to 10 days. Shake vigorously before use.

Recipe 4. Chicken breast cutlets - natural schnitzels. Features of cooking poultry meat in Mediterranean cuisine

Ingredients:

For 4 servings:

4 things. - chicken fillet

2-3 tbsp. l. - olive oil (or sunflower)

Salt and pepper mixture (optional).

1 PC. - zucchini (zucchini)

1 PC. - sweet pepper (red)

1 PC. - big bulb

10-12 pcs. - Cherry tomatoes"

1-2 pcs. - garlic cloves (small)

½ -1 piece - lime (lemon)

For garnish:

400 g boiled basmanti rice

100 g black or green olives (canned)

Cooking:

Cut arbitrarily washed and prepared onions, peppers. In Mediterranean cuisine, it is customary to chop vegetables coarsely. Salt prepared portions of chicken breast in advance, adding a mixture of peppers, and leave for half an hour. Then pour some oil into the pan. Fry the schnitzels on high heat for 3-5 minutes, on both sides. Remove the schnitzels from the pan. In the same bowl, sauté the onion and red pepper for 5 minutes. If necessary, add a little oil and then put sliced ​​\u200b\u200brings, 1 cm thick, zucchini, chopped garlic, squeeze lemon or lime juice into the vegetable mass; add the cherry tomatoes last to the pan and put the schnitzels on top again to warm them up. Cover the pan with a lid for 5 minutes. Cut the basil, chop the schnitzels and serve immediately on a platter or in portioned plates.

Garnish: soak rice in cold water for 2 hours. Wash well and boil in plenty of water. Drizzle with melted butter if desired. For each serving of chicken schnitzels - 100 g of rice, 25 g of canned olives.

Recipe 5. Greek Chicken Breast Cutlets

Ingredients:

chicken fillet 1,200 kg

sweet paprika, ground 50 g

onion, chopped 250 g

cumin (crushed seeds) 10 g

garlic, chopped 40 g

soft mustard (seeds) 20 g

ketchup, optional 150 g

honey, optional 100 g

oil 100 ml

soft mustard 30 g

balsamic and apple cider vinegar 50mg

dried oregano 30 g

rosemary, crushed (dried) 15 g

For garnish:

Boiled potatoes 0.600 g

Mint leaves, fresh 100 g

Natural yogurt or sour cream, low fat 200 g

Cooking:

In Greece, according to this recipe, natural chicken breast cutlets are baked for Easter or Christmas.

Preheat oven to 200°C. In a large bowl, place all the ingredients, except for the fillet, and mix. Put the chicken fillet pieces in the marinade so that the meat is completely covered with the mixture. Cover with foil for a couple of hours so that the aroma of spices is absorbed into the cutlets. Cover the baking dish with foil, grease with oil and lay the chicken cutlets in one layer and bake in the oven until golden brown. Serve warm.

Garnish: Transfer medium-sized boiled potatoes to a baking dish, pour over yogurt or sour cream and sprinkle with half the chopped mint leaves. When the potatoes are browned in the oven, sprinkle with the rest of the herbs. Serve warm with chicken breast cutlets, garnish with fresh vegetables and herbs.

Recipe 6. Bulgarian chicken breast cutlets with oatmeal

Ingredients:

salt and pepper

3 onions, large (1 pc. - for gravy)

1 glass of Hercules

1 kg chicken fillet, for minced meat

1/2 cup fresh cream

For frying:

7-8 tbsp. vegetable and ghee

ground cloves

1 cup juice, tomato (or sauce)

1 carrot

bay leaf, ground

red, Bell pepper(paprika slices)

2 tbsp. l. flour

coriander seeds, ground

fresh parsley, dill, celery (optional)

1 tsp Sahara

Cooking:

Grind onion and chicken meat in a meat grinder. In a large bowl, mix the minced meat with the rest of the ingredients and beat the cutlet mass well. Cover the dish with minced meat with a film and put it in the refrigerator for half an hour. Grind a cutting board with oatmeal. Form cutlets of 100 g each from the chilled minced meat and roll them on a cutting board into flakes. Put the formed cutlets in a pan greased with fat: on one side, fry at maximum heat, turn over, reduce the heat and fry, covering with a lid. Transfer the finished meatballs to a plate. Grind carrots with onions, for sauce, in a blender, until puree, adding salt, sugar and spices. Pour the resulting mass into the same pan, and bring to a boil. Transfer the cutlets to the sauce again, sprinkle with fresh herbs, bring the sauce with cutlets to a boil again. Cutlets are served hot, with a side dish of rice, mushrooms or any vegetables.

Recipe 7. Turkish Chicken Breast Cutlets

Ingredients:

8 chops, chicken

2-3 tbsp. l. tomato paste

Olive oil

Potatoes (4 pcs.)

White pepper (ground)

Garlic (3 cloves)

Oregano (dried)

Red pepper (sweet paprika)

8 toothpicks

3-4 st. l. natural yogurt

Cooking:

Wash garlic and onion in a small amount, cut. Mix all spices with tomato paste in a large bowl or saucepan. Dip the chops into the resulting mass and grate them well. Transfer the contents of the bowl to a plastic bag, seal and refrigerate for 1-2 hours. Meanwhile, peel the potatoes and cut into thin slices. Remove portioned pieces of chicken fillet from the refrigerator and on a cutting board into each chop, alternately lay out thin slices of potatoes, brushing them with a mixture of onion, garlic and yogurt. Roll each chop into a roll and secure with a toothpick. Preheat the oven to 200°C. Lubricate the baking sheet liberally with oil, sprinkle with flour, lay out the rolls and sprinkle them with dry oregano.

Bake 25 - 30 minutes.

Recipe 8. Chicken breast cutlets - Appetizer "Firm"

Ingredients:

For rolls:

8 servings (200 g each) chicken chop

frying oil

8 toothpicks (or skewers)

For filling:

100 g onion

Sugar, salt, pepper

0.500 kg chicken liver

0.050 g butter

1 large carrot

For filling:

2-3 cups broth, rich (chicken)

10 g instant gelatin

For submission:

1 carrot (boiled)

Green peas and corn (canned)

Parsley (fresh leaves)

Lemon slices

Olives, pitted, black (canned)

pastry bag.

Cooking:

Fry chops, 0.5 cm thick, roll them into a cone and stab with a toothpick. You can use plastic skewers. Leave to cool. Dissolve gelatin and pour into strained broth. Pour the finished broth onto a large dish with a high rim. From the stewed chicken liver, onions, carrots and butter, prepare a pate by thoroughly whisking all the ingredients with a blender. Add pepper and salt to taste. Put the cooled mass into a pastry bag and squeeze into conical “envelopes” from chops. Put the finished rolls with the filling in a fan on the half-frozen broth so that their lower part drowns in the aspic. Cut out “flowers” ​​or “stars” from boiled carrot slices and lay opposite each roll with fresh parsley leaves. Between the rolls put a whole (round) slice of lemon, rolling it also with a cone, in the opposite direction. Put the olive halves inside the lemon slices. When the broth hardens, add green peas and corn on top to decorate the dish.

Recipe 9. Chicken breast cutlets - "Octopus" for kids

Every adult, at least once in their life, faced the problem of feeding a child. But if you show a little imagination and patience, then the baby will not be capricious at the table, but will gladly eat an interestingly decorated dish.

Ingredients:

Spaghetti - 50 g

Chicken mince - 100 g

Half of a small onion

½ egg or whole yolk.

Cooking:

Let pediatricians and nutritionists be outraged, but children's food should be salted - just a little bit so that it is not completely tasteless. Children do not like onions, so we add onions to any dish, but we hide it especially carefully with a blender. We make minced meat from twice ground poultry meat, a piece of onion and egg yolk. If the stuffing turns out liquid, add a little flour. We wrap the boiled spaghetti in the middle in minced meat, in the form of a ball, so that the “tentacles” stick out around the meat ball. Boil the “octopus” for a couple, make a mouth and eyes from peas and carrots. Octopuses must smile! And for a side dish, serve the baby red cabbage or grated carrots, or you can do both. And tell me it's seaweed. You can also make minced meat " sea ​​stars”and tell the kid the next fairy tale about the sea.

To make every meal perfect, use an even mix of sweet, sour, spicy, and salty flavors. Spices should not drown out the aroma of the main product.

To make chicken breast cutlets more juicy and tender, add a little water or milk to the minced meat.

You need to salt the chops (schnitzels) at the end of frying, before removing the meat from the pan. Salt dries the meat and tightens it during the frying process.

A ruddy crust on chicken meat will help to create honey, sour cream, maple syrup, mustard. But you need to lubricate the chicken at the end of cooking, so that it does not turn out that the top is burnt, and the meat is not fried inside.

Any dish is decorated with serving and the right combination products. It will not be superfluous to remind that white meat of chicken cooked with herbs is served with white wine. Red meat goes well with Chardonnay. Chicken in sauce or mayonnaise will perfectly complement the beer.

Chicken can be used to make many dishes. Cook with love and you'll be fine!

Lush, fragrant and delicious chicken chops - favorite dish both adults and children. However, few people know the history of this dish. Initially, in their homeland, in France, "cotelette" was called a piece of beef on the ribs. Moreover, meat was taken from the first ribs, which are closest to the back of the head. They were grilled. But then this dish slightly evolved, the bone was discarded, because without it the meat is easier to cook.

Some time later, cutlet raw materials became chopped, and a little later minced meat, to which they began to add familiar to every modern housewife: milk, bread, eggs, semolina.

Cutlets came to Russia under Peter I. A chicken variety of the dish appeared a little later, already under another sovereign - Alexander I, who, traveling around the country, stopped at Pozharsky's tavern. We ordered veal cutlets for breakfast for the ruler. The required type of meat was not available and the innkeeper, fearing the sovereign's wrath, decided to cheat. Served bread-crusted chicken cutlets on the table.

The dish was to Alexander I's taste, it was even included in the royal menu.

The prototype of the popular "Kiev cutlets" appeared in Russia under Elizabeth Petrovna, the dish was brought by students who went to study in France.

modern kitchen different peoples around the world we know many variations on the theme of meatballs. Schnitzel is prepared in Germany, stuffed zrazy in Poland, kefta with lamb in Turkey, and cutlets with apricot filling - kyufta are popular in Asia. We offer you to get acquainted with the most popular cutlet recipes.

Chicken cutlets - a delicious chicken breast cutlet recipe

This version of chicken cutlets is distinguished by the speed of preparation and a minimum of ingredients. However, despite this, the result is very tasty, juicy and appetizing.

Ingredients:

• 1 chicken breast;
• 2 eggs;
• 2 large onions;
• flour - about half a glass;
• salt, pepper, aromatic herbs.

Cooking order:

We pass the washed meat through a meat grinder.

Finely chop the onion.

We drive eggs into the minced meat, add salt and spices at our discretion. Mix everything thoroughly until smooth.

Having formed small cutlets, roll them in flour on both sides. Fry the meatballs in a hot frying pan vegetable oil until golden brown.

To remove excess fat, you can put the cutlets on a paper towel.

How to cook minced chicken cutlets?

This version of the chicken cutlet recipe can be considered a classic, because it is the most popular and loved by most of us.

Ingredients:

• 0.7 kg fillet;
• 0.1-0.15 kg of bread crumb;
• ¼ st. milk;
• 2 garlic cloves;
• 1 onion;
• 1 medium egg;
• salt and spices.

Cooking steps:

1. We divide the bread crumb with our hands or a knife into parts and soak in milk;
2. Grind chicken, peeled onions, garlic and soaked bread in a meat grinder;
3. Add the egg, salt, spices at your discretion and knead thoroughly.
4. With wet hands, we form small cutlets, which we fry in vegetable oil in a heated frying pan on both sides until golden brown.

Photo recipe chicken cutlets in a slow cooker - cooking healthy steamed cutlets

In a slow cooker, you can cook delicious chicken cutlets, which can be safely considered diet dish and give to children.

Ingredients:

• 0.3 kg fillet;
• 2 onions;
• 40 g of semolina;
• 1 chicken egg;
• spices and salt.

Cooking order:

Grind the fillet with peeled onions in a meat grinder. Add salt, egg, spices and semolina to the minced meat. We mix everything thoroughly.

We add water to the multi-cooker pan, put a special bowl for steaming, which we grease with a small amount of oil. Put the formed cutlets into the steaming container, set the timer for half an hour.

After this time, the cutlets are ready to eat.

Chopped chicken cutlets - very tasty and juicy

simple and original recipe cooking cutlets from minced chicken. Their second name is ministerial.

Ingredients:

• 0.5 kg fillet;
• 1 onion;
• 2 garlic cloves;
• 2 medium eggs;
• 40-50 g of starch;
• 50-100 g of sour cream or mayonnaise;
• salt, spices.

Cooking steps:

1. Cut the washed fillet into small pieces.
2. Finely chop the peeled garlic cloves.
3. Finely chop the onion.
4. Add eggs, spices, prepared onions, garlic to the chopped fillet, mix thoroughly.
5. Pour starch into minced meat, mix again. If you have free time, it is better to let the cutlet semi-finished product brew in the refrigerator for several hours. So the final result will be softer and fry faster.
6. Fry in a hot frying pan, in sunflower oil on both sides for 3-4 minutes.

Chicken cutlets with cheese

This recipe belongs to Belarusian dishes. At home, these cutlets are poetically called "fern flower". In addition to the standard amount of chicken fillet (0.7 kg) and onion(1-2 pieces) you will need:

• 1 egg;
• 0.1 kg of hard cheese;
• 0.1 kg butter;
• yesterday's or stale white bread;
• salt, spices.

How to cook meatballs with cheese:

1. Soft butter must be mixed with grated cheese, rolled into a sausage, wrapped in cling film and put in the refrigerator.
2. We prepare the minced meat by passing the fillet and onion through a meat grinder.
3. Add an egg, salt and any appropriate spices or herbs to the minced meat (onion, parsley, dill - whoever loves what), knead thoroughly.
4. Not a large number of put the minced meat on the palm of your hand, in the middle of the resulting cake we arrange a small piece of cheese-butter sausage. We close the top with another piece of minced meat, we form an oval-shaped cutlet.
5. Fry until golden brown in a preheated pan over high heat on all sides.
6. Then add a little water to the pan, reduce the heat and simmer for about 15-20 minutes.

Juicy chicken cutlets in a slow cooker

We offer you a chic recipe for juicy chicken cutlets in a slow cooker - 2in1 cutlets: steamed and fried at the same time.

Ingredients:

• Chicken fillet - 1 kg;
• Onion - 2 big things;
  
• Baton - 150 grams;
• Eggs - 2 pieces;
• Milk - 2/3 multi-glass;
• Vegetable oil - 5 tablespoons;
  
• Salt - 2 teaspoons without a slide;
  
• Spices for meat - 1 teaspoon.

The procedure for preparing juicy and tasty cutlets in a slow cooker:

Soak randomly cut loaf in milk. At this time, we skip the chicken and peeled vegetables through a meat grinder.

We combine bread with minced meat and egg, add salt and spices, knead thoroughly.

From the finished minced meat we form meat balls. Part of the prepared cutlets roll in breadcrumbs. Add vegetable oil to the multicooker bowl. We put the baking or frying mode and wait until the oil warms up. Place the breaded cutlets in a bowl.

On it we put a container for steaming, lubricated with a minimum amount of oil. We spread our cutlets on a plastic container, set the timer for 25-30 minutes.

After 15 minutes from the start of cooking, the cutlets in the multicooker bowl must be turned over. After sound signal let off steam and get our cutlets.

As a result, we got 2 dishes - delicious chicken cutlets with a crispy crust and juicy steam cutlets.

Diet Chicken Cutlets Recipe - Perfect Chicken Cutlets for Kids

Chicken cutlets are especially popular among fans of delicious diet food, especially if they are not fried in vegetable oil, but steamed. For 1 kg of ground chicken, prepare:

• 4 onions;
• 2 eggs;
• 1 glass of oatmeal;
• 1-2 bunches of green onions;
• salt, spices.
• any vegetables for garnish.

Stages of cooking diet cutlets:

We pass the ingredients for minced meat (onions and meat) through a meat grinder. Add eggs, salt and spices to your taste. Instead of the crumb, this recipe uses the healthier oatmeal. We form cutlets.

We cook in a double boiler (slow cooker) for about half an hour along with any vegetables.

Incredibly Healthy Chicken diet cutlets ready!

Chicken Kiev cutlets - incredibly tasty!

Despite the large number of variations, everyone's favorite remains classic recipe Kyiv cutlets, in which it is necessary to lay butter with herbs inside the fillet. For 1 chicken breast you will need:

• 150 g breadcrumbs for breading;
• a bunch of greens;
• 50 g butter;
• 2 eggs;
• salt, spices.

The procedure for preparing authentic Kiev cutlets:

1. Cut the butter into small cubes with sides 1cm * 2cm. I'm putting them in the freezer for now.
2. Cut each breast into 2 layers. From one full breast we get only 4 pieces. To make the meat softer, we offer the resulting fillet to be lightly beaten through cling film.
3. We add each piece, put a stick of butter and chopped greens on the edge.
4. We turn the rolls, starting from the edge where the oil filling is laid out.
5. We prepare two containers, in one - breadcrumbs, in the other beaten eggs.
6. We dip our rolls first in the egg, then in the breadcrumbs. We perform this procedure again.
7. We put the future chicken Kiev in a thorough breading for half an hour in the freezer.
8. We fry in a hot frying pan in sunflower oil, for the first couple of minutes - over high heat to form a crust, then, at reduced heat, for about 7 minutes under the lid. Due to the size, it does not hurt to fry the cutlets on the sides. The highlight of the dish is melting butter, so they are especially tasty with the heat, with the heat.

How to cook chicken cutlets with mayonnaise?

Want delicious, tender cutlets that cook in no time? Then try our recipe, in which you need to put 3 tbsp per pound of fillet. starch and mayonnaise. All other ingredients are quite standard:

• 1 onion;
• 2 eggs;
• 2 garlic cloves;
• Spices and salt.

Cooking steps:

1. According to the standard scheme, we prepare minced meat, grinding meat, onion and garlic. Add eggs, starch, spices, mayonnaise and salt to them.
2. We knead the minced meat for about 5 minutes, then we form cutlets and proceed to fry them in vegetable oil.

Healthy chicken cutlets with oatmeal

Another recipe in which it is not potatoes and bread that gives splendor to the dish, but half a glass of oatmeal. In addition to them and the standard 0.5 kg of chicken, prepare:

• 1 chicken egg;
• 6 tbsp milk;
• 1 onion;
• 2 garlic cloves;
• spices and salt.

Cooking order:

1. Soak the cereal for half an hour in a mixture of eggs and milk.
2. We pass the ingredients for minced meat through a meat grinder: meat, onion, garlic.
3. Mix the swollen flakes with minced meat, salt, add paprika, pepper and any other spices to your taste.
4. Knead minced meat 3-5 minutes.
5. Fry in a hot pan on both sides, first over high heat to form a crust, and then reduce it and cover the cutlets with a lid, simmer until tender.

Lush minced chicken cutlets with semolina

We hope you don’t mind experimenting and trying out a very successful variety of semolina cutlets. For 1 kg of minced meat you will need 150 g of it, and besides this:

• 3 chicken eggs;
• 3 onions;
• 3 garlic cloves;
• 100 g sour cream or mayonnaise;
• Salt, herbs, spices.

Stages of cooking cutlets with semolina:

1. From garlic, onion and meat, we cook minced meat with a blender or meat grinder.
2. If desired, add chopped herbs to it.
3. We drive eggs, introduce semolina, spices, salt, sour cream / mayonnaise. Knead and let it brew for at least half an hour.
4. Fry in a hot pan on both sides. If desired, you can pre-bread cutlets in breadcrumbs or flour.

Tender chicken cutlets with starch

Starch allows cutlets to fry and not be dry, we offer you the most successful option, in our opinion, with this additive. In addition to the chicken (0.5-0.7 kg), onions (1-2 pcs) and a couple of eggs already familiar to other recipes, you will need:

• sour cream - 1 tbsp;
• potato starch - 2 tablespoons;
• spices, salt, herbs.

Procedure:

1. We cut the fillet and onion into small pieces or use a meat grinder or blender to make minced meat from them;
2. Add to it sour cream, eggs, starch, if desired, finely chopped greens, onion, salt.
3. Knead, insist about half an hour.
4. We form cutlets and fry in oil.

Chicken cutlets with mushrooms

With a mushroom additive, any recipe for cutlets will acquire its own zest, interesting taste and juiciness. Choose the variation of cutlets you like from this article, add 300-400 grams of champignons to them.

Cooking steps:

1. Soak bread (oatmeal) in milk;
2. We skip the fillet with onions and bread through a meat grinder.
3. Using a blender, grind the mushrooms, then put them in a pan, simmer over very low heat for about a quarter of an hour, stirring occasionally. Add sour cream, spices and salt to the mushrooms. We continue to simmer for another quarter of an hour.
4. Let the mushrooms cool, and spread them to the minced meat, mix and form cutlets, which we fry in a hot frying pan with or without breading.

Enjoy your meal!